Spinach And Eggplant Lasagna Roll Ups Recipe

Name: Spinach And Eggplant Lasagna Roll Ups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups any tomato sauce (homemade or bottled); 4 Japanese eggplants or 4 small eggplants, halved crosswise then sliced into slices 1/4 inch thick; 1 (5 -6 ounce) bag pre washed Baby Spinach; 3 tablespoons olive oil; 1 garlic clove, chopped; 1/4 teaspoon salt; 1/2 teaspoon black pepper; 1 lb ricotta cheese; 1 large egg yolk, beaten; 1/2 cup grated parmesan cheese; 8 lasagna noodles (not no boil)

Servings: persons

3 cups any tomato sauce (homemade or bottled)
4 Japanese eggplants or 4 small eggplants, halved crosswise then sliced into slices 1/4 inch thick
1 (5 -6 ounce) bag pre washed Baby Spinach
3 tablespoons olive oil
1 garlic clove, chopped
1/4 teaspoon salt
1/2 teaspoon black pepper
1 lb ricotta cheese
1 large egg yolk, beaten
1/2 cup grated parmesan cheese
8 lasagna noodles (not no boil)

1
Heat oven to 450 dgrees.
2
Toss eggplant slices with olive oil garlic 1/2 tsp salt, and 1/4 tsp pepper.
3
Arrange in single layer on oiled baking sheet.
4
Bake until tender, about 12 minutes, tuning once.
5
Cook spinach in boiling salted water for 2 minutes.
6
Drain in colander.
7
When cool enough to handle,squeeze excess water end chop finely.
8
Mix together Ricotta cheese, egg yolk, spinach and parmesan, add 1/4 tsp salt and pepper, mix well.
9
Cook lasangne noodles as directed on package, until tender.
10
Drain and rinse with cold water.
11
Spoon two cups tomato sauce into 13 by 9 baking dish.
12
lay out lasagne noodles on work surface, spread 1/3 cup filling over each noodle, cover with slice of eggplant.
13
Roll up each noodle and arrange seam side down over tomato sauce.
14
Brush top of noodles with water, and spoon remaining tomato sauce down middle of each roll.
15
Cover tightly with foil.
16
Bake in 350 degree oven about 20 minutes.
17
Serve with a mixed green salad.

1229

kcal

Calories

Fat

175

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 11 ingredients. The key ingredients include: 3 cups any tomato sauce (homemade or bottled), 4 Japanese eggplants or 4 small eggplants, halved crosswise then sliced into slices 1/4 inch thick, 1 (5 -6 ounce) bag pre washed Baby Spinach, 3 tablespoons olive oil, and more.

Yes, Spinach And Eggplant Lasagna Roll Ups 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.

Spinach And Eggplant Lasagna Roll Ups

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