Name: Festive Lasagna Roll-Ups with Salsa Rosa Sauce
Prep time: 30 min
Cook time: 1 h
Ingredients: 16 Dreamfields Lasagna noodles, uncooked; 4 cup prepared marinara sauce (32 ounces); 1 cup prepared refrigerated light Alfredo sauce (10 ounces); 2 tablespoon olive oil; 1 tablespoon garlic, minced; 1 tablespoon red onion, finely chopped; 1 1/2 cup mushrooms, thinly sliced; 9 ounce fresh spinach leaves, chopped; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh basil, chopped; 1/3 cup dry red wine or chicken broth; Salt and black pepper; 15 ounce part-skim ricotta cheese; 1 cup part-skim mozzarella cheese, finely shredded; 1/2 cup Parmesan cheese, grated; Fresh basil leaves, cut into thin strips (optional)

Festive Lasagna Roll-Ups with Salsa Rosa Sauce

By: Dreamfields Pasta

For a fun-filled dish that everyone will love, try out this recipe for Festive Lasagna Roll-Ups with Salsa Rosa Sauce from Dreamfields Pasta. This may be one of the best healthy pasta recipes for dinnertime.

Notes

Recipe courtesy of Dreamfields^® Pasta.

For more information go to www.dreamfieldsfoods.com.

Preparation Time30 min

Chilling Time10 min

Cooking Time1 hr

Ingredients

16 Dreamfields Lasagna noodles, uncooked
4 cups prepared marinara sauce (32 ounces)
1 cup prepared refrigerated light Alfredo sauce (10 ounces)
2 tablespoons olive oil
1 tablespoon garlic, minced
1 tablespoon red onion, finely chopped
1 1/2 cup mushrooms, thinly sliced
9 ounces fresh spinach leaves, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1/3 cup dry red wine or chicken broth
Salt and black pepper
15 ounces part-skim ricotta cheese
1 cup part-skim mozzarella cheese, finely shredded
1/2 cup Parmesan cheese, grated
Fresh basil leaves, cut into thin strips (optional)

Instructions

Cook pasta according to package directions; drain. Rinse with cold water; drain again. Set aside.
In medium bowl, stir together marinara and Alfredo sauces until uniform in color. Set aside.
Heat olive oil in large nonstick pan over medium-high heat until hot. Add garlic and onion; cook 1 minute until soft. Add mushrooms, spinach, herbs and wine. Season with salt and pepper, as desired. Cook 5 minutes, stirring frequently. Remove from heat.
Spray 9 x 13 x 2-inch and 9 x 9-inch baking dishes with nonstick cooking spray. Spread 1 cup of sauce in bottom of 9 x 13-inch dish and 1/2 cup in 9 x 9-inch dish.
Lay noodles on cutting board or counter top; pat dry. Spread 1 tablespoon of ricotta cheese evenly over each noodle. Next, spread 1-1/2 tablespoons of sauce, then 1-1/2 tablespoons of spinach mixture uniformly over each lasagna noodle. Roll lasagna noodle gently but firmly. Place lasagna rolls in baking dishes seam-side down (10 lasagna rolls will fit in 9 x 13 dish and 6 in 9 x 9 dish). Pour 3/4 cup sauce over the top of 9 x 13 dish and 1/2 cup over 9 x 9 dish. Top with mozzarella and Parmesan cheeses. Cover with foil. Bake in preheated 375 degree F oven 45 minutes. Remove foil; continue baking 10 minutes, until browned and bubbly. Remove from oven; let stand 10 minutes before serving.
Garnish with additional fresh basil, if desired.