Single serving lasagna rolls are filled with vegetables, olives, capers and cheese before being bathed in our Roasted Red Pepper & Onion Sauce and blanketed by two additional layers of cheese and emerge from the oven a pan of melty, bubbly goodness.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves: 12 lasagna rolls
2 Tbsp. Extra virgin olive oil
1 Red bell pepper, chopped
1 Onion, chopped
2 small Zucchini, chopped
4 cloves Garlic, minced
1/2 cup Kalamata olives, coarsely chopped
1/4 cup Capers, drained
15 oz. Ricotta cheese
2/3 cup Parmesan cheese, grated
28 oz. Crushed tomatoes
1 cup Robert Rothschild Farm Roasted Red Pepper and Onion Sauce
1/4 tsp. Salt
1/2 tsp. Pepper
12 Lasagna noodles, cooked to al dente and drained
2 cups Mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
In a large saucepan, add oil and heat over medium heat. Add pepper and onion and sauté for two minutes or until beginning to soften. Add zucchini and garlic and cook an additional two minutes. Remove pepper mixture to medium bowl and refrigerate for 10 minutes to cool. Add olives, capers, cheeses and egg to bowl and stir until combined. Set aside. In a medium bowl, stir together tomatoes, Roasted Red Pepper and Onion Sauce, salt and pepper. Set aside.
Preheat oven to 375 degrees. Grease a 9x13 pan and add 1 cup of sauce to pan to cover the bottom. On sheet pans or clean counter top, arrange cooked lasagna noodles to form an assembly line. Put roll filling in large sized plastic storage bag and snip a hole in one corner to make a pastry bag. Insure that hole is large enough to allow diced vegetables to exit bag easily. Pipe the filling mixture down the center of each lasagna noodle. Roll noodles from one end to another over filling and place in three rows of four in pan. Cover rolls with remaining sauce and then sprinkle with both cheeses. Bake for 30 - 40 minutes or until sauce is bubbling. Allow to sit 10 minutes before serving.
Recipe created by Melanie Bauer, at melaniemakes.com.