| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <nitro_ii@email.msn.com> on Jan 12, 1998
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