Lasagna Rolls With Roasted Red Pepper Sauce

READY IN: 30mins
Recipe by smiles4u

This was in Cooking Light magazine. I haven't made this one yet but it sounds like a very interesting tasty veggie dinner.

Top Review by Kay-t

This was a great recipe, would get 5 stars from me, but the sauce was a little too acidic for my tastes. Next time I'll add less vinegar, or possibly leave it out all together. I left out the basil (was in a hurry and forgot to add), and baked the rolls for 35 minutes at 375 instead of microwaving. I'll definitely be making this recipe again - thanks!!

Ingredients Nutrition


  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.

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