Esta es una exhibición prevé de cómo se va ver la receta de 'Lasagna Rolls With Egg Plant Sauce' imprimido.

Receta Lasagna Rolls With Egg Plant Sauce
by Global Cookbook

Lasagna Rolls With Egg Plant Sauce
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 8 x Lasagna noodles
  • 2 tsp Extra virgin olive oil
  • 1 x Eggplant (about 1 lb), cut into 1/2" cubes
  • 1 1/2 c. Fat-free onion-garlic flavored pasta sauce
  • 3/4 tsp Red pepper flakes
  • 1 c. Part skim ricotta cheese
  • 1/2 c. Light Mozzarella Cheese, shredded
  • 1/2 c. Bottled roasted red pepper, minced
  • 1/4 c. Fresh basil, finely minced
  • 2 Tbsp. Parmesan, grated
  • 1/8 tsp Grnd black pepper

Direcciones

  1. 4 Servings at $1.43 each.
  2. Prep: 15 min. Cook: 12 min. Bake: at 450-F for 15 min.
  3. Heat oven to 450-F. Cook lasagna according to package directions. Drain; rinse with hot water.
  4. meanwhile, heat oil in large nonstick skillet over medium heat. Add in eggplant; partially cover and cook 6 to 8 min, till eggplant is just tender. Stir in pasta sauce and pepper flakes; heat through.
  5. Meanwhile, combine ricotta, 1/4 c. mozzarella, roasted red pepper, 2 Tbsp. basil, 1 Tbsp. Parmesan and black pepper in bowl.
  6. Spread eggplant sauce over bottom of 9-inch-square baking dish. Spread generous 2 Tbsp. cheese mix down length of each noodle. Roll up; place, seam side down, in dish. Sprinkle remaining mozzarella and Parmesan over rolls.
  7. Bake, covered, in 450-F oven for 10 min. Uncover; bake 5 min.
  8. Sprinkle with remaining basil. Serve.