Lasagna Rolls with Roasted Red Pepper Sauce

Lasagna Rolls with Roasted Red Pepper Sauce
Photo by Randy Mayor

Ingredients

  • 1 (14.5-ounce) can diced tomatoes, undrained
  • ½ cup finely chopped onion
  • ½ cup part-skim ricotta cheese
  • 1 (8-ounce) package presliced mushrooms
  • ¼ cup minced fresh basil, divided
  • ½ cup (2 ounces) shredded mozzarella cheese
  • 3 garlic cloves, minced
  • + 13 more ingredients
    • ¼ teaspoon crushed red pepper
    • 2 garlic cloves, minced
    • 4 teaspoons olive oil
    • Lasagna:
    • Sauce:
    • 1 (7-ounce) bottle roasted red bell peppers, undrained
    • ½ teaspoon salt
    • 8 uncooked lasagna noodles
    • 1 (6-ounce) package fresh baby spinach
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon red wine vinegar
    • 1/8 teaspoon crushed red pepper

To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain. Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and 3 garlic cloves; sauté 5 minutes or until onion and mushrooms are tender...

View full recipe at My Recipes

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