A delicious, flavorful and gorgeous twist on your traditional lasagna. Easy to pull together and the entire family will eat this up!
Lasagna Roll Ups with Roasted Red Pepper Sauce
Servings: 6 servings
Ingredients
Filling:
- 16 oz ricotta can also do half ricotta and half sour cream
- 6.5 oz soft spreadable herbed cheese such as Boursin or Alouette
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup shredded Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 – 16 oz bags chopped spinach thawed and all excess juice squeezed out
- 1 box long lasagna noodles
Sauce:
- 16 oz jar roasted red peppers drained
- 28 oz can crushed tomatoes
- 4 cloves garlic
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1 1/2 tsp smoked paprika
- 1/4 cup heavy cream
Instructions
- Preheat oven to 375 degrees.
- Bring a large stockpot 3/4 full of water to a boil. Once boiling, generously salt.
- In a large bowl, mix all ingredients for filling, ricotta through spinach. Note, ensure all excess liquid is squeezed out of spinach. This can be done by wrapping spinach in a paper towel or dish cloth and squeezing liquid out. Set aside.
- Add lasagna noodles to boiling water. Cook 1 minute less than package instructions.
- Prepare sauce by blending all ingredients in a food processor or blender until smooth.
- Use a large braiser or 13 x 9” pan to bake noodles. Add 1/2 of sauce to bottom of pan. Set remainder aside.
- Drain lasagna noodles. Lay out on counter or towel. I like to do this quickly so they don’t stick. Spread filling 3/4 of the way down cooked noodle. Gently roll. Stand each roll upright in pan. Continue until all noodles are done. Add extra sauce around and on top of rolled noodles.
- Cover pan with lid or foil. Bake 25 minutes. In last 5 mixtures, sprinkle extra Parmesan or mozzarella on top and remove foil or lid.
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