4 servings at $1.43 each. Prep: 15 minutes. Cook: 12 minutes. Bake: at 450-F for 15 minutes.

1. Heat oven to 450-F. Cook lasagna according to package directions. Drain; rinse with warm water.

2. meanwhile, heat oil in large nonstick skillet over medium heat. Add eggplant; partially cover and cook 6 to 8 minutes, until eggplant is just tender. Stir in pasta sauce and pepper flakes; heat through.

3. Meanwhile, combine ricotta, 1/4 cup mozzarella, roasted red pepper, 2 tablespoons basil, 1 tablespoon Parmesan and black pepper in bowl.

4. Spread eggplant sauce over bottom of 9-inch-square baking dish. 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.

5. Bake, covered, in 450-F oven for 10 minutes. Uncover; bake 5 minutes. Sprinkle with remaining basil. Serve.

nutrient Value Per serving: 391 calories, 12 g fat (5 g saturated), 20 g protein, 52 g carbohydrate, 500 mg sodium, 29 mg cholesterol. Source: Family Circle 3/4/97