Lasagna Rolls with Egg Plant Sauce
| Yield: | 4 Servings |
| Categories: |
| 8 | Lasagna noodles | |
| 2 | ts | Olive Oil |
| 1 | Eggplant (about 1 lb); cut into 1/2" cubes | |
| 1 1/2 | c | Fat-free onion-garlic flavored pasta sauce |
| 3/4 | ts | Red pepper flakes |
| 1 | c | Part skim ricotta cheese |
| 1/2 | c | Light Mozzarella Cheese; shredded |
| 1/2 | c | Bottled roasted red pepper; chopped |
| 1/4 | c | Fresh basil; finely chopped |
| 2 | tb | Parmesan; grated |
| 1/8 | ts | Ground black pepper |
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