Saturday, April 14, 2012

Roasted Red Pepper Lasagna Roll-Ups [Tom]

We received this wonder gift, Roasted Red Pepper lasagna from Don and Silvia.
What to do? Okay, so we went for roll-ups staying with the red pepper theme.

Takes 2 hours from start to serving.

Here we go:

We made 8 Roll-Ups. This may serve 4 peeps - 2 each or serve 8 peeps 1 - each, if you serve something along side and or an appetizer.

June and I enjoyed 1 Roll-Up each accompanied by a side salad. That was enough. It is not a heavy dish, but very fullfilling.

Your shopping list includes:

~ Roasted Red Pepper Lasagna
~ 1 - 8 oz Container of Ricotta Cheese
~ 1 Egg
~ 4 oz of crumbled Feta Cheese
~ 1 - 8 oz package of shredded Mozzarella Cheese - Divid in half
~ 1 - 12 to 15 oz jar of Roasted Red Peppers diced - Divid in half
~ 1/2 cup of chopped fresh Spinach
~ 1/4 cup of diced Onion
~ 2 - Cloves of minced Garlic
~ 1 - 15 oz can of diced Tomatoes
~ 2 Tablespoons of Olive Oil
~ 1/4 teaspoon of Salt
~ 1/2 teaspoon of Pepper
~ 1/4 cup of Parmesian Cheese

Beat the egg in a large bowl. Add the chopped spinach, 4 oz mozzarella, parmesian cheese, 6 to 7 oz diced red peppers, ricotta, feta cheese, 1/8 teaspoon salt & 1/4 teaspoon pepper. Mix well. Cover and store in refrigerator.

Place a large pasta pot with water on the range to boil. Water should take 15 minutes to boiling.

Place the olive oil in a large sauce pan over medium heat. When the oil is hot, not burning add the onion and garlic. Sweat down for 2 minutes. add 6 to 7 oz of the diced red pepper and diced tomatoes. Add 1/8 teaspoon of salt and 1/4 teaspoon of pepper. Stirring ocassionally. Hold at a slow simmer. This sauce cooks in 20 to 30 minutes.

When the water boils add pasta. Cook to package directions.

Rince the pasta in cool water so pasta is cool enough to handle.

Coat the bottom of a 9" x 9" roasting dish with the sauce.

Preheat oven to 350 degrees.

Lay on pasta sheet on a flat surface. Spread a thin layer of the ricotta mixture over the sheet. Be careful not to use too much, you have 7 more to do. Start rolling form one end to the other. Place in roasting dish. Continue until all eight are complete. Spoon sauce over roll-ups and coat with remainder of mozzarella cheese. Cover with alumium foil. Bake for 30 minutes with foil and 15 minutes without foil.

Let rest for 5 minutes before serving.

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