Spinach and Eggplant Lasagna Roll Ups

DIRECTIONS

• 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.