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RECIPE
18 INGREDIENTS9 STEPS1HR 10MIN

Lasagna Rolls with Roasted Red Pepper Sauce

5.0
2 Ratings
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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
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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 10MIN

Total Time
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
Lasagna Rolls
8
Lasagna Noodles
1/2 cup
Finely Chopped  Onions
8 oz
Button Mushrooms , sliced, trimmed
3 cloves
Garlic , minced
5 2/3 cups
Fresh Baby Spinach , torn
1 Tbsp
3/4 cup
Shredded  Mozzarella Cheese
1/2 cup
Part-Skim Ricotta Cheese
1/4 cup
Finely Chopped  Fresh Basil , divided
1/2 tsp
1/8 tsp
Crushed Red Pepper Flakes
(optional)
Roasted Red Pepper Sauce
1 Tbsp
Red Wine Vinegar
1/4 tsp
1/4 tsp
Ground Black Pepper , freshly ground
2 cloves
Garlic , finely chopped
1 can
(14.5 oz)
Diced Tomatoes
7 oz
Jarred Roasted Red Peppers
1/8 tsp
Crushed Red Pepper Flakes
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Nutrition Per Serving
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CALORIES
215
FAT
12.3 g
PROTEIN
8.9 g
CARBS
18.0 g

Directions

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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 (4 teaspoon) in a large nonstick skillet over medium-high heat. Add Onion (1/2 cup), Button Mushroom (8 ounce), and Garlic (3 clove); sauté three to four minutes until onion and mushrooms are tender. Add Fresh Baby Spinach (6 ounce), 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 tablespoon), Salt (1/2 teaspoon), and Crushed Red Pepper Flakes (1/8 teaspoon).
Step 6
To prepare the roasted red pepper sauce, place Red Wine Vinegar (1 tablespoon), Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), Garlic (2 clove), Diced Tomatoes (1 can), Jarred Roasted Red Peppers (7 ounce), and Crushed Red Pepper Flakes (1/8 teaspoon) 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 (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 tablespoon). Serve immediately with extra sauce on the side.

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Nutrition Per Serving
Calories
215
% Daily Value*
Fat
12.3 g
16%
Saturated Fat
3.1 g
16%
Trans Fat
0.0 g
--
Cholesterol
47.9 mg
16%
Carbohydrates
18.0 g
7%
Fiber
3.2 g
11%
Sugars
3.4 g
--
Protein
8.9 g
18%
Sodium
619.4 mg
27%
Vitamin D
0.1 µg
0%
Calcium
161.7 mg
12%
Iron
1.7 mg
9%
Potassium
298.6 mg
6%
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