Lasagna Rolls With Eggplant (Aubergine) Sauce

Name: Lasagna Rolls With Eggplant (Aubergine) Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 lasagna noodles; 2 teaspoons olive oil; 1 (1 lb) eggplant, cut into 1/2-inch cubes (about 1 pound); 1 ½ cups garlic and onion pasta sauce; ¼ teaspoon red pepper flakes; 1 cup part-skim ricotta cheese; ½ cup shredded light mozzarella cheese; ½ cup chopped bottled roasted red pepper; ¼ cup finely chopped fresh basil; 2 tablespoons grated parmesan cheese; ⅛ teaspoon ground black pepper

Servings: persons

8 lasagna noodles
2 teaspoons olive oil
1 (1 lb) eggplant, cut into 1/2-inch cubes (about 1 pound)
1 ½ cups garlic and onion pasta sauce
¼ teaspoon red pepper flakes
1 cup part-skim ricotta cheese
½ cup shredded light mozzarella cheese
½ cup chopped bottled roasted red pepper
¼ cup finely chopped fresh basil
2 tablespoons grated parmesan cheese
⅛ teaspoon ground black pepper

1
Heat oven to 450 degrees.
2
Cook lasagna according to package directions.
3
Drain; rinse with warm water.
4
Meanwhile, heat oil in large skillet over medium heat.
5
Add eggplant; partially cover and cook 6 to 8 minutes until eggplant is just tender.
6
Stir in pasta sauce and pepper flakes; heat through.
7
Meanwhile, in a bowl combine ricotta, 1/4 cup mozzarella, roasted red pepper, 2 tablespoons basil, 1 tablespoon Parmesan and black pepper.
8
Spread eggplant sauce over the bottom of 9-inch square baking dish.
9
Spread generous 2 tablespoons cheese mixture down length of each noodle.
10
Roll up; place seam side down in dish.
11
Sprinkle remaining mozzarella and Parmesan over rolls.
12
Bake, covered, in 450 degree oven for 10 minutes.
13
Uncover and bake 5 minutes more.
14
Sprinkle with remaining basil and serve.

1093

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 lasagna noodles, 2 teaspoons olive oil, 1 (1 lb) eggplant, cut into 1/2-inch cubes (about 1 pound), 1 ½ cups garlic and onion pasta sauce, and more.

Yes, Lasagna Rolls With Eggplant (Aubergine) Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!