Eggplant Spinach Lasagna Rolls

Eggplant Spinach Lasagna Rolls
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 334.5
  • Total Fat: 17.8 g
  • Cholesterol: 28.2 mg
  • Sodium: 761.4 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 3.9 g
  • Protein: 16.2 g

View full nutritional breakdown of Eggplant Spinach Lasagna Rolls calories by ingredient
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Introduction

Instead of layering, these are individually rolled for easy to control portions. Instead of layering, these are individually rolled for easy to control portions.
Number of Servings: 8

Ingredients

    One large whole eggplant
    1 15oz package lowfat Ricotta
    1/4 cup Grated Parmesan
    1 10-oz package chopped frozen spinach
    8 lasagna noodles
    6 tablespoons Extra Virgin Olive Oil
    1 1/2 cups pasta sauce (I like Newman's Own Sockarooni)
    3 tablespoons minced garlic
    1 cup shredded part-skim mozzarella cheese
    1/2 teaspoon salt
    1 teaspoon black pepper

Tips

For easy cleanup, line your baking pan with aluminum foil.

These freeze well and reheat beautifully in the microwave. If you have less than 8 people in your household make the whole recipe and have pre-made dinners for several nights!


Directions

PREP:

Preheat over to 375 degrees fahrenheit. Line a baking sheet with aluminum foil then spread 2 tablespoons of olive oil over the surface.

Wash and remove top of eggplant. Slice in half length-wise, then slice each half again length-wise. Now slice each quarter into four strips around 1/4" thick - Ideally you will end up with 16 strips. Toss with 4 Tbsp olive oil, salt, and 1/2 tsp black pepper. Place strips on baking sheet - arrange so that they all fit (you may need two sheets). Bake
12 to 14 minutes.

While eggplant is baking, cook 8 lasagna noodles according to package instructions.

Thaw frozen spinach by cooking in the microwave for 2-3 minutes. It doesn't need to be piping hot. Now combine with ricotta cheese, remaining black pepper, garlic, parmesan cheese, and 1/2 cup mozzarella cheese. Mix together until well combined.

ASSEMBLY & FINISH
Use a 9x13 pan (I used a cake pan) that is at least 2" deep. Spread out 3/4 cup pasta sauce on bottom of pan.

Once eggplant is out of the oven, use a clean flat workspace for assembly. Lay out noodles and spoon out spinach filling, pressing it down to make a layer down the entire length of the noodle. Lay two eggplant strips over the spinach mixture. Start at one end and roll the noodle up. Place the roll seam-side down in pan on top of pasta sauce. Repeat until all noodles are rolled and filling and eggplant slices are used up. Spoon any leftover filling inbetween the rolls. Spoon remaining sauce over noodles and then sprinkle the remaining mozzarella cheese evenly over all the rolls.

Bake uncovered at 375 degrees fahrenheit for 20-30 minutes.

Serving Size: Makes 8 individual rolls.

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