Savory Eggplant Lasagna Roll-Ups

Lasagna has long been celebrated as a quintessential comfort food, loved for its rich flavors and hearty layers. However, in the world of culinary creativity, it’s time to elevate this classic dish with a delightful twist—Savory Eggplant Lasagna Roll-Ups. By substituting traditional pasta with tender eggplant slices, this recipe not only caters to those seeking a gluten-free alternative but also introduces a wealth of flavors and textures that are sure to please both vegetarians and meat-lovers alike.

Discover a delicious twist on classic lasagna with Savory Eggplant Lasagna Roll-Ups! This innovative vegetarian dish replaces traditional pasta with thinly sliced eggplant, creating a gluten-free meal that's rich in flavor and nutrition. Filled with a creamy cheese mixture and fresh spinach, these roll-ups are baked in marinara sauce for a comforting experience. Perfect for any occasion, they're sure to impress both vegetarians and meat-lovers alike. Experience the joy of cooking and share this delightful dish with loved ones!

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Ingredients

2 medium eggplants, sliced lengthwise into 1/4-inch thick strips

1 teaspoon salt

1 tablespoon olive oil

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 large egg

2 cups fresh spinach, chopped

2 cups marinara sauce (store-bought or homemade)

1 teaspoon dried oregano

1 teaspoon garlic powder

1/2 teaspoon black pepper

Fresh basil leaves, for garnish

Instructions

Prepare the Eggplant: Preheat your oven to 375°F (190°C). Lay the sliced eggplant on a baking sheet and sprinkle each side with salt. Allow it to sit for about 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.

Cook the Eggplant: Brush each eggplant slice with olive oil and bake in the preheated oven for about 20 minutes, flipping halfway through, until tender and slightly golden. Remove from oven and set aside.

Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, half of the mozzarella, Parmesan cheese, egg, chopped spinach, oregano, garlic powder, and black pepper. Mix well until all components are blended.

Assemble the Roll-Ups: Spread a thin layer of marinara sauce at the bottom of a baking dish. Take one eggplant slice, spoon a generous amount of the cheese filling onto it, and roll it up tightly. Place the roll seam-side down on the sauce in the baking dish. Repeat with the remaining eggplant slices.

Add Sauce & Cheese: Once all roll-ups are in the dish, cover them with the remaining marinara sauce. Sprinkle the rest of the mozzarella cheese evenly on top.

Bake: Cover the baking dish with aluminum foil and bake in the oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Serve: Remove from the oven and let the dish sit for a few minutes. Garnish with fresh basil leaves before serving.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4-6 servings