Lasagna Rolls with Roasted Red Pepper Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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These rolls require some assembly time but are a nice change of pace from layered pasta. Use baby spinach to eliminate the task of trimming stems. Ingredients:
lasagna |
8 uncooked lasagna noodles |
4 teaspoons olive oil |
1/2 cup finely chopped onion |
1 (8-ounce) package presliced mushrooms |
1 (6-ounce) package fresh baby spinach |
3 garlic cloves, minced |
1/2 cup (2 ounces) shredded mozzarella cheese |
1/2 cup part-skim ricotta cheese |
1/4 cup minced fresh basil, divided |
1/2 teaspoon salt |
1/4 teaspoon crushed red pepper |
1 tablespoon red wine vinegar |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
1 (14.5-ounce) can diced tomatoes, undrained |
1 (7-ounce) bottle roasted red bell peppers, undrained |
1/8 teaspoon crushed red pepper |
Directions:
1. To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and 3 garlic cloves; sauté 5 minutes or until onion and mushrooms are tender. Remove from heat, and stir in cheeses, 2 tablespoons basil, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper.
3. To prepare sauce, place vinegar and remaining ingredients in a blender; process until smooth.
4. Place cooked noodles on flat surface; spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place the rolls, seam sides down, in a shallow 2-quart microwave-safe dish. Pour 1/4 cup sauce over each roll, and cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until thoroughly heated. Sprinkle with 2 tablespoons basil.
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