ASPARAGUS LASAGNA ROLL-UPS

Asparagus Lasagna Roll-Ups image

Add some veggies to your lasagna and try our Asparagus Lasagna Roll-Ups. Take a fun approach to your classic lasagna and try asparagus lasagna instead. You might even get the kids to eat veggies!

Provided by My Food and Family

Categories Lasagna Recipes

Time 50m

Yield 8 servings

Number Of Ingredients 8

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Ingredients

8 lasagna noodles, uncooked
1 lb. fresh asparagus spears (1/2-inch diameter), trimmed, cut into 2-inch lengths
2 cups halved cherry tomatoes
1 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 cup plus 2 Tbsp. loosely packed chopped fresh basil, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 container (15 oz.) BREAKSTONE'S Ricotta Cheese
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Steps:

Heat oven to 375°F.
Cook lasagna noodles in Dutch oven as directed on package, omitting salt and adding asparagus to the boiling water for the last 2 min.; drain.
Meanwhile, process tomatoes, dressing, 1 cup basil and 1/4 cup Parmesan in food processor 30 sec. or until smooth and well blended. Spread 1/2 cup tomato mixture onto bottom of 13x9-inch baking dish.
Mix ricotta, 1 cup mozzarella and remaining Parmesan until blended; spread onto noodles. Top with asparagus; roll up tightly. Place, seam sides down, in prepared baking dish. Top with remaining tomato mixture; cover.
Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted. Remove from oven. Let stand 5 min. before sprinkling with remaining basil.

Nutrition Facts : Calories 590, Fat 27 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 60 mg, Sodium 830 mg, Carbohydrate 53 g, Fiber 6 g, Sugar 7 g, Protein 32 g