Spinach And Eggplant Lasagna Roll Ups Recipes

SPINACH LASAGNA ROLL-UPS

Steps:

• Preheat oven to 375°. Cook noodles according to package directions; drain. Meanwhile, mix eggs, spinach, cheeses and seasonings., Pour 1 cup pasta sauce into an ungreased 13x9-in. baking dish. Spread 1/3 cup cheese mixture over each noodle; roll up and place over sauce, seam side down. Top with remaining sauce. Bake, covered, 20 minutes. Uncover; bake until heated through, 5-10 minutes longer.

SPINACH EGGPLANT LASAGNA

Steps:

• Preheat the oven to 190C/375F degrees.
• Place the sliced eggplant onto a baking tray and brush with the olive oil on both sides.
• With a hot grill, place the eggplant under and grill until both sides are golden (turn over the eggplant once one side is cooked).
• Set aside.
• In a bowl, mix the spinach, ricotta, nutmeg, salt and pepper.
• Put a layer of the eggplant at the bottom of a greased baking dish.
• Spread some of the spinach mixture over the aubergine and cover in a layer.
• Cover this layer with a few spoons of low carb marinara sauce
• Repeat the layers until used up.
• Sprinkle the top with the Parmesan and mozzarella cheese and bake for 30-40 minutes.
• Eat and enjoy!

EGGPLANT ROLL-UPS

Steps:

• Preheat oven to 400°. Cut eggplants lengthwise into eighteen 1/4-in.-thick slices; reserve leftover pieces. Line 2 baking sheets with foil. Coat both sides of eggplant slices with cooking spray; place in a single layer on prepared pans. Sprinkle eggplant with 1/2 teaspoon salt. Bake until just pliable (do not soften completely), 10-12 minutes; cool slightly. , Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil 2-3 minutes or until wilted. Drain spinach and squeeze dry. Chop spinach and set aside., Finely chop leftover eggplant to measure 1 cup (discard remaining or save for another use). In a large saucepan, heat oil over medium heat. Add chopped eggplant; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, puree, basil, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until flavors are blended., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine filling ingredients and spinach. Place a rounded tablespoon of filling on the wide end of each eggplant slice; carefully roll up. Place roll-ups over sauce, seam side down. Top with 1-1/2 cups sauce. In a small bowl, mix Parmesan cheese and bread crumbs; sprinkle over top. Bake until heated through and bubbly, 20-25 minutes. Serve with remaining sauce and, if desired, sprinkle with parsley.

SPINACH LASAGNA ROLL UPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna in boiling water until cooked through but firm to the bite, about 8 minutes; drain and lay noodles flat onto a flat surface.
• Heat olive oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Transfer garlic to a large bowl; add spinach, ricotta cheese, mozzarella cheese, and salt. Stir mixture until evenly combined.
• Spread a heaping 1/4 cup of spinach mixture into the middle of each lasagna noodle. Roll noodle firmly around the filling. Arrange rolled noodles into a baking dish. Pour spaghetti sauce over the rolls. Cover dish with aluminum foil.
• Bake in preheated oven for 30 minutes. Remove foil from dish and continue cooking another 5 minutes. Sprinkle Parmesan cheese over the rolls to serve.

LASAGNA SPINACH ROLL UPS

Steps:

• Cook lasagna noodles according to package directions; drain. In a large bowl, beat cream cheese until smooth. Stir in the spinach, ricotta, mozzarella, Parmesan, Italian seasoning and salt. Spread 1/2 cup cheese mixture over each noodle; carefully roll up., For sauce, in a large saucepan, melt butter over medium heat. Whisk in the flour, pepper and salt until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream., Pour 1 cup sauce into a greased 13-in. x 9-in. baking dish. Cut lasagna roll-ups in half widthwise; place cut side down in dish. Top with remaining sauce; sprinkle with Gruyere and Parmesan., Cover and bake at 350° for 20-25 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving.

