Lasagna Rolls With Roasted Red Pepper Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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
• 1/2 cup shredded mozzarella cheese
• 1/2 cup part-skim ricotta cheese
• 1/4 cup minced fresh basil leaf, divided
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon red vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (7 ounce) bottle roasted red peppers, undrained
• 1/8 teaspoon crushed red pepper flakes

Recipe

• 1 to prepare lasagna, cook noodles according to package directions, omitting salt and fat. drain and rinse under cold water. drain.
• 2 heat oil in nonstick skillet over medium-high heat. add onion, mushrooms, spinach and 3 garlic cloves, sate 5 minutes or until onion and mushrooms are tender.
• 3 remove from heat and stir in cheeses, 2 tbs basil, 1/2 tsp salt and 1/4 tsp crushed red pepper.
• 4 to prepare sauce, place vinegar and reminaing ingredients in a blender, process until smooth.
• 5 place cooked noodles on a flat surface, spread 1/4 cup cheese mixture over each noodle. roll up noodles, jelly roll fashion.
• 6 place the rolls seam sides down in a shallow 2 quart microwave-safe dish.
• 7 pour 1/4 cup sauce over each roll and cover with heavy duty plastic wrap.
• 8 microwave on high 5 minutes or until thoroughly heated.
• 9 sprinkle with 2 tbs basil.