Lasagna Rolls with Roasted Red Pepper Sauce
The recipe Lasagna Rolls with Roasted Red Pepper Sauce is ready in about 45 minutes and is definitely an amazing vegetarian option for lovers of Mediterranean food. This recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 408 calories, 20g of protein, and 11g of fat. This recipe serves 4. If you have mozzarella cheese, part-skim ricotta cheese, garlic cloves, and a few other ingredients on hand, you can make it.
Instructions
To prepare lasagna, cook noodles according to package directions, omitting salt and fat.
Drain and rinse under cold water.
Heat oil in a large nonstick skillet over medium-high heat.
Add onion, mushrooms, spinach, and 3 garlic cloves; saut 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.
To prepare sauce, place vinegar and remaining ingredients in a blender; process until smooth.
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.