| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
|
4 |
Servings |
INGREDIENTS
| 8 |
|
Lasagna noodles |
| 2 |
t |
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 |
t |
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 |
T |
Parmesan, grated |
| 1/8 |
t |
Ground black pepper |
INSTRUCTIONS
servings at $1.43 each. Prep: 15 minutes. Cook: 12 minutes. Bake: at
450-F for 15 minutes. Heat oven to 450-F. Cook lasagna according to
package directions. Drain; rinse with warm water. 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. Meanwhile, combine
ricotta, 1/4 cup mozzarella, roasted red pepper, 2 tablespoons basil,
1 tablespoon Parmesan and black pepper in bowl. 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. 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
A Message from our Provider:
“Pro-Choice: Everyone should choose Eternal Life!”