Lasagna Rolls With Eggplant (aubergine) Sauce

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.