Lasagna Rolls with Roasted Red Pepper Sauce

  • cejboston Posted: 02/02/09
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    One of the first dishes I made from CL, and it still ranks up there 2 years later. Made it again last night after not making it in a while and we had forgotten how much we like this meal. I leave out the mushrooms (husband dislikes) and increase the spinach. I also just use a homemade marinara sauce instead of the roasted pepper one, as I do not like roasted red peppers much. Only complaint is the filling does not make as many rolls as stated, so I increase the amount I make to have leftovers for lunch.

  • alleseres Posted: 02/10/09
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    I made this for the first time and for the most part it was good. My husband did not like the red pepper sauce so next time I'll serve it with jar sauce or just omit the peppers. After reading the other reviews, I doubled the cheese and added more spinach which was key. The original recipe wouldn't have been enough for 8 roll-ups and I was able to make 10 good size portions. All in all, a good recipe with a little tweaking.

  • Johnnyb Posted: 11/16/08
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    This was a great easy recipe that everyone enjoyed. I will experiment with different cheeses and sauce combinations. You can be sure you will make a LOT of these.

  • orthochef Posted: 11/17/08
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    I made this for dinner tonight and everyone loved it! It was really easy to prep, I didn't think it took that much more time than other meals I make. But I made it at lunchtime and then just popped it in the oven to heat for dinner, and it worked very well as a make-ahead meal. Nice, different presentation than traditional lasagna. I drained about half of the oil/juice from the roasted peppers before putting in the blender and the sauce consistency was great.

  • scargosun Posted: 03/08/11
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    I was worried about using the microwave for cooking but this turned out so tasty! I would not change a thing. The layers of flavors were perfect. It was a pasta dish with cheese but wasn't heavy. It was just filling enough. Will definitely make again. Looking forward to the leftovers. :)

  • NaomiO Posted: 12/08/09
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    I made this recipe last night for my fiancé and I and we enjoyed it. I wouldn’t say we were blown away by it but I will definitely make it again. If you don’t mind the extra calories I would add more cheese. I noticed that many people were commenting on the volume of the filling. If you make the recipe as is, you should have just enough. I used a ¼ cup to make sure the rolls came out evenly and the amount of filling was perfect. However, if you take out mushrooms or some other ingredient you will probably need to replace that volume with something else…let’s say cheese! I would also recommend not skimping on the basil; it was a great compliment to the red pepper sauce.

  • Ramonalite Posted: 01/09/10
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    This is a great recipe and really EASY! And for all you folks out there recommending adding cheese - which makes everything taste good - please remember this is a Cooking Light Recipe - the portions are fine with salad and/or a vegetable (steamed is probably a good idea)

  • Kaley101 Posted: 01/06/10
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    I am by all means not a lasagna fan!! But this recipe was amazing!! I actually did not use the ricotta cheese and substituded it for more mozzerela and it was perfect!! A+++ recipe!!!!!

  • bdennis Posted: 01/30/11
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    Use whole wheat lasagna noodles and it doesn't get much healthier than this-and soooo good! I must remember to use this no-cook sauce for other pasta dishes as well. One of my husband's and my favorite meatless dishes!

  • Stellaellaola Posted: 08/27/11
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    Good stuff! Don't overcook the pasta, especially whole wheat pasta, because the sides will fall off and the rolls won't look as pretty. I only used 2 cloves of garlic in the ricotta mix and 1 in the sauce and it worked well. I could taste the garlic, but it didn't over power. I added an extra 1/2 cup of ricotta thinking that there wasn't enough filling, but didn't need to. Tasty and I only missed the béchamel sauce a tiny bit! Did anyone else find that the pepper flakes weren't evenly distributed?

  • coquigretch Posted: 09/12/11
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    This was a good recipe, and I would definitely make it again. It does have a lot of steps and therefore has a lot of cleanup, so it's not something I would make in a hurry. I found that I only needed one roll to feel satisfied, which cut the calories in half for me. Delicious with some steamed string beans!

  • JimMarltonNJ Posted: 10/13/11
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    This is a fun way of making lasagna with a unique flavor from the roasted pepeers.

  • inspired2cook Posted: 05/30/12
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    Excellent taste and was very pleasantly surprised at how easy it was to make! Next time I will make a little more of the filling because it's not enough if you fill up each roll with 1/4 cup of mixture. This will definitely get a place in my recipe book!

  • Christianswife Posted: 12/30/12
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    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!

  • Kuenzi123 Posted: 11/11/12
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    This was a great lasagna replacement for a weeknight meal and has a pretty presentation. I was surprised how quick it was to make! I used the oven instead of the microwave (about 20 mins at 350.) I had the perfect amount of filling for 8 rolls, if you follow the measurements exactly you should be just fine. I wasn't fond of the sauce even though I like roasted red peppers; it was a bit too tangy and way too runny/watery. Perhaps draining the tomatoes and/or bell peppers would be better. I will use a homemade or jarred pasta sauce next time for even faster prep. You can reduce the calories by reducing the oil, I used my Misto and it was just fine.

  • KJoyce179 Posted: 03/15/12
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    I made this for one of my daughters who is a vegetarian. The whole family ate it & loved it. My son doesn't even like roasted red peppers. It is fairly easy to make & definitely delicious to eat.

  • KCSeattle Posted: 06/19/13
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    These were really good - even with 100% whole wheat noodles! I used canned sauce, but plan to make the sauce next time. Very fast and easy.

  • cmfrakes Posted: 07/15/14
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    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!

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