Directions
Preheat oven to 350 degrees F. (If making Roasted Red Pepper Sauce, start with that first as oven needs to be at 400 degrees F. After peppers are roasted reduce heat to 350 degrees).
Heat olive oil in a medium skillet over medium heat. Add minced garlic, cook for 1 to 2 minutes. Toss in kale and a pinch of salt and cook for 3 to 4 minutes until kale is cooked through and slightly wilted. Let cool slightly.
In a medium bowl combine ricotta cheese, egg, mozzarella cheese, Parmesan cheese, parsley flakes and a pinch of salt and pepper. Gently fold in spinach, kale and carrots.
To assemble vegetable rolls. Lay one lasagna noodle on a clean surface, add desired amount of mixture to one end of the noodle. Roll the noodle up with mixture. Continue to assemble each roll until all mixture is used.
Lay a thin layer of sauce on the bottom on 9x13 casserole pan. Place lasagna rolls in pan top with sauce. Bake for 30 minutes. Sprinkle with mozzarella cheese and bake for 10 additional minutes or until cheese is melted and bubbly.
Let sit for 5-10 minutes before serving.
Directions
Preheat oven to 400 degrees F.
Toss red peppers with a splash of olive oil and place skin side down on baking sheet. Bake for 15-20 minutes until skin is slightly charred.
Place roasted red peppers in food processor or blender and blend until pureed.
In a medium saucepan melt butter over medium heat. Add flour to melted butter and stir until melted is incorporated into flour. Slowly pour in milk and continue to stir until mixture is thick. Stir in mozzarella cheese until melted followed by red pepper puree. Stir until blended. Remove from heat.
Originally Submitted
4/5/2012
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