LUXURIOUS SPINACH LASAGNA ROLL-UPS WITH EGGPLANT

Steps:

• Finely chop the onion, mince the garlic.
• Remove the peel and slice eggplant into long strips about 1/8 inch thick, then place on a plate.
• Take tomatoes out of the can and crush them with your hands or with a hand blender.
• In a medium saucepot, drizzle in olive oil. Toss in onion, garlic, and red chili flakes. Swirl ingredients with a spoon then turn on the heat to a medium setting.
• When garlic and onion start to sizzle, pour in tomatoes, and then add basil leaves.
• Season with salt and pepper to taste then partially cover and turn heat to a simmer. Cook for about 25-30 minutes or until thickened.
• While the sauce is simmering, heat up olive oil in a sauté pan then place eggplant strips in and cook for about 2 minutes a side or until they start to turn golden in color.
• Place the cooked eggplant on a paper towel-lined plate. Continue cooking eggplant until they are all done. Set aside.
• Get a large pot of salted water on boil.
• Place lasagna sheets into the pot of boiling salted water and cook as instructed on the package. Take out once cooked and drain. Place in a bowl.
• Gather your ingredients: ricotta, pasta noodles, mozzarella, fried eggplant, tomato sauce, and Parmigiano in front of you.
• Take one of the cooked lasagna sheets and place it on a plate, spread a tablespoon of the ricotta onto the sheet. Add on diced mozzarella and grated Parmigiano.
• Top with 1-2 slices of the fried eggplant and start to roll with the closest end to you, rolling forward to the other end. Place roll-up seam side down.
• Cut in half so you have two roll-ups with crinkled edges.
• In a 9 x 13 baking dish ladle in a good amount of tomato sauce, saving some for the top and plating. Place the roll-ups cut side down into the sauce. Continue this process until all the rolls are in the dish. There will be 12.
• Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
• Spoon some of the tomato sauce sparsely on top. Sprinkle on some of the mozzarella and Parmigiano.
• Dust with the breadcrumbs and a drizzle of olive oil, and into the middle rack of the oven you go for about 20 minutes. For the last 2 minutes, I turn the grill on and get that top nice and crispy. Watch it though because it could burn. Take out of the oven and let sit for 5-10 minutes.
• Spoon some of the leftover sauce onto the plate creating a pool. Take two of the rollups and put them on top of the tomato sauce.
• Garnish with fresh basil. Ready to serve.

FRIED EGGPLANT LASAGNA ROLLS

Steps:

• Slice the eggplant lengthwise into twelve 1/8- to 1/4-inch-thick slices. Arrange the eggplant slices on a baking sheet and sprinkle both sides generously with salt. Set aside to draw out the moisture, about 40 minutes. Transfer the eggplant to a colander and rinse. Pat very dry with paper towels.
• Meanwhile, make the tomato sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomatoes, 1/2 cup water, the garlic, basil, sugar and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, 30 minutes. Discard the basil sprigs and puree the sauce with an immersion blender (or puree in a regular blender in batches).
• Mix the flour and 1 teaspoon salt in a shallow bowl. Beat the eggs in a separate shallow bowl. Combine the breadcrumbs, 3 tablespoons Parmesan, the garlic powder, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper in a third shallow bowl. One at a time, dip each eggplant slice in the flour, then the eggs, then the breadcrumbs and transfer to a baking sheet.
• Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 4 eggplant slices and cook until golden brown and crisp, 1 to 2 minutes per side. Remove to a paper towel-lined baking sheet. Repeat with the remaining eggplant, adding more oil to the skillet as needed.
• Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook as the label directs for al dente. Remove 1/2 cup cooking water, then drain the noodles. Stir the reserved cooking water into the tomato sauce.
• Assemble the lasagna rolls: Preheat the oven to 375 ̊ F. Pour 5 cups of the tomato sauce into a 9-by-13-inch baking dish. Spread 1 tablespoon ricotta on a lasagna noodle; top with 1 tablespoon Parmesan, 3 heaping tablespoons mozzarella, another lasagna noodle and 2 eggplant slices to cover the length of the entire noodle. Top the eggplant with 2 heaping tablespoons of the tomato sauce. Starting with a short end, roll up the stack into a spiral. Use a sharp knife to slice the spiral in half to make 2 spirals. Place each piece in the baking dish cut-side down with the wavy edges of the noodle facing up. Continue with the remaining lasagna noodles and eggplant slices until you have 12 spirals in the baking dish. Top with any remaining ricotta, Parmesan and mozzarella.
• Cover the dish with foil and bake until the cheese is melted and the sauce is bubbling, 20 to 25 minutes. Uncover and continue to bake until browned on top, 10 to 12 more minutes. Top with basil and serve with any remaining tomato sauce.

