This is a print preview of "Lasagna Rolls With Egg Plant Sauce" recipe.

Lasagna Rolls With Egg Plant Sauce Recipe
by Global Cookbook

Lasagna Rolls With Egg Plant Sauce
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  Servings: 4


  • 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


  1. 4 Servings at $1.43 each.
  2. Prep: 15 min. Cook: 12 min. Bake: at 450-F for 15 min.
  3. Heat oven to 450-F. Cook lasagna according to package directions. Drain; rinse with hot water.
  4. 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. Meanwhile, combine ricotta, 1/4 c. mozzarella, roasted red pepper, 2 Tbsp. basil, 1 Tbsp. Parmesan and black pepper in bowl.
  6. 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. Bake, covered, in 450-F oven for 10 min. Uncover; bake 5 min.
  8. Sprinkle with remaining basil. Serve.