Lasagna Rolls with Roasted Red Pepper Sauce

Randy Mayor; Katie Stoddard

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.

Yield: 4 servings (serving size: 2 rolls)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 393
  • Calories from fat: 27%
  • Fat: 11.7g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.5g
  • Protein: 19.3g
  • Carbohydrate: 58.3g
  • Fiber: 5.9g
  • Cholesterol: 20mg
  • Iron: 3.8mg
  • Sodium: 924mg
  • Calcium: 253mg

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
  • 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

Preparation

  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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