These vegetarian pasta rolls contain sauteed red peppers, spinach, garlic and mushrooms with ricotta cheese, covered in marinara and shredded mozzarella.
2 tbsp. olive oil
2 garlic cloves, minced
3⁄4 lb. fresh spinach
2 red bell peppers, roasted, peeled, and diced
2 lb. ricotta cheese
1 1⁄2 cups parmesan cheese
Salt and pepper to taste
12 fresh lasagna noodles
3 1⁄2 cups marinara sauce
1 cup sautéed mushrooms
1 cup shredded mozzarella
1. Sauté garlic and spinach in hot oil until spinach wilts. Add red pepper; sauté 1 min. longer. Transfer to bowl; cool. Stir in ricotta, 1 cup parmesan, salt, and pepper.
2. Spread 1⁄3 cup cheese filling on each lasagna noodle; roll up and reserve.
3. Combine marinara sauce and mushrooms. Per order, cover bottom of small baking dish with some sauce. Add 2 lasagna rolls; top with more sauce. Sprinkle with some remaining Parmesan and mozzarella; cover loosely with foil.
4. Bake in 350°F oven 30 min. Uncover and bake 10 min. longer, or until lightly browned.