Eggplant lasagna rolls with ricotta, spinach and mozzarella
Eggplant lasagna rolls filled with creamy ricotta, fresh spinach, and topped with melted mozzarella offer a delicious low-carb alternative to traditional lasagna. This dish is perfect for family meals or special occasions, combining the flavors of baked eggplant and rich cheese with a simple tomato sauce.
Cook time 40 min
Prep time 20 min
Ingredients:
2 eggplants1 short spray cooking spray oil
15 oz ricotta cheese
1 cup spinach
1 egg
12 leafs basil
2 garlic cloves
2 cups mozzarella cheese
5 dash salt
5 dash black pepper
2 cups tomato sauce
2 tbsp fresh parsley
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.
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.
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.
Eggplant lasagna rolls with ricotta, spinach and mozzarella FAQ:
The total baking time is approximately 40-45 minutes. Bake covered with foil for 30 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
The eggplant is done when it becomes tender and pliable, typically after about 15 minutes of baking at 375°F (190°C). It should not be crispy.
Yes, you can substitute ricotta with cottage cheese or a vegan cheese alternative. Just ensure the consistency is similar to ricotta for the filling.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.
You can substitute spinach with other leafy greens like kale or Swiss chard. Ensure they are cooked and chopped before mixing them into the ricotta filling.
Cooking 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.
Nutrition Facts
5 ServingsCalories 340kcal
Protein 27g
Carbohydrates 24g
Fiber 8g
Sugar 12g
Fat 16g
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