Lasagna Rolls with Roasted Red Pepper Sauce‏

  • Author: Jenna
  • Prep Time: 35 min
  • Cook Time: 1 hr
  • Total Time: 1 hr 30 min
  • Yield: 8


Lasagna Rolls with Roasted Red Pepper Sauce‏


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

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


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, and cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until thoroughly heated. Sprinkle with 2 tablespoons basil.


4 smart points for 1 lasagna roll 

The sauce is 0 smart points 

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

Keywords: Lasagna Rolls with Roasted Red Pepper Sauce‏