Ingredients
2 Fresh Roasted RomaTomatos sliced
1 cup Basil Leaves, fresh -Whole and chopped
1/4 cupRoasted red pepper sauce
6 Lasagna Noodles semi cooked
1 cup Wilted spinach/ cheese mix* (see recipe)
3 cups Vegetarian or meat or chicken red sauce*(see recipe)
1 cup Cheese and yogurt bean sauce* (see recipe)
Preparation
Preheat oven to 220 degrees C Along a semi (80%) cooked lasagna noodle spread red pepper sauce,top with basil leaves. Then on top of of noodle sauce and basil alternate, again along the length of the noodle with thin slices of tomato and spinach/feta cheese mix. Add salt pepper, chopped basil oregano, and sweet chili and spices as desired Roll up the lasagna noodle and hold with a tooth pick Repeat 6 times Lay into a medium baking dish on top of a thin layer of red sauce (one of the open ends down) add more red sauce to cover roll-ups, leaving space between rolls. Cover with foil Cook for 30 minutes Remove from oven and add cheese topping and bake without foil for 15 more minutes or until cheese is bubbly
