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Home » Weight Watcher Recipes

Lasagna Rolls with Roasted Red Pepper Sauce‏

Published: Mar 4, 2010 · Modified: Oct 12, 2022 by Jenna · This post may contain affiliate links · 3 Comments

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This recipe was from Cooking Light. We really liked it, but I think Ben liked the cookies I made last night better. 😉 Instead of mushrooms, I added some shredded chicken and didn't make the sauce that was suggested. I just used a jar of Hunt's Roasted Garlic sauce. Don't really care to much for red pepper sauce.

The spinach was probably the cheapest part of this meal. Bought some at grocery store, a 10 oz package was only 98 cents. I can't believe how much water is in this stuff. I let it drain for about half an hour and then took a couple of napkins (I don't have any paper towels) and squeezed as much water out as I could. Amazing. I think this recipe is definitely a keeper and I will make sure that I have frozen spinach in the freezer from now on.

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Lasagna Rolls with Roasted Red Pepper Sauce‏


  • Author: Jenna
  • Yield: 8
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Ingredients

8  uncooked lasagna noodles
4  teaspoons  olive oil
½  cup  finely chopped onion
1  (8-ounce) package presliced mushrooms
1  (6-ounce) package fresh baby spinach
3  garlic cloves, minced
½  cup  (2 ounces) shredded mozzarella cheese
½  cup  part-skim ricotta cheese
¼  cup  minced fresh basil, divided
½  teaspoon  salt
¼  teaspoon  crushed red pepper

Sauce:
1  tablespoon  red wine vinegar
¼  teaspoon  salt
¼  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
⅛  teaspoon  crushed red pepper


Instructions

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, ½ teaspoon salt, and ¼ 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 ¼ 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 ¼ 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.


Notes

4 smart points for 1 lasagna roll 

The sauce is 0 smart points 

  • Category: Dinner
  • Method: Oven
  • Cuisine: Italian

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Reader Interactions

Comments

  1. Ashley says

    April 16, 2010 at 9:17 pm

    I am going to have to try making these. I have a soft spot for red pepper sauce.

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Hey, I'm Jenna! I'm a graphic designer, photographer, and home cook from From Fargo ND. My air fryer is my favorite kitchen appliance to cook with. I created this blog to share recipe tips and tricks with everyone, enjoy!

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