Lasagne Roll with Eggplant and Spinach
Adapted from Deborah Madison's "Lasagne with Eggplant and Chard" recipe in Vegetarian Cooking for Everyone.
- 9 lasagne noodles
- 1 medium eggplant, sliced into 1/4" pieces
- 2 tbs olive oil
- 1/2 medium onion
- 3 garlic cloves, finely chopped
- 10 oz bag of Spinach, chopped
- 1/2 cup unsweetened cranberry juice (or good red wine)
- 1 cup ricotta (non-fat or low-fat is fine)
- 1 egg
- 3/4 cup Parmesan cheese, grated
- 8 oz swiss, grated
- Salt and Pepper to taste
- 2 cups spaghetti sauce (I used Prego)
Preheat oven to 400 degrees. Spray baking sheet with Pam (you may need more than one). Lay the eggplant in a single layer and spray the tops of Eggplant with Pam. Bake on one side for about 15 minutes and flip the eggplant to brown the other side.
Bring a large pot of water to boil. Add 1-2 tsp of salt and the lasagne noodles. Cook until al dente.
Heat oil in a pan. Add the onion and garlic and cook until clear. Add the spinach and cook until wilted. Add the wine and cook until the pan is dry. In a bowl mix together ricotta, 1/3 cup water, egg, Parmesan and Swiss cheese. Add the spinach mixture and thoroughly mix together. Add salt/pepper to taste.
Lay out one lasagne noodle and spread about 1/3 cup of filling on it. Roll up and place in casserole dish. Repeat with the other eight lasagne noodles. Pour sauce on top of lasagne roll-ups. This freezes very well.
If you want to create make ahead individual servings, freeze the lasagne roll-ups without the sauce (make sure the roll-ups don't touch or they'll freeze together). When ready to prepare, grab one lasagne roll-up, pour a scant 1/4 cup spaghetti sauce on top and bake/microwave until heated all the way through.
Servings Per Recipe: 9
|Total Fat||17.02 g|
|Saturated Fat||8.09 g|
|Polyunsaturated Fat||0.81 g|
|Monounsaturated Fat||5.7 g|
|Total Carbohydrate||35.56 g|
|Dietary Fiber||5.18 g|
|Vitamin A||71 %|
|Vitamin B-12||19 %|
|Vitamin B-6||10 %|
|Vitamin C||21 %|
|Vitamin D||3 %|
|Vitamin E||0 %|
|Pantothenic Acid||5 %|