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Mushroom & Arugula Lasagna Rolls with Roasted Pepper & Goat Cheese Sauce

Mushroom & Arugula Lasagna Rolls with Roasted Pepper & Goat Cheese Sauce: Simple & elegant; every vegetarian's dream that even meat lovers will enjoy.
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 -10
Calories 319kcal
Author Sandra

Ingredients

Sauce

  • 3 tablespoons butter
  • 2 red bell peppers
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 2 cloves garlic minced
  • 4 ounces goat cheese crumbled
  • salt to taste
  • 2/3 cup whole milk

Lasagna Roll-ups

  • 9 lasagna noodles cooked
  • 2 cups small Portobello mushrooms quartered (or 2 cups shredded chicken)
  • 5 ounces arugula
  • 2 tablespoons butter
  • 1/4 cup onion finely diced
  • 2 cloves garlic
  • salt and pepper to taste
  • 1/4 cup white wine optional
  • 15 oz. fat-free ricotta cheese
  • 1/4 cup Parmesan cheese grated

Instructions

Sauce

  • Turn oven broiler on high. Place peppers on rack. Check and turn the peppers every couple of minutes until all sides are browned. Remove from oven and stick in a glass bowl and cover. After 30 minutes, remove skin from peppers.
  • Cut in half and remove the stem and seeds, rinse off. Put into a food processor for 3-4 minutes until it is a smooth puree.
  • Melt the butter in a pan over medium heat and add garlic. Once the garlic is tender, add pepper puree and milk. Mix until smooth and well combined, then add goat cheese. Season with salt to taste.

Lasagna Roll-ups

  • Boil noodles until al dente.
  • Melt the butter in a pan over medium heat, add the onion, garlic, and mushrooms and cook until the mushrooms start to caramelize.
  • Add the wine and deglaze the pan.
  • Add the arugula and cook until tender.
  • Remove from pan and let it cool.
  • Mix together ricotta cheese and parmesan.
  • Lay the lasagna noodles out, spread a thin layer of the ricotta mixed with the parmesan onto each lasagna noodle, top with the mushroom and arugula mixture and a tablespoon of the roasted red pepper and goat cheese sauce.
  • Spread 1/2 cup of sauce around the bottom of a 9x9 inch baking dish, place the lasagna roll-ups in, top with remaining sauce (I always set some aside, so the people who like a lot of sauce can have it, and you don’t drown everyone else’s) sprinkle with mozzarella.
  • Bake in a preheated 350F oven until golden brown on top and bubbling on the sides, about 25-30 minutes

Nutrition

Calories: 319kcal | Carbohydrates: 34g | Protein: 14g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 240mg | Potassium: 373mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1860IU | Vitamin C: 80.8mg | Calcium: 209mg | Iron: 1.3mg