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    You are in: Home / Recipes / Lasagna Rolls With Eggplant (Aubergine) Sauce Recipe
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    Lasagna Rolls With Eggplant (Aubergine) Sauce

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    Anonymity's Note:

    This is a surprisingly easy meal to make and serve.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 450 degrees.
    2. 2
      Cook lasagna according to package directions. Drain; rinse with warm water.
    3. 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. 4
      Stir in pasta sauce and pepper flakes; heat through.
    5. 5
      Meanwhile, in a bowl combine ricotta, 1/4 cup mozzarella, roasted red pepper, 2 tablespoons basil, 1 tablespoon Parmesan and black pepper.
    6. 6
      Spread eggplant sauce over the bottom of 9-inch square baking dish.
    7. 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. 8
      Bake, covered, in 450 degree oven for 10 minutes.
    9. 9
      Uncover and bake 5 minutes more.
    10. 10
      Sprinkle with remaining basil and serve.

    Ratings & Reviews:

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    Nutritional Facts for Lasagna Rolls With Eggplant (Aubergine) Sauce

    Serving Size: 1 (258 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 316.3
     
    Calories from Fat 79
    25%
    Total Fat 8.8 g
    13%
    Saturated Fat 3.9 g
    19%
    Cholesterol 21.2 mg
    7%
    Sodium 359.4 mg
    14%
    Total Carbohydrate 44.6 g
    14%
    Dietary Fiber 5.6 g
    22%
    Sugars 3.7 g
    14%
    Protein 15.2 g
    30%

    The following items or measurements are not included:

    garlic and onion pasta sauce

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