Roasted Red Pepper Lasagna Roll Ups Recipes

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ROASTED RED PEPPER LASAGNA



Roasted Red Pepper Lasagna image

"A friend gave me this recipe, and it quickly became a family favorite," says Deborah Johnson of Cody, Wyoming. "It's rich and creamy, and the roasted red peppers give it such a wonderful flavor."

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 9 pieces.

Number Of Ingredients 15

4 medium sweet red peppers
9 lasagna noodles
4 garlic cloves, minced
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes
2 tablespoons minced fresh parsley
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon pepper
1/4 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2-1/2 cups fat-free milk
1 cup shredded Parmesan cheese

Steps:

  • Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. from the heat for 20-25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard skin. Cut peppers into 1/4-in. strips., Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Spread 1 cup pepper sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, white sauce and pepper sauce. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 229 calories, Fat 8g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 386mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

LASAGNA ROLLS WITH ROASTED RED PEPPER SAUCE



Lasagna Rolls With Roasted Red Pepper Sauce image

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

Provided by smiles4u

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

8 uncooked lasagna noodles
4 teaspoons olive oil
1/2 cup finely chopped onion
1 (8 ounce) package presliced mushrooms
1 (6 ounce) package fresh Baby Spinach
3 garlic cloves
1/2 cup shredded mozzarella cheese
1/2 cup part-skim ricotta cheese
1/4 cup minced fresh basil leaf, divided
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (7 ounce) bottle roasted red peppers, undrained
1/8 teaspoon crushed red pepper flakes

Steps:

  • To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.
  • 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.
  • Remove from heat and stir in cheeses, 2 Tbs basil, 1/2 tsp salt and 1/4 tsp crushed red pepper.
  • To prepare sauce, place vinegar and reminaing ingredients in a blender, process until smooth.
  • Place cooked noodles on a flat surface, spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly roll fashion.
  • Place the rolls seam sides down in a shallow 2 quart microwave-safe dish.
  • Pour 1/4 cup sauce over each roll and cover with heavy duty plastic wrap.
  • Microwave on HIGH 5 minutes or until thoroughly heated.
  • Sprinkle with 2 Tbs basil.

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