Looking for something delicious that you can serve to a crowd? A dish that can be prepared in advance? I can assure you that this one fits the bill. My family loves these Lasagna Rolls with Roasted Red Pepper Sauce. Even the vegetarians in the crowd. For the gluten-free folks, we use gluten-free lasagna …an easy fix.
This recipe will make eight individual lasagna rolls. If served as a main dish, you’ll have four servings. As a side, you’ll have as many as eight. It’s so easy to make more if you need to. I think I’ve quadrupled this recipe more than once. The best part …it can all be prepared ahead of time.
- Cook noodles according to package directions, omitting salt and fat.
- Drain and rinse under cold water.
- Drain again.
- Lay cooked noodles on a tray lined with waxed or parchment paper.
- Set aside.
- Preheat oven to 375°F.
While the water is heating up for the lasagna noodles, it’s a great time to slice and chop where need be.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion, mushrooms & minced garlic.
- Sauté 3 to 4 minutes or until onion and mushrooms are tender.
- Add spinach and continue cooking until the spinach is wilted.
- Remove from heat.
- Stir in the cheeses, 2 tablespoons basil, 1/2 teaspoon salt & optional 1/8 teaspoon crushed red pepper flakes.
Once the veggies are cooked up and the cheeses are added, you have the most delicious filling.
Not too rich. Not too heavy. Full of flavor.
- Place the cooked noodles on flat surface.
- Spread 1/4 cup cheese mixture over each noodle.
- Leave a one-inch border on the far end of each.
- Roll up each noodle, jelly-roll fashion, starting with the short side closest to you.
- Place the rolls, seam sides down, in a shallow 2-quart ovenproof dish.
- Pour 1/4 cup sauce over each roll.
- Cover with a fitted lid or foil.
When you spread the filling onto each cooked noodle, be sure to leave about an inch on the end so that the roll has a clean seal.
The lasagna rolls are placed in an ovenproof dish with the seam sides down so that they hold their shape during baking.
Let’s talk sauce.
I’m including a recipe for roasted red pepper sauce. It’s super tasty and gives you a different flavorful spin on the typical red sauce. If you’re short on time or don’t have all of the ingredients on hand, use your favorite marinara sauce.
When I make these for a crowd, that’s what I do. But I will say …this sauce is really good. And it all gets whipped up in your blender. Gotta love that.
- Prepare the roasted red pepper sauce.
- Place the red wine vinegar along with remaining ingredients in a blender.
- Process until smooth.
A small amount of sauce is poured over the center of each lasagna roll and the dish is covered with a fitted lid or foil.
Just before they are done, the cover is removed and the remainder of the shredded mozzarella is sprinkled on top. Pop them back in the oven, just long enough until the cheese is melted.
- Bake in preheated oven for 35 minutes.
- Remove from the oven.
- Evenly distribute remaining 1/4 cup shredded mozzarella cheese over the rolls.
- Return to oven and bake, uncovered, for an additional 5 minutes until the cheese is melted.
It’s time to enjoy your Lasagna Rolls with Roasted Red Pepper Sauce.
- Sprinkle with remaining 2 tablespoons of chopped fresh basil.
- Serve immediately.
- Offer extra sauce on the side.
- There’s no waiting for the lasagna to set before you cut it.
- Each serving is all wrapped up nice and neat in a pretty little lasagna roll.
- The finishing touch will be a sprinkling of chopped fresh basil.
- Get ready to wow the crowd.
lasagna rolls with roasted red pepper sauce
Adapted from Cooking Light
Instead of layering your pasta and filling, roll it up into individual servings.
Ingredients
Lasagna Rolls
- 8 uncooked lasagna noodles (about 8 ounces)
- 4 teaspoons olive oil
- 1/2 cup finely chopped onion (about 2.5 ounces)
- 8 ounces button mushrooms, trimmed & sliced
- 3 garlic cloves, minced
- 6 ounces fresh baby spinach, roughly torn
- 3/4 cup shredded mozzarella cheese, divided (3 ounces)
- 1/2 cup part-skim ricotta cheese
- 1/4 cup finely chopped fresh basil, divided
- 1/2 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes (very optional)
Roasted Red Pepper Sauce
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, finely chopped
- 14.5-ounce can diced tomatoes, undrained
- 7-ounce bottle roasted red bell peppers, undrained
- 1/8 teaspoon crushed red pepper flakes (very optional)
Instructions
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To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain again. Lay cooked noodles on a tray lined with waxed or parchment paper. Set aside.
-
Preheat oven to 375°F.
-
Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms & minced garlic; sauté 3 to 4 minutes or until onion and mushrooms are tender. Add spinach and continue cooking until the spinach is wilted. Remove from heat, and stir in the cheeses, 2 tablespoons of basil, 1/2 teaspoon salt & the optional 1/8 teaspoon of crushed red pepper flakes.
-
To prepare the roasted red pepper sauce, place the red wine vinegar along with the remaining ingredients in a blender; process until smooth.
-
Place the cooked noodles on flat surface; spread 1/4 cup cheese mixture over each noodle up to one inch from the far end of each. Roll up each noodle, jelly-roll fashion, starting with the short side closest to you. Place the rolls, seam sides down, in a shallow 2-quart ovenproof dish. Pour 1/4 cup sauce over each roll, and cover with a fitted lid or foil.
-
Bake in preheated oven for 35 minutes. Remove from the oven and evenly distribute the remaining 1/4 cup of shredded mozzarella cheese over the rolls. Return to oven and bake, uncovered, for an additional 5 minutes until the cheese is melted.
-
Sprinkle with the remaining 2 tablespoons of chopped fresh basil. Serve immediately. Offer extra sauce on the side.
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