Four Cheese Lasagna Rolls

• 12 lasagna noodles, no boil
• 15 ounces part-skim ricotta cheese
• 1 12 cups reduced-fat mozzarella cheese, shredded
• 34 cup monterey jack cheese, shredded
• 7 ounces roasted red peppers, drained and chopped
• 14 cup parmesan cheese, grated
• 14 cup fresh basil, finely chopped
• 12 teaspoon red pepper flakes
• 18 teaspoon black pepper
• 14 ounces pasta sauce

1. 1.
2. Heat oven to 450 degrees.
3. Soak lasagna noodles according to package directions.
4. Drain; pat dry.
5. 2.
6. Meanwhile, combine ricotta, 1 cup mozzarella, 1/2 cup Monterey Jack, roasted red peppers, 2 tablespoons Parmesan, 2 tablespoons basil, red pepper flakes and black pepper in a medium size bowl.
7. 3.
8. Spread half the pasta sauce over bottom of a 13x9 inch baking dish.
9. Spread 2 generous tablespoons cheese mixture along length of each noodle.
10. Roll up and place, seam side down, in dish.
11. 4.
12. Top rolls with remaining pasta sauce.
13. Sprinkle remaining 1/2 cup mozzarella, 1/4 cup Monterey Jack, and 2 tablespoons Parmesan over rolls.
14. Cover dish with aluminum foil.
15. 5.
16. Bake in heated 450 degrees oven 10 minutes.
17. Uncover, bake 5 minutes.
18. Sprinkle with remaining 2 tablespoons basil.

lasagna noodles, ricotta cheese, mozzarella cheese, cheese, red peppers, parmesan cheese, fresh basil, red pepper, black pepper, pasta sauce

Taken from www.food.com/recipe/four-cheese-lasagna-rolls-407978 (may not work)