| 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
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”