Four Cheese Lasagna Rolls

Easy and delicious. Nice presentation also.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 12  lasagna noodles, no boil
• 15  ounces part-skim ricotta cheese
• 1 1⁄2 cups reduced-fat mozzarella cheese, shredded
• 3⁄4 cup monterey jack cheese, shredded
• 7  ounces  roasted red peppers, drained and chopped
• 1⁄4 cup parmesan cheese, grated
• 1⁄4 cup fresh basil, finely chopped
• 1⁄2 teaspoon red pepper flakes
• 1⁄8 teaspoon black pepper
• 14  ounces  pasta sauce

Directions

1. 1. Heat oven to 450 degrees. Soak lasagna noodles according to package directions. Drain; pat dry.
2. 2. Meanwhile, combine ricotta, 1 cup mozzarella, 1/2 cup Monterey Jack, roasted red peppers, 2 tablespoons Parmesan, 2 tablespoons basil, red pepper flakes and black pepper in a medium size bowl.
3. 3. Spread half the pasta sauce over bottom of a 13x9 inch baking dish. Spread 2 generous tablespoons cheese mixture along length of each noodle. Roll up and place, seam side down, in dish.
4. 4. Top rolls with remaining pasta sauce. Sprinkle remaining 1/2 cup mozzarella, 1/4 cup Monterey Jack, and 2 tablespoons Parmesan over rolls. Cover dish with aluminum foil.
5. 5. Bake in heated 450 degrees oven 10 minutes. Uncover, bake 5 minutes. Sprinkle with remaining 2 tablespoons basil.