Lasagne Roll Ups

Photo: flickr user miikkahoo

Ingredients

4 lrg Garlic cloves minced

2 cups Finely-chopped onion

1 pch Dried hot red pepper flakes

1 teaspoon Dried thyme crumbled

2 tablespoons Olive oil

4 cups Thinly-sliced red bell peppers

1 1/2 cups Chicken broth

2 tablespoons Unsalted butter

1/4 cup Finely-chopped fresh basil leaves

Fresh lemon juice to taste

Salt to taste

Freshly-ground black pepper to taste

12 Dry lasagne pasta sheets - (7" by 3 1/2" ea)

1/2 cup Parmesan cheese

1 cup grated Mozzarella cheese

1 1/2 cups Ricotta cheese

Freshly-grated nutmeg

2 ounces pkt Frozen chopped spinach - (10 ea) thawed, drained

Preparation

In a skillet cook the garlic, onion, red pepper flakes, thyme, and salt and pepper to taste in the oil over moderately-low heat, stirring, until the onion is softened. Reserve 3 tablespoons of the onion mixture in a bowl. To the onions in the skillet, add the bell peppers and the broth, and simmer the mixture, covered, for 10 minutes, or until the peppers are very soft. In a blender puree the mixture until it is smooth, return it to the skillet, and swirl in the butter. Stir in the basil, lemon juice, and

Cook the lasagne noodles according to package directions, rinse with cold water and drain.

Preheat the oven to 375 degrees. In a bowl with the reserved cooked onions, combine 1/4 cup Parmesan cheese, Mozzarella, ricotta, freshly grated nutmeg to taste, spinach and salt and pepper. Mix well.

Spoon 1 cup of sauce into an ungreased 9- by 9- by 2-inch baking pan. Spread 3 tablespoons of filling on each noodle, roll up as for a jelly roll, and place seam-side down in the pan. Repeat until all the noodle are used. Top with remaining sauce, cover with foil and bake for 25 minutes. Uncover, sprinkle with remaining Parmesan cheese and bake uncovered, until golden, about 5 more minutes.

This recipe yields 6 servings.