SPINACH AND EGGPLANT LASAGNA ROLL UPS

Steps:

• Heat oven to 450 dgrees.
• Toss eggplant slices with olive oil garlic 1/2 tsp salt, and 1/4 tsp pepper.
• Arrange in single layer on oiled baking sheet.
• Bake until tender, about 12 minutes, tuning once.
• Cook spinach in boiling salted water for 2 minutes.
• Drain in colander.
• When cool enough to handle,squeeze excess water end chop finely.
• Mix together Ricotta cheese, egg yolk, spinach and parmesan, add 1/4 tsp salt and pepper, mix well.
• Cook lasangne noodles as directed on package, until tender.
• Drain and rinse with cold water.
• Spoon two cups tomato sauce into 13 by 9 baking dish.
• lay out lasagne noodles on work surface, spread 1/3 cup filling over each noodle, cover with slice of eggplant.
• Roll up each noodle and arrange seam side down over tomato sauce.
• Brush top of noodles with water, and spoon remaining tomato sauce down middle of each roll.
• Cover tightly with foil.
• Bake in 350 degree oven about 20 minutes.
• Serve with a mixed green salad.

SPINACH LASAGNA ROLL-UPS

Steps:

• Preheat oven to 375 Farenheit.
• Place noodles and enough water to cover in a 2-quart microwave-safe, oven proof casserole dish. Cover and microwave on high until noodles are softened, about 4 minutes. drain off water and arrange noodles on a plate to cool. Dry casserole dish.
• Meanwhile, heat oil in a large non-stick skillet. Add garlic and saute until fragrant, 30 seconds. Add spinach and 1 tbs[ water, then stir to coat leaves and cover pan. Cook, shaking pan occasionally, until wilted, about 1 minute. Spread cooked spinach out on a cutting board to cool, then finely chop.
• In a medium bowl, combine 1 cup of the mozzarella, ricotta, 1/4 cup of the Parmesan, egg, nutmeg, and pepper. Stir in cooled spinach mixture.
• Spread 1 cup of the tomato sauce in bottom of casserole. Place 1/4 cup of the cheese and spinach mixture at base of each noodle and roll up. Place rolls seam-side down in casserole; pour remaining sauce over rolls. Sprinkle with remaining Mozzarella and Parmesan.
• Cover with foil and bake 25 minutes. Uncover, and bake until cheese bubbles, 5 to 10 minutes more. Let stand 5 minutes before serving.

SPINACH LASAGNA ROLL-UPS

Steps:

• Preheat oven to 450 degrees.
• Boil water for noodles.
• Mix cottage cheese, half of shredded cheese, baby spinach, and spices.
• Lay your noodles on the counter or cutting board and spread cheese mixture.
• Roll noodles from bottom to top, and place in pan, side by side, touching.
• Pour tomato sauce over the rolls, and sprinkle the remaining shredded cheese over top.
• Place pan in oven for 15-20 minutes, or until cheese is melted and slightly browned, or until heated through.

SPINACH LASAGNA ROLL-UPS (MEATLESS)

Steps:

• In a bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan and egg.
• Spread a heaping 1/3 cupful over each noodle.
• Roll up and secure with toothpicks.
• Place seam side down in an 11 x 7 x 2 inch baking dish coated with non-stick cooking spray.
• Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking.
• Pour tomato or spaghetti sauce over roll-ups.
• Cover and bake at 350 degrees Fahrenheit for 33-38 minutes or until bubbly.
• Sprinkle with remaining Parmesan cheese.
• Discard toothpicks.

CHEESY EGGPLANT ROLL-UPS RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (175ºC).
• Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
• Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
• Bake for 20 minutes, or until soft.
• Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
• Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
• Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
• In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
• Bake for 25 minutes, or until cheese is melted and golden brown.
• Enjoy!