December 3, 2012

Healthy Meals (003): Eggplant and Spinach Lasagna Rolls

This one is perfect for carb loading...or a chilly winter night!  I adapted this recipe from Epicurious to reduce the fat in the dish and served with a green salad and garlic bread.

Eggplant and Spinach Lasagna Rolls
  • 2 lbs eggplant, halved crosswise, then cut lengthwise into slices slightly less than 1/4 inch thick
  • 3 Tbsp olive oil
  • 1 large garlic clove, minced
  • 1 1/4 tsp salt (don't use kosher - it will clump on the eggplant)
  • 1/2 tsp black pepper
  • 10 oz. baby spinach
  • 15 oz. ricotta (I used part skim)
  • 1 large egg yolk, lightly beaten
  • 1/2 C finely grated Parmesan cheese
  • 8 dried lasagna noodles (not no-boil; 8 oz)
  • 1 jar tomato and basil pasta sauce
  1. Preheat oven to 450 degrees F.
  2. Toss eggplant slices with oil, garlic, 1/2 tsp salt, and 1/4 tsp pepper and arrange in 1 layer on 2 oiled baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking and turning slices over once, until tender, 12 to 14 minutes.
  3. Reduce oven temperature to 350 degrees F.
  4. While eggplant is roasting, cook spinach in a 3- to 4-quart pot of boiling salted water, uncovered, 1 minute, then drain in a colander. When cool enough to handle, squeeze any excess water from spinach. Stir together ricotta, yolk, spinach, Parmesan, 3/4 teaspoon salt, and 1/4 teaspoon pepper until combined well.
  5. Cook lasagna noodles in a 6- to 8-quart pot of boiling salted water, stirring occasionally, until tender. Drain noodles in a colander and rinse under cold running water.
  6. Spoon 2 cups tomato sauce into a 13- by 9-inch glass baking dish (or other 3-quart shallow baking dish). Lay out 4 lasagna noodles on a work surface, then spread 1/3 cup filling evenly over each noodle and cover with eggplant slices in 1 layer. Roll up each and arrange spirals, seam sides down and without touching, over sauce in dish, then make 4 more rolls and arrange in dish. Brush noodles with water, then spoon some sauce down middle of rolls.
  7. Bake in middle of oven, about 10-15 minutes. Cover with foil and cook about 10-15 minutes longer or until heated through.  Heat remaining tomato sauce and serve on the side.
Also, the leftovers for this meal are fantastic - perfect for a tupperware for lunch at work!
{Christine}

2 comments:

  1. oh yumm! this looks great! im definitely going to try this out!! thanks for sharing! spa <3

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    Replies
    1. Enjoy, Jenna! It's a litte work, but definitely worth it.

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