Finely chop the mushrooms and 2 cloves of garlic. In a frying pan on medium heat, cook until the water from the mushrooms has evaporated and the mushrooms ae soft; about 15 minutes. Set aside until cool
In a large mixing bowl, combine the mushrooms with garlic, lemon zest, and ricotta. Add 1 tbsp of olive oil, and salt and papper to taste. Stir to combine.
Chop the cauliflower in small pieces, and finely chop 2 cloves of garlic. Sautee in a medium frying pan until soft; about 10 minutes.
Add the hot cauliflower in a food processor. Pulse until mostly pureed with some small pieces. In a large bowl. Add the peas, 1 cup parmesan, chili flakes, salt and pepper. Stir to combine.
Roll out pasta dough into 2 thin sheets. Spread a thin layer of the mushroom mixture on one sheet, and the cauliflower mixture on another sheet. Roll the sheets into a log. Cut the rolled pasta into 2 inch pieces.
In a baking dish, spread a think layer of tomato sauce on the bottom. Place the pieces of rolled pasta cut side down in the baking dish, and arrange them evenly. Top with tomato sauce and sprinkle with remaining parmesan cheese.
Bake for 20 minutes at 375 degrees. Serve and Enjoy!