Vegetable Lasagna Roll-ups

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Vegetable Lasagna Roll-ups calories by ingredient


Introduction

Very yummy vegetarian dish, can also be vegan by leaving off the cheese. Very yummy vegetarian dish, can also be vegan by leaving off the cheese.
Number of Servings: 4

Ingredients

    1 eggplant, diced
    2 tbsp olive oil for sauteing
    10oz pkg of frozen spinach, thawed and drained
    2 cups mushrooms, chopped
    1 tsp cumin
    salt and pepper to taste
    12 whole wheat lasagna noodles, partially cooked, enough so you can roll them

    1t olive oil
    1 onion, chopped
    2 cloves of garlic, pressed
    28 oz can of diced tomatoes
    1tsp sugar
    3 tbsp fresh basil, chopped
    2oz sliced or shredded mozzarella

Directions

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.