(Just so you know, "roasted red pepper" doesn't mean it is spicy. It just means that you'll be taking red bell peppers and roasting them in the oven to make the delicious sauce. I think everyone in your family will love the flavor.)
What you'll need:
-9x13 casserole dish
-3 medium red bell peppers
-4 TBSP olive oil (divided)
-pepper (measured in "heavy shakes")
-2 heaping TBSP minced garlic
-1/2 stick of butter
-2 cups of heavy whipping cream
-2 TBSP garlic salt
-2 cups parmesan cheese, divided
-1 package of frozen spinach, thawed & drained
-3 1/2 cups mozzarella cheese, divided
-1 (24 oz) cottage cheese
-1 package of lasagna noodles, cooked
-few shakes of oregano
Roasting the Peppers:
Preheat the oven to 400 degrees.
Cut the red peppers into large chunky slices, removing all seeds and stems. Spread the peppers evenly onto a greased cookie sheet. Brush with 2 TBSP of oil (If you use a little more than that, it's ok. Just evenly coat them.) Then sprinkle a few shakes of pepper over the tray of peppers.
Bake for 30 minutes or until the peppers get wilted and juicy. While the peppers are roasting, make the stuffing.
Mixing the "stuffing":
In a large bowl, combine drained spinach, 1 cup of parmesan, 1 cup of mozzarella, 1 TBSP of garlic salt, 2 heavy shakes of pepper, cottage cheese, and egg. Stir until combined and set aside. Now start on the sauce.
Making the sauce:
Add butter and minced garlic and saute for a few minutes until the butter is melted and bubbling. Add the heavy whipping cream, 1 TBSP garlic salt, and 3 heavy shakes of pepper.
Stir constantly for about 2 minutes. Then add in 1 cup of parmesan cheese. Stir until melted, then let the sauce thicken. Stir occasionally as it thickens into a creamy consistency, approximately 5-10 minutes.
Once the sauce is creamy, scoop out 2 cups and place them into a blender. Also put all the roasted red peppers into the blender (scraping all the drippings from the baking sheet into the blender, too). Blend until completely pureed.
Add the mixture back into the saucepan and stir until combined. Turn the sauce down to low and let it simmer, stirring occasionally while you assemble the lasagna rolls.
Assembling the lasagna rolls:
Spray a 9x13 casserole dish with cooking spray.
Lay the cooked lasagna noodles flat and scoop a thin layer of "stuffing" onto the entire length of each noodle. Start at one end and gently roll the noodle, carefully keeping as much of the "stuffing" inside. This will be a little sloppy but once it's rolled, place each one snugly beside the others in the casserole dish (with the loose end at the bottom of the roll to secure it). The rolls should take up the entire casserole dish and fit pretty tightly.
The finishing touch:
After the entire casserole dish is filled with the rolls, pour the sauce over the top. It'll be thick but it should starts to seep down in between the rolls. That's what you want. Then cover the entire top with remaining mozzarella and shake oregano over the top. Cover baking dish with foil. Now it's time bake!
Oven times may vary, but on average: Bake for about 20-25 mins. Then remove the foil and bake another 10-15 mins until the edges are browned and cheese is melted and bubbly.
Remove from the oven and let it rest for 5 mins. Then serve and enjoy! Each lasagna roll is perfectly portioned out already for easy serving.
This recipe is vegetarian and delicious!
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