Lasagna Rolls with Roasted Red Pepper Sauce

By sz8jm9

From Cooking Light April 2004

Nutritional Information Amount per serving:
Calories: 393
Calories from fat: 27%
Fat: 11.7g
Saturated fat: 4.3g
Monounsaturated fat: 3.6g
Polyunsaturated fat: 1.5g
Protein: 19.3g
Carbohydrate: 58.3g
Fiber: 5.9g
Cholesterol: 20mg
Iron: 3.8mg
Sodium: 924mg
Calcium: 253mg

Ingredients

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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. 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, bake at 350 for 20 minutes. Sprinkle with 2 tablespoons basil.