Roasted Red Pepper Puttanesca Lasagna Rolls
INGREDIENTS
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2 tablespoons extra virgin olive oil
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1 red bell pepper, chopped
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Roll Filling:
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1 onion, chopped
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2 small zucchini, chopped
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4 cloves garlic, minced
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1/2 cup coarsely chopped kalamata olives
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1/4 cup drained capers
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15 ounces ricotta cheese
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2/3 cup of Parmesan cheese, grated
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1 egg
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Roll Sauce:
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28 ounces crushed tomatoes
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11.4 ounces Robert Rothschild Farm Roasted Red Pepper and Onion Sauce
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1/4 teaspoon salt
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1/2 teaspoon pepper
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Rolls:
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12 lasagna noodles, cooked to al dente and drained
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2 cups shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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