Drain and rinse with cold running water. Return noodles to sauce pot with cold water to cover. Meanwhile, in a 3-quart glass or ceramic baking dish, combine stewed tomatoes and tomato sauce, breaking up tomatoes with the back of a spoon.
Prepare filling: In a large bowl, mix all cheeses, pepper and 3 tablespoons chopped basil.
Arrange lasagna rolls, cut side down, in sauce in baking dish and cover loosely with foil. Bake for about 35 to 40 minutes.
To prepare topping, heat oil over medium heat in nonstick skillet and cook onion until tender and translucent. Add diced zucchini and cook until tender. Stir in diced tomatoes, capers and remaining tablespoon of basil and spoon over lasagna rolls. Enjoy!
Serving Size: 2 roll-ups • Calories: 385 • Fat: 14 g • Carbs: 43 g • Fiber: 0 g • Protein: 24 g • WW Points+: 10 pts