thepioneerwoman5.0
Eggplant Lasagna Rollups
Try a new take on veggie lasagna: These rollups are filled with eggplant, sauce, and lots of cheese.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 45 min🔥 Cook: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking sheet
- ●oven
- ●bowl
- ●saucepan
- ●baking dish
📝 Preparation Steps
1
Preheat the broiler. Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, 2 to ⏱️ 3 minutes shy of the package directions. Drain and rinse under cold water until cooled. Lay out on kitchen towels to drain.
2
Trim the eggplants and slice each lengthwise into six ¼-inch-thick pieces. Arrange on a rimmed baking sheet, overlapping slightly if necessary. Brush with the olive oil on both sides and season with salt and pepper. Broil the eggplant until browned and tender, 3 to ⏱️ 4 minutes per side. Let cool slightly. Reduce the oven temperature to 425˚.
3
Combine the ricotta, ½ cup mozzarella, ½ cup parmesan, the egg, ¼ teaspoon salt and a few grinds of pepper in a large bowl.
mall Italian eggplants3 slarge egg1
4
Pour the marinara sauce into a medium saucepan, stir in the cream and cook over medium heat until hot.
5
Spread 3 tablespoons of the ricotta mixture on each noodle. Top each with an eggplant slice, then roll into a spiral.
6
Spread 1 cup sauce in a 9-by-13-inch baking dish. Arrange the rolls seam-side down in the dish and pour the rest of the sauce on top. Sprinkle with the remaining 1 cup mozzarella and ¼ cup parmesan. Bake on the top oven rack until golden and bubbly, about ⏱️ 15 minutes. Let sit ⏱️ 5 minutes before serving. Top with basil and serve with salad.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...