Title: Lasagna Rolls with Egg Plant Sauce
Categories: None
Yield: 4 Servings

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

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