Friday, July 01, 2005

Lasagna Rolls with Roasted Red Pepper Sauce

Lasagna Rolls with Roasted Red Pepper Sauce(Adapted from CL)

For the rolls

8 uncooked whole wheat lasagna noodles
4 teaspoons olive oil
1/2 cup finely chopped onion
8 ounces sliced mushrooms
6 ounces fresh baby spinach
3 garlic cloves, minced
2 ounces shredded mozzarella cheese
1/2 cup ricotta cheese
1/4 cup minced fresh basil, divided
1/2 teaspoon salt
1/4 teaspoon crushed red pepper

For the sauce

1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
14.5 ounce can fire roasted diced tomatoes, undrained
7 ounce bottle roasted red bell peppers, undrained
1/8 teaspoon crushed red pepper

The rolls

Cook noodles according to package directions - rinse under cold water when done and drain.

In a large skillet, heat oil over medium-high heat and 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.

The sauce

Puree red wine vinegar, salt, pepper, 2 garlic cloves, diced tomatoes, red bell peppers and crushed red pepper in a blender.

Lay all the noodles flat on a cutting board. Spread about 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.

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