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.
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
How to Make It
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.
I rarely get to rate pasta recipes, my husband usually prefers other foods. And I rarely make recipes that you cook in the microwave, I am a traditionalist. But I decided to try it and forced this one on my husband and he actually took leftovers for lunch the next day, so I'd say this one is a winner. I did, as always, make the recipe exactly as written, but I would agree with other readers on some modifications next time. I'm making it again this weekend for a dinner party and will reserve the liquid from the tomatos and peppers, adding it as necessary to create a less runny sauce. We liked the flavors but didn't like that it kept pooling on the bottom. We also found the filling to not be enough so although it adds to the calories and such, I'll make 1-1/2 batches of the filling for the rolls. I did like also that I was able to make the sauce and cook the noodles the night before so I was able to assemble and heat the dish very quickly the next day.
Very good. I initially substituted a homemade pasta sauce for the red pepper sauce - and it was very well received. I made again using the roasted red pepper sauce and it was not near as good. In future I will only make using a homemade pasta sauce
This was my first time making lasagna rolls. They were simple enough to make, and I really like the rolls over traditional lasagna. However, the filling on these was so bland! I will make lasagna rolls again, just not these.
The roasted red pepper sauce was delicious. I followed somebody else's recommendation and drained the roasted peppers so the sauce wasn't so runny. I had a lot left over, so served it over scrambled eggs for breakfast. Yum!
Just made this for my husband and I, and I really enjoyed it! It was fun to make because it is different than typical dishes-like getting to make your own tasty sauce. Next time I will add a little more than 1/2 c mozzarella just to thicken up the filling and will also use a little less juice from the jar of roasted red peppers for a slightly thicker sauce. You could also easily experiment with other veggies if you have someone in your house than doesn't like mushrooms. Overall great dish, and will be making it again!
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