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