Title: Lasagna Rolls with Eggplant Sauce
Categories: Pasta Main
Yield: 4 Servings

8		Lasagna noodles
2	ts	Olive oil
1		Eggplant, cut into 1/2" cubes
1 1/2	c	Fat-free onion-&-garlic flavored pasta sauce
1/4	ts	Red-pepper flakes
1	c	Part-skim ricotta cheese
1/2	c	Shredded light mozzarella cheese
1/2	c	Bottled roasted red pepper
1/4	c	Finely chopped fresh basil
2	tb	Grated Parmesan cheese
1/8	ts	Ground black pepper

Heat oven to 450øF. Cook lasagna according to package instructions. Drain and rinse with warm water.

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.

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

Spread eggplant sauce over bottom of 9"-square baking dish. Spread generous 2 tb cheese mixture down length of each noodle. Roll up. Place seam-side down in dish. Sprinkle remaining mozzarella and Parmesan over rolls.

Bake, covered, for 10 minutes. Uncover and bake for 5 minutes. sprinkle with remaining basil and serve.

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