Lasagne Roll with Eggplant and Spinach

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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.

Nutritional Information

Servings Per Recipe: 9

Total Fat17.02 g
Saturated Fat8.09 g
Polyunsaturated Fat0.81 g
Monounsaturated Fat5.7 g
Cholesterol 61.02
Sodium 731.48 mg
Potassium 442.92 mg
Total Carbohydrate 35.56 g
Dietary Fiber 5.18 g
Sugars 8.50 g
Protein 18.97 g
Vitamin A 71 %
Vitamin B-12 19 %
Vitamin B-6 10 %
Vitamin C 21 %
Vitamin D 3 %
Vitamin E 0 %
Calcium 40 %
Copper 8 %
Folate 33 %
Iron 14 %
Magnesium 14 %
Manganese 27 %
Niacin 13 %
Pantothenic Acid 5 %
Phosphorus 29 %
Riboflavin 23 %
Selenium 18 %
Thiamin 19 %
Zinc 14 %