Asparagus Lasagna Roll-Ups Recipe

Name: Asparagus Lasagna Roll-Ups
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings, 1/8 recipe each
Ingredients: 8 lasagna noodles, uncooked; 1 lb. (450 g) fresh asparagus spears, trimmed, cut into 2-inch lengths; 2 cups halved cherry tomatoes; 1 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing; 1 cup plus 2 Tbsp. loosely packed chopped fresh basil, divided; 1/2 cup Kraft 100% Parmesan Grated Cheese, divided; 1 container (475 g) part-skim ricotta cheese; 2 cups Cracker Barrel Shredded Light 4 Cheese Italiano Cheese, divided

Ingredients

8 lasagna noodles, uncooked
1 lb. (450 g) fresh asparagus spears, trimmed, cut into 2-inch lengths
2 cups halved cherry tomatoes
1 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
1 cup plus 2 Tbsp. loosely packed chopped fresh basil, divided
1/2 cup Kraft 100% Parmesan Grated Cheese, divided
1 container (475 g) part-skim ricotta cheese
2 cups Cracker Barrel Shredded Light 4 Cheese Italiano Cheese, divided

	PREP TIME 25m	COOK TIME 25m	TOTAL TIME 50m
YIELD 8 servings, 1/8 recipe each

Instructions

1. 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.
2. 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.
3. Mix ricotta, 1 cup shredded cheese 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.
4. Bake 25 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 5 min. or until melted. Remove from oven. Let stand 5 min. before sprinkling with remaining basil.

Dinner