Best 5 Lasagna Rolls With Roasted Red Pepper Sauce Recipes

ROASTED RED PEPPER LASAGNA

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.

LASAGNA ROLLS WITH ROASTED RED PEPPER SAUCE

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.

LASAGNA ROLLS

Steps:

• Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and, if desired, fennel seed; heat through., Drain noodles. Spread 1/4 cup meat sauce over each noodle; sprinkle with 2 tablespoons cheese. Carefully roll up noodles and place seam side down in an 8-in. square baking dish. Top with remaining sauce and cheese. , Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted.

MUSHROOM, SAUSAGE AND ROASTED RED PEPPER LASAGNA WITH YOUR SAUCE

Steps:

• Preheat the oven to 350 degrees.
• In a bowl, stir together the ricotta, Parmi, egg, salt and pepper.
• In a large saute pan over medium heat, warm the olive oil add the sausage and cook until lightly bowned, about 10 minutes.
• Set the sausage on a paper towl to drain on the side.
• Add the mushrooms to the hot pan and saute about 8 minutes, until golden brown.
• Transfer the mushrooms to a bowl and add the sausage and parsley and mix with the red peppers and the marinara sauce.
• Spread 1 cup of the Marinara sauce on the bottom of the lasagna pan.
• Place 1/4 of the noodles on top of the sauce in a single layer.
• Spread 1/3 of the ricotta mixture on top of the noodles.
• Spread 1 cup of the mozzarella cheese over the ricotta mixture.
• Repeat twice.
• Finish with mozzarella.
• You will have leftover Marinara sauce to serve at the table.
• Cover and bake for 45 minutes.
• Uncover and continue baking another 30 minutes, or until the lasagna is golden and bubbling.
• Let stand for 15 minutes before serving.
• Heat the remaining Marinara Sauce and serve as a topping.
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SAUSAGE LASAGNA ROLLS

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce., In a large bowl, combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon zest, pepper and salt. Drain noodles. Spread 2 tablespoons cheese mixture on each noodle; carefully roll up., Spread 2/3 cup meat sauce into each of two greased 11x7-in. baking dishes. Place roll-ups seam side down over sauce. Top with remaining meat sauce. Sprinkle with remaining mozzarella and Parmesan cheeses., Cover and bake until bubbly, 45-50 minutes. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake until bubbly, 50-60 minutes.