Lasagna Rolls with Roasted Red Pepper Sauce
Transform your classic Italian dinner with these irresistible Lasagna Rolls with Roasted Red Pepper Sauce! Perfectly al dente lasagna noodles are filled with a creamy ricotta, spinach, and mozzarella mixture, then rolled and smothered in a velvety roasted red pepper sauce infused with garlic and basil. Topped with melty mozzarella and baked to golden, bubbling perfection, this dish delivers a delightful twist on traditional lasagna. Ideal for a cozy family dinner or an impressive dinner party centerpiece, these individually portioned rolls are as elegant as they are comforting. Serve with a sprinkle of Parmesan and fresh basil for an unforgettable meal that combines ease, flavor, and a gourmet touch.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 cups Ricotta cheese
- 10 ounces Spinach
- 2 cups Mozzarella cheese
- 1 cup Parmesan cheese
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves Garlic
- 12 ounces Roasted red peppers
- 0.5 cup Heavy cream
- 2 tablespoons Olive oil
- 1 teaspoon Dried basil
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions until al dente. Drain, rinse with cold water, and set aside on a flat surface.
In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the spinach until wilted. Let it cool slightly, then chop finely.
In a mixing bowl, combine ricotta cheese, chopped spinach, 1 cup of mozzarella cheese, Parmesan cheese, egg, salt, and black pepper. Mix until well combined.
Lay each lasagna noodle flat and spread 2-3 tablespoons of the ricotta mixture evenly over the surface. Roll each noodle tightly and place seam-side down in a greased 9x13-inch baking dish.
Prepare the roasted red pepper sauce by blending roasted red peppers, garlic, heavy cream, 1 tablespoon olive oil, and dried basil in a food processor or blender until smooth. Season with salt and pepper to taste.
Pour the roasted red pepper sauce evenly over the lasagna rolls in the baking dish.
Sprinkle the remaining 1 cup of mozzarella cheese over the top of the rolls.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden.
Serve the lasagna rolls hot, garnished with extra Parmesan and fresh basil if desired.
Nutrition Facts
Calories |
5098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.9 g | 277% | |
| Saturated Fat | 107.9 g | 540% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 877 mg | 292% | |
| Sodium | 5545 mg | 241% | |
| Total Carbohydrate | 568.7 g | 207% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 30.7 g | ||
| Protein | 243.3 g | 487% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 4898 mg | 377% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 4230 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
