Every now and then a girl just wants a good piece of pasta and this easy lasagna dish does the trick. We used eggplant in place of meat and curled it to help with portion control. Traditional lasagna always has me going back for seconds but this method kept me satisfied without the additional calories and provides 24.9% of the daily recommended intake for calcium! For more on the need for calcium see, Mama always said to drink my milk!
Eggplant Spinach Lasagna Curls
Makes 8 individual curls
Prep time: 1 hour; Cook time: 20 minutes
- 3 Medium Japanese Eggplant, fresh, sliced crosswise in strips 1/4 inch thick
- 1 garlic clove, crushed and chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 – Lasagna Noodles Whole Wheat
- 1 16 oz-pkg Chopped Frozen Spinach
- 1lb or 16 oz – Ricotta Cheese, part skim milk
- 1 oz or .5 cup Grated Parmesan + 4 tbsp (set aside)
- 1 egg yolk
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 14.5oz can of Fire Roasted Diced tomatoes
- 1/2 cup – Marinara Sauce
Heat Oven to 450.
In a large bowl, toss eggplant slices with oil, garlic, 1/2 tsp salt, and 1/4 tsp pepper (to taste). Arrange slices in an even layer on two baking sheets sprayed with non-stick cooking spray.
Bake in upper and lower thirds of oven, switching baking sheet position halfway through baking, turning slices over once. Bake until tender, 12 to 14 minutes. When done, remove and set aside.
Reduce oven temperature to 350.
Make filling and assemble lasagne:
Cook lasagne noodles according to instructions on package. Drain noodles and rinse under cold running water. While lasagna noodles are boiling, cook frozen spinach in microwave according to package instructions. Drain. Set aside.
Blend together ricotta, yolk, cooled spinach, parmesan, 3/4 tsp salt, and 1/4 tsp pepper until combined.
Spoon canned tomatoes into a 13- by 9-inch glass baking dish. Lay out 4 lasagne noodles. Spread 1/3 cup filling evenly over each noodle and cover with eggplant slices in 1 layer. Roll up and place seam side down in dish, making sure sides do not touch. Brush rolls with water, then spoon marinara sauce over each roll. Sprinkle with the 4 tbsp of parmesan that was set aside. Cover tightly with foil.
Bake in middle of oven for 20 minutes or until heated through and enjoy!
Theresa H Hall says
I’ll be shopping for eggplant on Friday and will prepare this for my husband’s Birthday (we celebrate for a week), Dinner. Nice!
Sounds like a blast! I’m not much of a vegetarian, but I really enjoyed this dish.
Donna Dix says
We are pretty much vegetarian at our house, due to my husband’s diet restrictions. (Alkaline anti-cancer diet). There are some things that Dan can’t have in this recipe, but they are easy to change to make it possible for him to eat. Sounds wonderful.
I eat pasta at least once a week 🙂 I am officially in love with Pasta 😀 This is a great dish !
Oh I like the idea of curling up the noodles! I’m going to try that.
Hester Casey - Alchemy says
Great idea for portion control – though I’m sure I’ll be tempted to seconds of this dish anyway!
That looks delicious! I love eggplant and spinach together..
Thank you Kankana, I made it when my brother and his girlfriend visited. I was surprised that 1) he ate it and 2) it was so filling! Yumminess all around! 🙂
Isn’t it funny how a little change can alter a food’s presentation?
Oh seconds are easy and tempting, but the fiber in this dish is surprisingly filling!
Thank you, Ravie. These are two of my favorites as well.
claire Gallam says
These are just lovely!!
Thank you! A little involved but worth it!