Lasagna Rolls with Roasted Red Pepper Sauce


8 uncooked lasagna noodles
4 tsp. Basil Olive Oil
1/2 c. finely chopped onion
1 - 8 oz. package pre-sliced mushrooms
1 - 6 oz. package fresh baby spinach
3 Imperial Black garlic cloves, minced
1/2 c. shredded Mozzarella cheese
1/2 c. part-skim Ricotta cheese
1/4 c. minced fresh basil, divided
1/2 tsp. salt
1/4 tsp. crushed red pepper
1 Tbsp. Bianco White Balsamic
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 Imperial Black garlic cloves, minced
1 - 14.5 oz. can diced tomatoes, undrained
1 - 7 oz. bottle roasted red bell peppers, undrained
1/8 tsp. crushed red pepper
Egg Wash:
2 eggs
1 Tbsp. water
bread crumbs


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, 4 teaspoons Basil Olive Oil, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper. To prepare sauce, place vinegar and remaining ingredients in a sauce pot. Cook until boiling. 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 roll into egg wash. Roll carefully in bread crumbs. Place into frying pan and fry until golden brown.

*Tested in Vegetarian Cooking Class

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