Lasagna Rolls With Eggplant Sauce

Makes 4
Prep 15 m
Bake 15 m
Cook 12 m



  1. 1 of 5 Heat oven to 450 degrees F. Cook lasagna according to package directions. Drain; rinse with warm water.
  2. 2 of 5 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. 3 of 5 Meanwhile, combine ricotta, 1/4 cup mozzarella, roasted red pepper, 2 tablespoons basil, 1 tablespoon Parmesan and black pepper in bowl.
  4. 4 of 5 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. 5 of 5 Bake, covered, in 450 degree F oven for 10 minutes. Uncover; bake 5 minutes. Sprinkle with remaining basil. Serve. Makes 4 servings.
Nutrition Information for Lasagna Rolls With Eggplant Sauce
Servings Per Recipe: 4
Per Serving: 500 mg sodium, 6 g sat. fat, 29 mg chol., 20 g pro., 391 kcal cal., 12 g Fat, total, 52 g carb.