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The lasagna rolls and the sauce are cooked in the microwave!
Yield 8 lasagna rolls
8 uncooked lasagna noodles, cooked then rinsed under cold water
oil, as needed
1 small onion finely chopped
1 (8-ounce) package fresh sliced mushrooms
1 (6-ounce) package fresh baby spinach
3 garlic cloves, minced
2 cups shredded Kraft 4-Cheese Italiano blend cheese divided
1/2 cup ricotta cheese
1/4 cup minced fresh basil, divided
1/2 each seasoned salt and fresh ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon red wine vinegar
1/2 teaspoon each seasoned salt and freshly ground black pepper
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (7-ounce) bottle roasted red bell peppers, undrained
Heat oil in a large nonstick skillet over medium-high heat (use enough oil to lightly coat the bottom of the skillet) add onion, mushrooms, spinach, and 3 garlic cloves; sauté 5 minutes or until onion and mushrooms are tender.
Remove from heat and stir in 1 cup 4-cheese blend, ricotta, 2 tablespoons basil, 1/2 teaspoon seasoned salt, 1/2 teaspoon black pepper and cayenne.
For the sauce;,place vinegar and remaining ingredients in a blender; process until smooth.
Place cooked noodles on flat surface; spread about 1/4 cup cheese mixture over each noodle, then roll up noodles jelly-roll fashion starting with short side.
Place the rolls, seam sides down in a shallow 2-quart microwave-safe dish.
Pour 1/4 cup sauce over each roll and cover with heavy-duty plastic wrap; microwave on HIGH 5 minutes or until thoroughly heated.
Sprinkle with remaining 1 cup shredded Italiano 4-cheese blend (can use more cheese if desired) place back in microwave for about 1 minute to melt the cheese.
You will also find this recipe on Recipezazz.com