Lasagna Rolls with Roasted Red Pepper Sauce

Photo and Recipe Source: Back to the Cutting Board

This lasagna recipe sounds amazing. I’m always looking for variations on the all too typical pasta and tomato sauce dish, and this recipe is the perfect solution.

Ingredients
8 uncooked lasagna noodles
4 tsp. olive oil
1/3 cup finely chopped onion
1 (8 oz.) package sliced mushrooms (I left these out)
1 (6 oz.) package fresh baby spinach
3 garlic cloves, minced
1/2 cup mozzarella cheese, shredded
1/2 cup part-skim ricotta cheese
4 tbsp. fresh basil, minced
1/2 tsp. salt
1/4 tsp. crushed red pepper

Instructions
Cook lasagna noodles according to package directions. Drain and gently rinse with cold water.

While the noodles are cooking, prepare the sauce. Put all ingredients for the sauce in a blender and process until smooth. Set aside.

Heat olive oil in a large skillet over medium-high heat. Saute onion, mushrooms, spinach and garlic for 5 minutes.

Remove from heat and stir in cheeses, 2 tbsp. basil, salt and crushed red pepper.

Place the cooked noodles on a flat surface and spread 1/4 cup of the cheese mixture on top of each noodle. Roll up each noodle and place seam side down in a shallow 2 quart microwave-safe dish. Pour 1/4 sauce over each roll.

Cover dish with plastic wrap and microwave for 5 minutes or until thoroughly heated. Sprinkle with remaining 2 tbsp. of basil.