Ingredients: |
Ingredients: For sauce:
2 large red bell peppers
2 tbsp. minced garlic
¼ c. fresh basil
3 tbsp. extra virgin olive oil
2 c. half-and-half
¼ c. grated romano cheese
4 tbsp. butter
salt and pepper to taste
Other ingredients:
12 uncooked lasagna noodles
2 c. ricotta or creamed cottage cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
¼ c. grated parmesan cheese
1 tsp. salt
¼ tsp. pepper
2 cloves garlic, crushed
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Directions: |
Directions:Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes. Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces. In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix. Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes. Pour sauce into an ungreased pan, 13 x 9 x 2 inches.
Cook noodles as directed on package; drain. Mix remaining ingredients. Spread 3 tbsp. of the cheese mixture to the edges of 1 noodle. Roll up; cut rolls into halves. Repeat with remaining noodles. Place rolls, cut side down, in pepper sauce. Cover and bake in 350º oven until hot and bubbly, about 30 minutes. |
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