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Ingredients

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Directions

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  • Heat oven to 450 degrees F. Cook lasagna according to package directions. Drain; rinse with warm water.

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  • 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.

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  • Meanwhile, combine ricotta, 1/4 cup mozzarella, roasted red pepper, 2 tablespoons basil, 1 tablespoon Parmesan and black pepper in bowl.

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  • 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.

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  • Bake, covered, in 450 degree F oven for 10 minutes. Uncover; bake 5 minutes. Sprinkle with remaining basil. Serve. Makes 4 servings.

Nutrition Facts

391 calories; 12 g total fat; 6 g saturated fat; 29 mg cholesterol; 500 mg sodium. 52 g carbohydrates; 20 g protein;

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