Eggplant lasagna rolls with ricotta, spinach and mozzarella
Savor the rich flavors of our Eggplant Lasagna Rolls stuffed with a delightful blend of ricotta, spinach, and mozzarella. This healthy, vegetarian dish combines tender eggplant slices with a creamy cheese filling, fresh basil, and a hint of garlic, all topped with savory tomato sauce and a sprinkle of parsley. Perfect for a delicious dinner that's both nutritious and satisfying!
- 27 Apr 2024
- Cook time 40 min
- Prep time 20 min
- 5 Servings
- 12 Ingredients
Eggplant lasagna rolls with ricotta, spinach, and mozzarella is an elegant twist on the classic lasagna. This delicious, low-carb alternative makes a beautiful and nutritious dish that’s perfect for entertaining or a comforting family meal. Combining the flavors of tender eggplant, creamy ricotta, fresh spinach, and gooey mozzarella, these rolls are sure to impress. Follow this recipe to create an exceptional dish that's packed with flavor and nutrients.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants lengthwise into thin strips (about 1/4 inch thick).
- Lay the eggplant slices on a baking sheet and lightly spray with cooking spray oil.
- Sprinkle lightly with a little salt and black pepper.
- Bake for about 15 minutes, or until the eggplant is tender and pliable. Remove from the oven and let cool slightly.
- While the eggplants are baking, prepare the filling. In a large mixing bowl, combine the ricotta cheese, chopped spinach, egg, chopped basil, minced garlic, salt, and black pepper.
- Mix until all ingredients are well combined.
- Spread each eggplant slice with a generous spoonful of the ricotta mixture.
- Roll up each slice gently but firmly and place the rolls seam-side down in a baking dish.
- Repeat this process with all slices and filling.
- Pour the tomato sauce over the top of the eggplant rolls evenly.
- Sprinkle the shredded mozzarella cheese on top.
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Once baked, remove from the oven and let cool for a few minutes.
- Garnish with chopped parsley before serving.
- Carefully plate the eggplant lasagna rolls and serve warm.
Tips:
- Choose firm, fresh eggplants for the best texture and flavor.
- Slice the eggplants evenly to ensure they cook uniformly.
- Use paper towels to lightly press the eggplant slices and remove excess moisture before cooking.
- For extra flavor, grill the eggplant slices instead of baking them.
- Mix in some chopped fresh herbs such as oregano or thyme into the ricotta mixture for added depth of flavor.
- Make sure to squeeze out any excess moisture from the spinach to avoid watery lasagna rolls.
- Let the lasagna rolls rest for a few minutes before serving to allow the cheese to set and the flavors to meld.
Eggplant lasagna rolls with ricotta, spinach, and mozzarella are a delightful and healthy alternative to traditional lasagna. This recipe combines the rich flavors of eggplant, creamy cheeses, and fresh herbs to create a memorable meal. Serve this dish as a main course alongside a simple salad or garlic bread for a complete and satisfying dinner. Whether you're feeding family or guests, this dish is sure to impress with its taste and presentation.
| Nutrition Facts | |
|---|---|
| Serving Size | 470 grams |
| Energy | |
| Calories 340kcal | 14% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 8g | 22% |
| Sugar 12g | 12% |
| Fat | |
| Fat 16g | 19% |
| Saturated 10g | 32% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 220ug | 25% |
| Choline 80mg | 15% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.51mg | 39% |
| Vitamin B3 2.59mg | 16% |
| Vitamin B6 0.37mg | 22% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 0.76ug | 32% |
| Vitamin C 16mg | 18% |
| Vitamin E 2.45mg | 16% |
| Vitamin K 70ug | 59% |
| Minerals | |
| Calcium, Ca 610mg | 47% |
| Copper, Cu 0.35mg | 0% |
| Iron, Fe 2.32mg | 21% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 500mg | 40% |
| Potassium, K 1000mg | 29% |
| Selenium, Se 27ug | 47% |
| Sodium, Na 740mg | 49% |
| Zinc, Zn 3.31mg | 30% |
| Water | |
| Water 390g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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