Garden Fresh.

12 Feb

Next recipe on deck: homemade spinach lasagna roll-ups with tomato and red-pepper sauce. Healthy, fresh, and yummy!

Sauce: Throw all of the following into a blender. And blend it.
1 red bell pepper, seeded and chopped
2 cans diced tomatoes
1-2 cloves garlic
1-2 tablespoons onion powder
1 tablespoon basil
1 tablespoon oregano
1-2 tablespoons red pepper flakes
salt to taste

Rest of the Ingredients:
3 cups chopped fresh spinach
15 oz tub low fat ricotta cheese
1 pack of shredded italian cheese (parmesan, mozerrella, asiago, and romano are a common blend)
1 box lasagna noodles.

Instructions:
1. Blend sauce and set aside. Leave in blender so it is easier to poor. You may refrigerate if you like.
2. Boil water and cook lasagna noodles. When al dente, drain and place noodles in bowl or pan of cool water.
3. In a bowl, combine ricotta, chopped spinach, and about half the shredded italian cheese
4. Spread spinach-cheese mixture on cooked noodles and role up from one end. Place the roll-ups in a 13×9 glass baking dish
6. When you have used up all of the spinach mixture, pour sauce over pan of lasagna roll-ups.
7. Top with remaining shredded cheese and cover pan with aluminum foil
8. Bake at 350 degrees for 30-40 minutes, or until sauce is bubbling and cheese is melted.

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