Lasagna Rolls with Roasted Red Pepper Sauce
Jump to Recipe·Print Recipe This recipe was from Cooking Light. We really liked it, but I think Ben liked the cookies I made last night better. 😉 Instead of mushrooms, I added some shredded chicken and didn't make the sauce that was suggested. I just used a jar of Hunt's Roasted Garlic sauce. Don't really...Read On → Author: Author: Jenna
Yield: Yield: 8
Serving size: 8
Calories per serving: 159
Ingredients:
Serving size: 8
Calories per serving: 159
8 uncooked lasagna noodles
4 teaspoons olive oil
1/2 cup finely chopped onions
1 (8-ounce) package sliced mushrooms
1 (6-ounce) package fresh baby spinach
3 cloves garlic, minced
1/2 cup shredded mozzarella cheese
1/2 cup part-skim ricotta cheese
1/4 cup fresh basil, minced and divided
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
SAUCE:
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves minced garlic
1 (14.5-ounce) can diced tomatoes, undrained
1 (7-ounce) jar roasted red bell peppers, undrained
1/8 teaspoon crushed red pepper flakes
Directions:
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, ½ teaspoon salt, and ¼ 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 ¼ 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 ¼ 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.
Source: recipe-diaries.com
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, ½ teaspoon salt, and ¼ 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 ¼ 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 ¼ 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.
Source: recipe-diaries.com