Tuesday, December 28, 2010
I love lasagna, but sometimes it is labor intensive. These lasagna rolls are a nice change from the layered pasta.
8 uncooked lasagna noodles
4 tsp olive oil
1/2 cup onion (finely chopped)
8oz sliced mushrooms
6oz fresh baby spinach
3 garlic cloves (minced)
1 cup mozzarella cheese (shredded)
1/2 cup part-skim ricotta cheese
2 tbsp minced fresh basil
1/2 tsp salt
1/4 tsp crushed red pepper
1 tbsp red wine vinegar
1/4 tsp salt
1/4 tsp pepper
1 (14.5 oz) can diced tomatoes, undrained
1 (7 oz) bottle roasted red bell peppers, undrained
1/8 tsp crushed red pepper
1. Preheat oven to 375. Cook noodles according to package, omitting salt and oil. Drain and rinse with cold water.
2. Heat oil in large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and 3 garlic cloves; saute 5 minutes. Remove from heat, and stir in ricotta cheese and 1/2 cup mozzarella cheese and next 3 ingredients.
3. To prepare sauce, blend together vinegar, salt, pepper, tomatoes bell peppers, and red pepper with blender or food processor. Process until smooth.
4. Place cooked noodles on a flat surface, spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly-roll style, starting with short side. Place rolls, seam side down in baking dish. Pour sauce over rolls, and cover with foil. Bake 15 minutes. Remove foil and sprinkle with remaining mozzarella cheese, bake another 10 minutes or until cheese is slightly browned.