Lasagna Rolls With Eggplant Sauce

Lasagna Rolls With Eggplant Sauce
Servings: 4 Prep 15 mins Bake 450°F 15 mins Cook 12 mins


  • 8 lasagna noodles
  • 2 teaspoons olive oil
  • 1 eggplant (about 1 pound), cut into 1/2-inch cubes
  • 1 cup fat-free onion-and-garlic-flavored pasta sauce
  • 1/4 teaspoon red-pepper flakes
  • 1 cup part-skim ricotta cheese
  • 1/2 cup shredded light mozzarella cheese
  • 1/2 cup chopped bottled roasted red pepper
  • 1/4 cup finely chopped fresh basil
  • 2 tablespoons grated Parmesan
  • 1/8 teaspoon ground black pepper

Make It

1. Heat oven to 450 degrees 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 degree F oven for 10 minutes. Uncover; bake 5 minutes. Sprinkle with remaining basil. Serve. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 391, Fat, total (g): 12, chol. (mg): 29, sat. fat (g): 6, carb. (g): 52, pro. (g): 20, sodium (mg): 500, Percent Daily Values are based on a 2,000 calorie diet.