Lasagna Rolls With Eggplant (Aubergine) Sauce |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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This is a surprisingly easy meal to make and serve. Ingredients:
8 lasagna noodles |
2 teaspoons olive oil |
1 (1 lb) eggplant, cut into 1/2-inch cubes (about 1 pound) |
1 1/2 cups garlic and onion 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 cheese |
1/8 teaspoon ground black pepper |
Directions:
1. Heat oven to 450 degrees.
2. Cook lasagna according to package directions. Drain; rinse with warm water.
3. Meanwhile, heat oil in large skillet over medium heat. Add eggplant; partially cover and cook 6 to 8 minutes until eggplant is just tender.
4. Stir in pasta sauce and pepper flakes; heat through.
5. Meanwhile, in a bowl combine ricotta, 1/4 cup mozzarella, roasted red pepper, 2 tablespoons basil, 1 tablespoon Parmesan and black pepper.
6. Spread eggplant sauce over the bottom of 9-inch square baking dish.
7. 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.
8. Bake, covered, in 450 degree oven for 10 minutes.
9. Uncover and bake 5 minutes more.
10. Sprinkle with remaining basil and serve.
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