Lasagna Roll-Ups with Roasted Pepper-Tomato Sauce

Directions

• Step 1

  Preheat oven to 350 degrees F. Chop half of the red onion. Cut the remaining half into thin slivers. Lightly coat a medium nonstick skillet with cooking spray; heat the skillet over medium heat. Add the chopped onion and garlic; cook for 5 minutes or until the onion is tender, stirring occasionally. Transfer the onion mixture to a blender or food processor. Add undrained tomatoes, roasted peppers, tomato paste, and vinegar. Cover and blend or process until smooth. Set aside.

  Advertisement
• Step 2

  Cook lasagna noodles according to package directions. Drain; rinse with cold water. Drain again. Place the noodles in a single layer on a sheet of foil; set aside.

• Step 3

  Lightly coat a large nonstick skillet with cooking spray; heat over medium heat. Add the red onion slivers, the sausage, and bell pepper. Cook for 5 minutes or until the onion is tender, stirring occasionally. Add zucchini; cook 3 to 4 minutes more or until the zucchini is just softened, stirring occasionally.

• Step 4

  Combine egg whites, 1 cup of the mozzarella cheese, the ricotta cheese, and 2 tablespoons fresh basil (if using) or 2 teaspoons dried basil (if using) in a medium bowl.

• Step 5

  Lightly coat a 3-quart rectangular baking dish with cooking spray. Spread half of the reserved tomato sauce in the prepared dish; set aside. Spread a scant 1/4 cup of the cheese mixture on each lasagna noodle. Top with a scant 1/3 cup of the turkey mixture. Starting from a short end, roll up each noodle. Place the lasagna rolls, seam sides down, in the prepared baking dish. Spoon the remaining sauce over the lasagna rolls.

• Step 6

  Bake, covered with foil, about 30 minutes or until lasagna rolls are heated through. Uncover and sprinkle with remaining 1/3 cup mozzarella cheese. Bake, uncovered, 5 to 10 minutes more or until cheese melts. Let stand for 10 minutes before serving. Sprinkle each serving with some of the remaining fresh basil (if using).