PASTA - Lasagne Rolls with Pepper Sauce [9pts]

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Lasagne Rolls with Pepper Sauce [9pts]

 

Recipe By :Oven Baked Vegetarian Dishes by Gabriele Redden

Serving Size : 8 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

.: For the Sauce :.

4 roasted red bell peppers -- peel, core, dice

1 onion -- peel, mince

2 garlic cloves -- peel, mince

2 teaspoons olive oil -- see notes

2 teaspoons dried thyme

4 tomatoes -- diced pulp

(peel tomatoes, remove seeds; dice)

1 tablespoon white wine vinegar

1 1/4 cups defatted low-sodium vegetable broth

salt and pepper

.: For the lasagne rolls :.

8 lasagna noodles

salt

3 1/2 ounces button mushrooms

2 teaspoons olive oil -- see notes

2 tablespoons pine nuts

1/2 bunch fresh sage

14 ounces ricotta cheese, part skim milk

1 egg

salt and pepper

2 tablespoons grated fresh parmesan cheese

oil for the baking pan

 

1. Prepare sauce ingredients as listed. Heat oil in large saucepan or skillet.

Saute the onion and garlic in it along with the thyme. Add tomatoes to the onion

mixture with the vinegar and vegetable stock. Add the peppers and puree all with

a hand blender. Simmer the sauce until somewhat reduced and season with salt and

pepper.

 

2. Meanwhile, boil the lasagne in plenty of salted water until tender (10

minutes). Drain and spread the noodles on a dish towel. Preheat the oven to

350F. Oil a wide baking dish.

 

3. Meanwhile, trim the mushrooms, wipe them off thoroughly and dice them fine.

Heat the oil in a skillet, and cook the mushrooms over medium heat for about 5

minutes, until the liquid is cooked away. Let cool.

 

4. Roast or toast the pine nuts in a dry nonstick skillet. Wash the sage, shake

dry; chop the leaves. Mix the ricotta with the mushrooms, pine nuts, sage and

egg. Season with salt and pepper.

 

5. Spread some pepper sauce on the bottom of the baking dish. Place a spoonful

of ricotta mixture on the center of each lasagne noodle. Roll up the lasagne and

place in the dish. seam side down. Pour the remaining sauce over the rolls.

Sprinkle with Parmesan and cover with aluminum foil.

 

6. Bake at 350F (320F Convection) for about 20 minutes.

 

Each roll with sauce: 458 Calories; 10g Fat (19.7% calories from fat); 19g

Protein; 73g Carbohydrate; 3g Dietary Fiber; 9pts

 

-TIPS- Pasta sheets work well in this dish.

 

-VARIATIONS- * Replace tomatoes with other vegetables: grated banana squash,

sweet potato, carrots or parsnips. * Omit vinegar and add a pinch of orange

zest. -KP-

 

 

 

Description:

" peppers and tomato; mushrooms, pine nuts, ricotta "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 458 Calories; 10g Fat (19.7% calories

from fat); 19g Protein; 73g Carbohydrate; 3g Dietary Fiber; 40mg Cholesterol;

262mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat;

0 Other Carbohydrates.

 

NOTES : A hit with children; for company. Recipe was modified for a reduced fat

diet; the original recipe suggested three times the amount of oil listed here.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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