Lasagna Rolls with Roasted Red Pepper Sauce

This was good and fast. I made it a little extra spicy.

Lasagna Rolls with Roasted Red Pepper Sauce
Serves: 4
via: Cooking Light – April 2004

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

Sauce:
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

To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.

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.

To prepare sauce, place vinegar and remaining ingredients in a blender; process until smooth.

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.

One thought on “Lasagna Rolls with Roasted Red Pepper Sauce”

  1. I can’t possibly imagine you making anything extra spicy. It’s funny though; before I left for work today, I made Gemelli with a roasted red pepper sauce for Kev to eat for dinner tonight. Get off my wavelength. ; )

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