Recipe - Lasagna Rolls With Egg Plant Sauce

8 Lasagna noodles
2 teaspoon Olive Oil
1 Eggplant (about 1 lb); cut
into 1/2" cubes
1 One half cup Fatfree oniongarlic
flavored pasta sauce
Three fourths teaspoon Red pepper flakes
1 cup Part skim ricotta cheese
One half cup Light Mozzarella Cheese;
shredded
One half cup Bottled roasted red pepper;
chopped
One fourth cup Fresh basil; finely chopped
2 tablespoon Parmesan; grated
1/8 teaspoon Ground black pepper

4 servings at $1.43 each. Prep: 15 minutes. Cook: 12 minutes. Bake: at
450F for 15 minutes.

1. Heat oven to 450F. 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, One fourth cup mozzarella, roasted red pepper, 2
tablespoons basil, 1 tablespoon Parmesan and black pepper in bowl.

4. Spread eggplant sauce over bottom of 9inchsquare 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 450F 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 MCRecipe Digest V1 #1005 by "M. Hicks" nitro_ii@email.msn.com
on Jan 12, 1998