Like a robust flavor to your pasta? Then this one is for you! My Lasagna Rolls are full of basil and garlic, very aromatic and flavorful.
8 cooked 100 % whole wheat lasagna noodles
3-4 tsp olive oil
1/2 c. onion,chopped
1(8oz) pkg white mushrooms
6 0z baby spinach
3 tsp minced garlic
1/2 c. shredded mozzarella
1/2 c.part-skim ricotta cheese
2 tbsp chopped basil
1/4 red pepper flakes
1 tbsp red wine vinegar
1/8 tsp sea salt
1/4 tsp black pepper
4 tsp minced garlic
1 pint size container grape tomatoes
1 bell pepper,chopped
1 tbsp organic no salt tomato paste
1 tbsp water
Preheat oven to 350.
Heat oil in skillet on med-high. Add mushrooms, spinach,garlic and onion,saute about 5-8 min. Remove from heat and add rest of ingredients for the filling. mix well.
For the sauce,put all ingredients in a blender,puree.
On a flat surface,spread about 1/4 cup of mixture on lasagna noodles. Roll noodles,starting with short side. Place each roll in a pan or casserole dish,seam side down.
Pour about 1/4 cup of the sauce over each roll.
Cover with foil. Bake for about 30 minutes.
Garnish with fresh basil.