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

Time 50m

Yield 8 servings

Number Of Ingredients 8

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