Lasagna rolls with egg plant sauce

4 Servings

Ingredients

Quantity Ingredient
8 Lasagna noodles
2 teaspoons Olive Oil
1 Eggplant (about 1 lb); cut into 1/2\" cubes
1½ cup Fat-free onion-garlic flavored pasta sauce
¾ teaspoon Red pepper flakes
1 cup Part skim ricotta cheese
½ cup Light Mozzarella Cheese; shredded
½ cup Bottled roasted red pepper; chopped
¼ cup Fresh basil; finely chopped
2 tablespoons Parmesan; grated
⅛ teaspoon Ground black pepper

Directions

4 servings at $1.43 each. Prep: 15 minutes. Cook: 12 minutes. Bake: at 450-F for 15 minutes.

1. Heat oven to 450-F. Cook lasagna according to package directions. Drain; rinse with warm water.

2. meanwhile, heat oil in large nonstick skillet over medium heat. Add eggplant; partially cover and cook 6 to 8 minutes, until eggplant is just tender. Stir in pasta sauce and pepper flakes; heat through.

3. Meanwhile, combine ricotta, ¼ cup mozzarella, roasted red pepper, 2 tablespoons basil, 1 tablespoon Parmesan and black pepper in bowl.

4. Spread eggplant sauce over bottom of 9-inch-square baking dish. Spread generous 2 tablespoons cheese mixture down length of each noodle. Roll up; place, seam side down, in dish. Sprinkle remaining mozzarella and Parmesan over rolls.

5. Bake, covered, in 450-F oven for 10 minutes. Uncover; bake 5 minutes.

Sprinkle with remaining basil. Serve.

nutrient Value Per serving: 391 calories, 12 g fat (5 g saturated), 20 g protein, 52 g carbohydrate, 500 mg sodium, 29 mg cholesterol. Source: Family Circle ¾/97

Recipe by: Mangia! Italian Favorites Posted to MC-Recipe Digest V1 #1005 by "M. Hicks" <nitro_ii@...> on Jan 12, 1998

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