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.
These delicious lasagna roll-ups can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake as directed, increasing the baking time if needed until lasagna roll-ups are heated through.
Manage portions by using a smaller plate for your meals and snacks. This will help you stick to the recommended serving sizes of your favorite recipes.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 53g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.