Roll Up Eggplant Lasagna Recipe

Name: Roll Up Eggplant Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 lasagna noodles boiled per instruction on the package and strained; 1 eggplant small; 2 cups shredded cheese ; divided, I used jalapeno jack, you can use any other per your c; 1 onion large, sliced thin and long; 1 jar marinara sauce spicy, 24 oz jar or you can make your own sauce; I didn't have time in hand; 1 teaspoon pepper red crushed, or per taste; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon garlic salt; salt regular, for sprinkling on eggplant; black pepper for sprinkling on eggplant; 1/2 teaspoon italian seasoning; 2 tablespoons olive oil

Servings: persons

8 lasagna noodles boiled per instruction on the package and strained
1 eggplant small
2 cups shredded cheese ; divided, I used jalapeno jack, you can use any other per your c
1 onion large, sliced thin and long
1 jar marinara sauce spicy, 24 oz jar or you can make your own sauce; I didn't have time in hand
1 teaspoon pepper red crushed, or per taste
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
salt regular, for sprinkling on eggplant
black pepper for sprinkling on eggplant
1/2 teaspoon italian seasoning
2 tablespoons olive oil

1
Peel eggplant. Place the eggplant upright on the cutting board and slice the eggplant in long thin vertical slices. Sprinkle some salt and black pepper on eggplant.
2
Heat one tbsp of olive oil in a pan and fry the eggplant slices lightly from both sides. Keep aside.
3
Now heat rest of 1 tbsp of olive oil and put onions in it. Stir-fry until translucent. Add some garlic salt, red crushed pepper, Italian seasoning, dried basil and oregano and mix well. Take onions off gas.
4
Heat the marinara sauce in a pan and adjust the spices per your taste. Now layer the baking dish with 1 cup of sauce in the bottom.
5
Now taking one strip of pasta at a time, start layering it with 2 slices of eggplant, then onions and top it off with some cheese. Start rolling pasta starting from one end and go till end. Put it seam side down in the baking dish. Repeat this process until all the pasta sheets are finished.
6
Cover the pasta completely with the rest of the sauce. Sprinkle rest 1 cup of the cheese on top of it.
7
Bake at 400 degree F in a pre-heated oven for about 25 minutes.
8
Let cool down for 5-7 min and serve warm with ur favorite pasta or soup.

1054

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 lasagna noodles boiled per instruction on the package and strained, 1 eggplant small, 2 cups shredded cheese ; divided, I used jalapeno jack, you can use any other per your c, 1 onion large, sliced thin and long, and more.

Yes, Roll Up Eggplant Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roll Up Eggplant Lasagna

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