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Lasagna Rolls With Spicy Roasted Red Pepper Sauce

Submitted by: | website: Mia Cucina

Lasagna Rolls with Spicy Roasted Red Pepper Sauce

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2012-07-24 Other
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If you like lasagna, try this spin on that Italian classic.

  • Servings: 4
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes

Ingredients:

Roasted Red Peppers:
5-6 Large Red Bell Peppers
Extra Virgin Olive Oil
Roasted Red Pepper Sauce:
1 Tbsp Extra Virgin Olive Oil
⅔ cup sliced Shallots
5-6 Roasted Red Pepper, homemade (see recipe below) or commericial
1 tsp Sugar
2 cups Chicken Broth
¼ tsp Red Pepper Flakes
Lasagna Filling:
4 tsp Extra Virgin Olive Oil
½ cup Finely Chopped Onion
8 oz Mushrooms, sliced
6 oz Fresh Baby Spinach
3 cloves Garlic, peeled and micro-planed
1 cup Shredded Mozzarella Cheese
1 cup Ricotta Cheese
¼ cup Freshly Grated Parmesano Reggiano Cheese
¼ cup Minced Fresh Basil, divided
Teaspoon Kosher or Sea Salt, to taste
Red Pepper Flakes, to taste
8 Lasagna Noodles, cooked al dente according to package directions

Directions:

Roasted Red Peppers:

Either position the top rack of the oven as close to the broiler element as possible and turn on the broiler, or heat a charcoal or gas grill, or turn on the stove top element. Coat each pepper with olive oil. If using the stove broiler method, place the coated peppers on the top rack and cook, turning as necessary, until the peppers are well charred on all sides. If using the grill method, place the coated peppers on the grill and cook, turning as necessary, until well charred on all sides. After the peppers are well charred on all side, remove to a paper bag, fold the top of the bag over several times to seal and set aside for several minutes to allow the peppers to sweat. If you are using the stove top method, skewer the coated peppers, one at a time, on a long shaft fork and cook over the gas stove top element, rotating as necessary, until well charred on all sides. As each pepper is finished charring, remove it from the fork and transfer to a paper bag and fold the top of the bag over several times to seal. Repeat this process until all the peppers have been charred and are in the paper bag, then set the bag aside for several minutes to allow the peppers to sweat. After the peppers have had several minutes to cool and sweat, remove them, one by one, from the bag. Remove and discard the charred skin, seeds and inner rib, then cut the roasted peppers into strips and arrange them on a serving platter. Pour marinate, or dressing of choice, over the peppers and set aside to marinate, serve as is, or use as required in recipe.

Roasted Red Pepper Sauce:

Saute shallots in the olive oil in a heavy medium saucepan over medium high heat until translucent, but not browned, about 5 minutes. Add the roasted red peppers, stir in the sugar and saute for about two minutes. Add the chicken broth and simmer five minutes. Allow the broth mixture to cool slightly to avoid an unpleasant blender incident. When the broth has cooled and working in batches, puree the broth, red pepper and shallots until a smooth, creamy sauce is formed. If the sauce is too thick, thin by adding additional warm broth. Correct seasoning with salt, black pepper and red pepper to taste.

Lasagna Filling:

In a large saute pan over medium high heat, heat oil and add the onion, mushrooms, spinach and garlic, then saute five minutes, or until onion and mushrooms are tender. Remove from heat, drain off any liquid and stir in the cheeses, 2 tablespoons of basil and teaspoon salt and crushed red pepper to taste.

Preheat the oven to 375 degrees F.

Constructing the Lasagna Rolls:

Place cooked and cooled noodles on a clean flat surface. Working with one noodle at a time, evenly spread about two healthy tablespoons of the cheese and spinach mixture over each noodle. Roll the noodle, jelly roll fashion, starting at the short side and repeat with the remaining noodles and filling. Place about 1/4 cup of the red pepper sauce in the bottom of a shallow baking dish, then place the rolls, seam side down, abutting each other on the sides and bottom. Pour about 1 cup of the sauce over the rolls. Sprinkle on additional shredded mozzarella and Parmesano Reggiano cheese then place the baking dish into the oven and bake until thoroughly heated and the cheeses begin to bubble and brown, about 40 minutes.

Service:

Serve immediately by plating 2 lasagna rolls on individual service plate, ladling some of the roasted red pepper sauce over the lasagna rolls and garnishing with the remaining basil accompanied by additional freshly grated Parmesano Reggiano cheese.

Helpful Tips:

Lightly spray a large cookie sheet with cooking spray and lay the cooked, drained noodles flat in a single layer on the cookie sheet. This will keep the noodles flat and not sticking to each other as you prepare the rolls.