Melt butter in large skillet. Add chopped veggies (yellow and green bell peppers, onion, spinach, and mushrooms). Saute until crisp-tender. Set skillet aside.

Cook lasagna noodles according to package instructions. When done, remove noodles carefully and drain; lay pasta flat on work surface and blot dry with a paper towel.

In a bowl, stir together cream cheese, ricotta, Parmesan cheese, and garlic powder until fairly smooth. Reserve and set aside 1/4 of cheese mixture to add to top of lasagna noodles prior to baking. Spoon a layer of remaining cheese mixture down the middle of each noodle, lengthwise, leaving about a half inch clear around edges of noodle.

Evenly distribute cooked veggies down each noodle. Top with a bit of grated Mozzarella cheese. Repeat process for each lasagna noodle.

Spread Italian pasta sauce on bottom of a large baking dish (enough to lightly cover bottom of dish). Roll each of the lasagna noodles up, beginning at short end. Place seam side down in baking dish. Spoon reserved cream cheese mixture over top of each rollup.

Pour marinara sauce over tops and sides of rollups until covered. Top with additional grated Mozzarella cheese and Parmesan cheese (as much as you wish).

Bake in preheated 350 degree oven for approximately 20-25 minutes, or until cheese and sauce are bubbly, and dish is heated through.

Remove dish from oven. Let cool for 1-2 minutes, then carefully lift each rollup out of dish with a spatula and place onto individual serving plates.