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  • Lasagna Rolls With Egg Plant Sauce

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    Lasagna Rolls With Egg Plant Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 x Lasagna noodles
    • 2 tsp Extra virgin olive oil
    • 1 x Eggplant (about 1 lb), cut into 1/2" cubes
    • 1 1/2 c. Fat-free onion-garlic flavored pasta sauce
    • 3/4 tsp Red pepper flakes
    • 1 c. Part skim ricotta cheese
    • 1/2 c. Light Mozzarella Cheese, shredded
    • 1/2 c. Bottled roasted red pepper, minced
    • 1/4 c. Fresh basil, finely minced
    • 2 Tbsp. Parmesan, grated
    • 1/8 tsp Grnd black pepper

    Directions

    1. 4 Servings at $1.43 each.
    2. Prep: 15 min. Cook: 12 min. Bake: at 450-F for 15 min.
    3. 1. Heat oven to 450-F. Cook lasagna according to package directions. Drain; rinse with hot water.
    4. 2. meanwhile, heat oil in large nonstick skillet over medium heat. Add in eggplant; partially cover and cook 6 to 8 min, till eggplant is just tender. Stir in pasta sauce and pepper flakes; heat through.
    5. 3. Meanwhile, combine ricotta, 1/4 c. mozzarella, roasted red pepper, 2 Tbsp. basil, 1 Tbsp. Parmesan and black pepper in bowl.
    6. 4. Spread eggplant sauce over bottom of 9-inch-square baking dish. Spread generous 2 Tbsp. cheese mix down length of each noodle. Roll up; place, seam side down, in dish. Sprinkle remaining mozzarella and Parmesan over rolls.
    7. 5. Bake, covered, in 450-F oven for 10 min. Uncover; bake 5 min.
    8. Sprinkle with remaining basil. Serve.

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