Three Cheese and Roasted Corn Lasagna Rolls with Roasted Red Pepper Sauce

Tried a new magazine recently - Clean Eating. This recipe is from the August/September 2011 mag, page 45. I tried to find the link but couldn't. The cheese and corn add a nice sweet balance to the spicy red pepper sauce. The original recipe calls for stuffed shells. I couldn't find large whole wheat shells (or even large regular ones for that matter), so I used whole wheat lasagna noodles to make rolls instead.

Three Cheese and Roasted Corn Lasagna Rolls with Roasted Red Pepper Sauce

Sauce:

3 Cups chopped tomatoes (Pomi is recommended by the magazine)
2 Red bell peppers
1/2 tsp dried rosemary
1/2 tsp dried organo
1/4 tsp red pepper flakes
Fresh ground black pepper
1/2 cup whole parsley sprigs, roughly chopped

Lasagna Rolls:

4 Ears of sweet corn
Oliv oil cooking spray
10 Whole-grain lasagna noodles (or large shells)
1 1/2 cups low fat ricotta cheese
3 oz. goat cheese
2 tbsp chopped fresh mint
2 tbsp chopped fresh chives
1 large egg
Fresh ground pepper
3 oz part-skim mozzarella cheese, grated

1. Spray red peppers with cooking spray and place under broiler, rotating, until blackened. Place in plastic bag for 5-10 minutes until cool. Remove skins, membranes and seeds. Roughly chop.

2. In a medium saucepan, combine tomatoes, roasted peppers, rosemary, oregano, red pepper flakes, and black pepper. Bring to a low boil then simmer for 15 minutes. Transfer to food processor, add parsley and puree.

3. Prepare shells as box instructs. Preheat broiler. Mist corn with cooking spray and place under broiler until light golden brown on all sides, turning as needed. Remove from oven and let sit until cool enough to handle. Carefully cut off kernels and set aside.

4. Preheat oven to 350 degrees. Combine ricotta, goat cheese, mint, parsley, egg and half of corn. Season with black pepper.

5. Spread 1 cup of sauce on the bottom of a 9x13 in baking dish. Top noodles with cheese and corn mixture and roll, place rolled side down. Cover with remaining sauce, corn, and mozzarella cheese. Bake uncovered for 30 minutes and let sit for ten minutes before serving.