Spinach and Eggplant Lasagna Roll Ups

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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