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Lasagna Rolls with Roasted Red Pepper Sauce

adapted from Cooking Light Complete Cookbook ^[1]

Dinner | Servings: 4
Prep time: 30 min | Cook time: 5 minutes | Total time: 35 min

Ingredients

• 8 uncooked lasagna noodles
• 4 tsp. olive oil
• 1/3 cup finely chopped onion
• 1 (8 oz.) package sliced mushrooms (I left these out)
• 1 (6 oz.) package fresh baby spinach
• 3 garlic cloves, minced
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup part-skim ricotta cheese
• 4 tbsp. fresh basil, minced
• 1/2 tsp. salt
• 1/4 tsp. crushed red pepper

Roasted Red Pepper Sauce

• 1 tbsp. red wine vinegar
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 garlic cloves, minced
• 1 (14.5 oz.) can diced tomatoes, undrained
• 1 (7 oz.) bottle roasted red bell peppers, undrained
• 1/8 tsp. crushed red pepper

Process

1. Cook lasagna noodles according to package directions. Drain and gently rinse with cold water.
2. While the noodles are cooking, prepare the sauce. Put all ingredients for the sauce in a blender and process until smooth. Set aside.
3. Heat olive oil in a large skillet over medium-high heat. Saute onion, mushrooms, spinach and garlic for 5 minutes.
4. Remove from heat and stir in cheeses, 2 tbsp. basil, salt and crushed red pepper.
5. Place the cooked noodles on a flat surface and spread 1/4 cup of the cheese mixture on top of each noodle. Roll up each noodle and place seam side down in a shallow 2 quart microwave-safe dish. Pour 1/4 sauce over each roll.
6. Cover dish with plastic wrap and microwave for 5 minutes or until thoroughly heated. Sprinkle with remaining 2 tbsp. of basil.

Oven-Roasted Green Beans

adapted from Cooking Light Complete Cookbook ^[1]

Side Dish, Vegetable | Servings: 4
Prep time: 5 min | Cook time: 10 min | Total time: 15 min

Ingredients

• 1 lb. green beans, trimmed
• 2 tsp. olive oil
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 tsp. fresh lemon juice

Process

1. Preheat oven to 475 degrees (F). (Note: I think this is a bit too hot. I’ve been doing it it 450, but my oven might run hot.)
2. In a large bowl, combine beans, olive oil, salt and pepper and toss well to coat.
3. Arrange in a single layer on a baking sheet coated with cooking spray. Bake for 10-12 minutes or until tender, turning once.
4. Remove from oven, add lemon juice to beans and toss. (Note: I’ve made these 4-5 times already and have forgotten to add the lemon EVERY. SINGLE. TIME. I think when they come out of the oven my mind goes blank and all I can think is WANT TO EAT NOW. Anyway, these still taste absolutely wonderful without lemon if you don’t have any.)