Four Cheese Lasagna Rolls |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Easy and delicious. Nice presentation also. Ingredients:
12 lasagna noodles, no boil |
15 ounces part-skim ricotta cheese |
1 1/2 cups reduced-fat mozzarella cheese, shredded |
3/4 cup monterey jack cheese, shredded |
7 ounces roasted red peppers, drained and chopped |
1/4 cup parmesan cheese, grated |
1/4 cup fresh basil, finely chopped |
1/2 teaspoon red pepper flakes |
1/8 teaspoon black pepper |
14 ounces pasta sauce |
Directions:
1. 1. Heat oven to 450 degrees. Soak lasagna noodles according to package directions. Drain; pat dry.
2. 2. Meanwhile, combine ricotta, 1 cup mozzarella, 1/2 cup Monterey Jack, roasted red peppers, 2 tablespoons Parmesan, 2 tablespoons basil, red pepper flakes and black pepper in a medium size bowl.
3. 3. Spread half the pasta sauce over bottom of a 13x9 inch baking dish. Spread 2 generous tablespoons cheese mixture along length of each noodle. Roll up and place, seam side down, in dish.
4. 4. Top rolls with remaining pasta sauce. Sprinkle remaining 1/2 cup mozzarella, 1/4 cup Monterey Jack, and 2 tablespoons Parmesan over rolls. Cover dish with aluminum foil.
5. 5. Bake in heated 450 degrees oven 10 minutes. Uncover, bake 5 minutes. Sprinkle with remaining 2 tablespoons basil.
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