Vegetable Lasagna Roll-ups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 eggplant, diced2 tbsp olive oil for sauteing10oz pkg of frozen spinach, thawed and drained2 cups mushrooms, chopped1 tsp cuminsalt and pepper to taste12 whole wheat lasagna noodles, partially cooked, enough so you can roll them1t olive oil1 onion, chopped2 cloves of garlic, pressed28 oz can of diced tomatoes1tsp sugar3 tbsp fresh basil, chopped2oz sliced or shredded mozzarella
4 servings
Saute eggplant in olive oil until it starts to soften. Add spinach, mushrooms, cumin, garlic, salt and pepper to taste. Cook for a few more minutes, stirring constantly.
Sauce - saute onion and garlic in olive oil for a couple minutes, add tomatoes, sugar and basil, bring to a boil. Lower temp and simmer for 10 minutes.
Assemble roll-ups by placing eggplant mixture on lasagna noodles, rolling and placing in a casserole dish in a single layer. Spoon sauce over. Sprinkle mozzarella over roll-ups. Cook at 375 for 30 minutes or until cheese is golden.
Number of Servings: 4
Recipe submitted by SparkPeople user KAYAK4EVER.
Saute eggplant in olive oil until it starts to soften. Add spinach, mushrooms, cumin, garlic, salt and pepper to taste. Cook for a few more minutes, stirring constantly.
Sauce - saute onion and garlic in olive oil for a couple minutes, add tomatoes, sugar and basil, bring to a boil. Lower temp and simmer for 10 minutes.
Assemble roll-ups by placing eggplant mixture on lasagna noodles, rolling and placing in a casserole dish in a single layer. Spoon sauce over. Sprinkle mozzarella over roll-ups. Cook at 375 for 30 minutes or until cheese is golden.
Number of Servings: 4
Recipe submitted by SparkPeople user KAYAK4EVER.
Nutritional Info Amount Per Serving
- Calories: 438.1
- Total Fat: 14.3 g
- Cholesterol: 8.2 mg
- Sodium: 364.3 mg
- Total Carbs: 65.1 g
- Dietary Fiber: 13.2 g
- Protein: 17.6 g
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