Preheat oven to 400 degrees.

Cook lasagna noodles according to package directions. Remove them from the pasta water and lay them flat between sheets of parchment paper on a sheet pan (cookie pan). Set aside.

Heat the butter and olive oil in a large, non stick pan. Add all the veggies (red pepper through purple onion) and cook over medium high heat, stirring occasionally, for about 8 minutes - or until veggies are starting to brown and shrink a bit. Remove from heat.

In a large bowl, stir together the ricotta cheese, Parmesan, egg, fresh basil, salt and pepper. Add the cooked veggies and stir well to combine.

Spray a 9 x 13 baking dish with cooking spray and pour one jar of the Ragu Homestyle Thick and Hearty Traditional Sauce over the bottom of the dish.

Spread about a 1/2 cup of the cheese and veggie mixture evenly over each lasagna noodle and roll up. Place each lasagna roll, seam side down, in the dish covered with sauce.

Dollop the remaining jar of sauce evenly over the top of the lasagna rolls.

Cover the dish with foil and bake for 40 minutes.

Remove the dish and uncover. Sprinkle the top of the rainbow lasagna rolls evenly with the shredded mozzarella cheese.

Set the oven to broil and put the dish back into the oven until the top of cheese is melted and starting to brown. Sprinkle the top with more fresh chopped fresh basil and serve.