Three-Cheese Lasagna Rolls

By Joelene

Ingredients

• 1/2 package(s) (16-ounce) curly lasagna noodles
• 2 can(s) (14 1/2 ounces each) stewed tomatoes
• 1 can(s) (8 ounces) tomato sauce
• 1 container(s) 15 ounces, part-skim ricotta cheese
• 1 1/2 cup(s) (6 ounces) part-skim mozzarella cheese, shredded
• 3 tablespoon(s) freshly grated Parmesan cheese
• 1/2 teaspoon(s) coarsely ground black pepper
• 1/4 cup(s) chopped fresh basil
• 2 teaspoon(s) olive oil
• 1 small onion, chopped
• 1 (4 ounces) small zucchini, diced
• 1 small tomato, diced
• 1 tablespoon(s) capers, drained and chopped

Preparation

Step 1

Prepare lasagna noodles as label directs. Drain and rinse with cold running water. Return noodles to saucepot with cold water to cover.
Meanwhile, in 3-quart glass or ceramic baking dish, combine stewed tomatoes and tomato sauce, break up tomatoes with back of spoon. Prepare filling: In large bowl, mix all cheeses, pepper, and 3 tablespoons chopped basil.
Preheat oven to 375 degrees F. Drain lasagna noodles on clean kitchen towels. Spread rounded 1/4 cup filling on each lasagna noodle and roll up jelly-roll fashion. Slice each rolled noodle crosswise in half.
Arrange lasagna rolls, cut side down, in sauce in baking dish, cover loosely with foil. Bake 35 to 40 minutes, until hot.
Meanwhile, prepare topping: In nonstick 10-inch skillet, heat oil over medium heat. Add onion, cook until tender and browned. Stir in zucchini, cook until tender.
Stir in diced tomato, capers, and remaining 1 tablespoon basil, heat through. To serve, place sauce and lasagna rolls on 6 plates, spoon topping over lasagna rolls.