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Lasagna Rolls with Roasted Red Pepper Sauce
Recipe

18 INGREDIENTS • 9 STEPS • 1HR 10MINS

Lasagna Rolls with Roasted Red Pepper Sauce

5
2 ratings
Looking for something delicious that you can serve to a crowd? A dish that can be prepared in advance? I can assure you that this one fits the bill. Instead of layering your pasta and filling, roll it up into individual servings.
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Lasagna Rolls with Roasted Red Pepper Sauce
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Looking for something delicious that you can serve to a crowd? A dish that can be prepared in advance? I can assure you that this one fits the bill. Instead of layering your pasta and filling, roll it up into individual servings.
1HR 10MINS
Total Time
$1.09
Cost Per Serving
Ingredients
Servings
8
US / Metric
Lasagna Rolls
Lasagna Noodles
8
Lasagna Noodles
Onion
1/2 cup
Onion, Finely Chopped
Button Mushroom
2 1/4 cups
Button Mushrooms, sliced, trimmed
Garlic
3 cloves
Garlic, minced
Fresh Baby Spinach
5 2/3 cups
Fresh Baby Spinach, torn
Olive Oil
1 Tbsp
Mozzarella Cheese
3/4 cup
Part-Skim Ricotta Cheese
1/2 cup
Part-Skim Ricotta Cheese
Fresh Basil
1/4 cup
Fresh Basil, divided, Finely Chopped
Salt
1/2 tsp
Crushed Red Pepper Flakes
1/8 tsp
Crushed Red Pepper Flakes
optional
Roasted Red Pepper Sauce
Red Wine Vinegar
1 Tbsp
Red Wine Vinegar
Salt
1/4 tsp
Ground Black Pepper
1/4 tsp
Ground Black Pepper, freshly ground
Garlic
2 cloves
Garlic, finely chopped
Diced Tomatoes
1 can
14.5 oz
Diced Tomatoes
Jarred Roasted Red Peppers
7 oz
Jarred Roasted Red Peppers
Crushed Red Pepper Flakes
1/8 tsp
Crushed Red Pepper Flakes
Nutrition Per Serving
VIEW ALL
Calories
215
Fat
12.3 g
Protein
8.9 g
Carbs
18.0 g
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Lasagna Rolls with Roasted Red Pepper Sauce
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Cooking InstructionsHide images
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 (1 Tbsp) in a large nonstick skillet over medium-high heat. Add Onion (1/2 cup), Button Mushrooms (2 1/4 cups), and Garlic (3 cloves); sauté three to four minutes until onion and mushrooms are tender. Add Fresh Baby Spinach (5 2/3 cups), cooking until it is wilted.
step 4 Heat Olive Oil (1 Tbsp) in a large nonstick skillet over medium-high heat. Add Onion (1/2 cup), Button Mushrooms (2 1/4 cups), and Garlic (3 cloves); sauté three to four minutes until onion and mushrooms are tender. Add Fresh Baby Spinach (5 2/3 cups), cooking until it is wilted.
step 5
Remove from heat, and stir in Part-Skim Ricotta Cheese (1/2 cup), Mozzarella Cheese (1/2 cup), Fresh Basil (2 Tbsp), Salt (1/2 tsp), and Crushed Red Pepper Flakes (1/8 tsp).
step 5 Remove from heat, and stir in Part-Skim Ricotta Cheese (1/2 cup), Mozzarella Cheese (1/2 cup), Fresh Basil (2 Tbsp), Salt (1/2 tsp), and Crushed Red Pepper Flakes (1/8 tsp).
step 6
To prepare the roasted red pepper sauce, place Red Wine Vinegar (1 Tbsp), Salt (1/4 tsp), Ground Black Pepper (1/4 tsp), Garlic (2 cloves), Diced Tomatoes (1 can), Jarred Roasted Red Peppers (7 oz), and Crushed Red Pepper Flakes (1/8 tsp) in a blender. Process until smooth.
step 6 To prepare the roasted red pepper sauce, place Red Wine Vinegar (1 Tbsp), Salt (1/4 tsp), Ground Black Pepper (1/4 tsp), Garlic (2 cloves), Diced Tomatoes (1 can), Jarred Roasted Red Peppers (7 oz), and Crushed Red Pepper Flakes (1/8 tsp) 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 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 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 (1/4 cup) the rolls. Return to oven and bake, uncovered, for an additional 5 minutes until the cheese is melted. Sprinkle with Fresh Basil (2 Tbsp). Serve immediately with extra sauce on the side.
step 9 Remove from the oven and evenly distribute the Mozzarella Cheese (1/4 cup) the rolls.  Return to oven and bake, uncovered, for an additional 5 minutes until the cheese is melted. Sprinkle with Fresh Basil (2 Tbsp). Serve immediately with extra sauce on the side.
Tags
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American
Comfort Food
Shellfish-Free
Kid-Friendly
Dinner
Vegetarian
Italian
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