Lasagne Roll with Eggplant and Spinach
Adapted from Deborah Madison's "Lasagne with Eggplant and Chard" recipe in Vegetarian Cooking for Everyone.
- 9 lasagne noodles
- 1 medium eggplant, sliced into 1/4" pieces
- 2 tbs olive oil
- 1/2 medium onion
- 3 garlic cloves, finely chopped
- 10 oz bag of Spinach, chopped
- 1/2 cup unsweetened cranberry juice (or good red wine)
- 1 cup ricotta (non-fat or low-fat is fine)
- 1 egg
- 3/4 cup Parmesan cheese, grated
- 8 oz swiss, grated
- Salt and Pepper to taste
- 2 cups spaghetti sauce (I used Prego)
Preheat oven to 400 degrees. Spray baking sheet with Pam (you may need more than one). Lay the eggplant in a single layer and spray the tops of Eggplant with Pam. Bake on one side for about 15 minutes and flip the eggplant to brown the other side.
Bring a large pot of water to boil. Add 1-2 tsp of salt and the lasagne noodles. Cook until al dente.
Heat oil in a pan. Add the onion and garlic and cook until clear. Add the spinach and cook until wilted. Add the wine and cook until the pan is dry. In a bowl mix together ricotta, 1/3 cup water, egg, Parmesan and Swiss cheese. Add the spinach mixture and thoroughly mix together. Add salt/pepper to taste.
Lay out one lasagne noodle and spread about 1/3 cup of filling on it. Roll up and place in casserole dish. Repeat with the other eight lasagne noodles. Pour sauce on top of lasagne roll-ups. This freezes very well.
If you want to create make ahead individual servings, freeze the lasagne roll-ups without the sauce (make sure the roll-ups don't touch or they'll freeze together). When ready to prepare, grab one lasagne roll-up, pour a scant 1/4 cup spaghetti sauce on top and bake/microwave until heated all the way through.
Nutritional Information
Servings Per Recipe: 9
| Calories | 384.31 |
| Total Fat | 17.02 g |
| Saturated Fat | 8.09 g |
| Polyunsaturated Fat | 0.81 g |
| Monounsaturated Fat | 5.7 g |
| Cholesterol | 61.02 |
| Sodium | 731.48 mg |
| Potassium | 442.92 mg |
| Total Carbohydrate | 35.56 g |
| Dietary Fiber | 5.18 g |
| Sugars | 8.50 g |
| Protein | 18.97 g |
| Vitamin A | 71 % |
| Vitamin B-12 | 19 % |
| Vitamin B-6 | 10 % |
| Vitamin C | 21 % |
| Vitamin D | 3 % |
| Vitamin E | 0 % |
| Calcium | 40 % |
| Copper | 8 % |
| Folate | 33 % |
| Iron | 14 % |
| Magnesium | 14 % |
| Manganese | 27 % |
| Niacin | 13 % |
| Pantothenic Acid | 5 % |
| Phosphorus | 29 % |
| Riboflavin | 23 % |
| Selenium | 18 % |
| Thiamin | 19 % |
| Zinc | 14 % |
