Lasagna Rolls with Egg Plant Sauce

Lasagna Rolls with Egg Plant Sauce Ingredients

8 Lasagna noodles	1/2 c Light Mozzarella Cheese;
2 ts Olive Oil	1/2 c Bottled roasted red pepper;
1 Eggplant (about 1 lb); cut	1/4 c Fresh basil; finely chopped
1 1/2 c Fat-free onion-garlic	2 tb Parmesan; grated
3/4 ts Red pepper flakes	1/8 ts Ground black pepper
1 c Part skim ricotta cheese

Instructions for Lasagna Rolls with Egg Plant Sauce

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, 1/4 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 3/4/97 Recipe by: Mangia! Italian Favorites Posted to MC-Recipe Digest V1 #1005 by "M. Hicks" on Jan 12, 1998

Main Ingredient: EggsCuisine: Italian

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Ingredient Insight - look inside this recipe

Basil	Eggplant	Mozzarella	Olive Oil
Onion	Parmesan	Red Pepper Flakes	Ricotta

Italian Eggs

for flavor and categorization

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