Cooking Instructions
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Step 1
To prepare lasagna, cook
Lasagna Noodles (8)
according to package directions, omitting salt and fat.
Step 2
Drain and rinse under cold water. Drain again. Lay cooked noodles on a tray lined with waxed or parchment paper. Set aside.
Step 3
Preheat oven to 375 degrees F (190 degrees C).
Step 4
Heat
Olive Oil (20 mL)
in a large nonstick skillet over medium-high heat. Add
Onions (75 g)
,
Button Mushrooms (225 g)
, and
Garlic (3 cloves)
; sauté three to four minutes until onion and mushrooms are tender. Add
Fresh Baby Spinach (170 g)
, cooking until it is wilted.
Step 5
Remove from heat, and stir in
Part-Skim Ricotta Cheese (125 g)
,
Mozzarella Cheese (55 g)
,
Fresh Basil (2 g)
,
Salt (3 g)
, and
Crushed Red Pepper Flakes (as needed)
.
Step 6
To prepare the roasted red pepper sauce, place
Red Wine Vinegar (15 mL)
,
Salt (2 g)
,
Ground Black Pepper (as needed)
,
Garlic (2 cloves)
,
Diced Tomatoes (1 can)
,
Jarred Roasted Red Peppers (200 g)
, and
Crushed Red Pepper Flakes (as needed)
in a blender. Process until smooth.
Step 7
Place the cooked noodles on flat surface; spread one fourth cup cheese mixture over each noodle up to one inch from the far end of each. Roll up each noodle, jelly-roll fashion, starting with the short side closest to you. Place the rolls, seam sides down, in a shallow two-quart ovenproof dish.
Step 8
Pour one fourth cup sauce over each roll, and cover with a fitted lid or foil. Bake in preheated oven for 35 minutes.
Step 9
Remove from the oven and evenly distribute the
Mozzarella Cheese (30 g)
the rolls. Return to oven and bake, uncovered, for an additional 5 minutes until the cheese is melted. Sprinkle with
Fresh Basil (2 g)
. Serve immediately with extra sauce on the side.
