Lasagna Rolls with Roasted Red Pepper Sauce

These rolls require some assembly time but are a nice change of pace from layered pasta. Use baby spinach to eliminate the task of trimming stems.

Yield: 4 servings (serving size: 2 rolls)


Lasagna:

8 uncooked lasagna noodles - (whole wheat) cb

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, minced

1/2 cup (2 ounces) shredded mozzarella cheese

1/2 cup part-skim ricotta cheese

1/4 cup minced fresh basil, divided

1/2 teaspoon salt

1/4 teaspoon crushed red pepper



Sauce:

1 tablespoon red wine vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 garlic cloves, minced

1 (14.5-ounce) can diced tomatoes, undrained

1 (7-ounce) bottle roasted red bell peppers, undrained

1/8 teaspoon crushed red pepper



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, 2 tablespoons basil, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper.



To prepare sauce, place vinegar and remaining ingredients in a blender; process until smooth.



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 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 at high 5 minutes or until thoroughly heated. Sprinkle with 2 tablespoons basil.


CALORIES 393 (27% from fat); FAT 11.7g (sat 4.3g,mono 3.6g,poly 1.5g); IRON 3.8mg; CHOLESTEROL 20mg; CALCIUM 253mg; CARBOHYDRATE 58.3g; SODIUM 924mg; PROTEIN 19.3g; FIBER 5.9g



Cooking Light, APRIL 2004