Spinach And Eggplant Lasagna Roll Ups Food

SPINACH LASAGNA ROLL-UPS

Steps:

• Preheat oven to 375°. Cook noodles according to package directions; drain. Meanwhile, mix eggs, spinach, cheeses and seasonings., Pour 1 cup pasta sauce into an ungreased 13x9-in. baking dish. Spread 1/3 cup cheese mixture over each noodle; roll up and place over sauce, seam side down. Top with remaining sauce. Bake, covered, 20 minutes. Uncover; bake until heated through, 5-10 minutes longer.

SPINACH LASAGNA ROLL UPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna in boiling water until cooked through but firm to the bite, about 8 minutes; drain and lay noodles flat onto a flat surface.
• Heat olive oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Transfer garlic to a large bowl; add spinach, ricotta cheese, mozzarella cheese, and salt. Stir mixture until evenly combined.
• Spread a heaping 1/4 cup of spinach mixture into the middle of each lasagna noodle. Roll noodle firmly around the filling. Arrange rolled noodles into a baking dish. Pour spaghetti sauce over the rolls. Cover dish with aluminum foil.
• Bake in preheated oven for 30 minutes. Remove foil from dish and continue cooking another 5 minutes. Sprinkle Parmesan cheese over the rolls to serve.

EGGPLANT ROLL-UPS

Steps:

• Preheat oven to 400°. Cut eggplants lengthwise into eighteen 1/4-in.-thick slices; reserve leftover pieces. Line 2 baking sheets with foil. Coat both sides of eggplant slices with cooking spray; place in a single layer on prepared pans. Sprinkle eggplant with 1/2 teaspoon salt. Bake until just pliable (do not soften completely), 10-12 minutes; cool slightly. , Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil 2-3 minutes or until wilted. Drain spinach and squeeze dry. Chop spinach and set aside., Finely chop leftover eggplant to measure 1 cup (discard remaining or save for another use). In a large saucepan, heat oil over medium heat. Add chopped eggplant; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, puree, basil, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until flavors are blended., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine filling ingredients and spinach. Place a rounded tablespoon of filling on the wide end of each eggplant slice; carefully roll up. Place roll-ups over sauce, seam side down. Top with 1-1/2 cups sauce. In a small bowl, mix Parmesan cheese and bread crumbs; sprinkle over top. Bake until heated through and bubbly, 20-25 minutes. Serve with remaining sauce and, if desired, sprinkle with parsley.

EGGPLANT AND SPINACH LASAGNE SPIRALS

Steps:

• Roast tomatoes for sauce:
• Preheat oven to 450°F.
• Toss tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides up, in 1 layer in 2 oiled glass or ceramic shallow baking dishes. Roast tomatoes in upper and lower thirds of oven, switching position of dishes halfway through baking, until skins are wrinkled and beginning to brown, 35 to 40 minutes. Cool slightly in baking dishes on racks.
• Roast eggplant for lasagne:
• Toss eggplant slices with oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon 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.
• Reduce oven temperature to 350°F.
• Finish tomato sauce:
• When tomatoes are cool enough to handle, peel off skin and discard. Purée tomatoes with their juices in a blender, pulsing until almost smooth.
• Cook onion and garlic in 2 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring, until golden, about 10 minutes. Stir in tomato purée, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper and simmer, partially covered, stirring occasionally, until slightly thickened and reduced to about 4 cups, about 15 minutes. Stir in basil.
• Make filling and assemble lasagne:
• While sauce is simmering, 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 and coarsely chop. Stir together ricotta, yolk, spinach, parmesan, 3/4 teaspoon salt, and 1/4 teaspoon pepper until combined well.
• Cook lasagne 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.
• Spoon 2 cups tomato sauce into a 13- by 9-inch glass baking dish (or other 3-quart shallow baking dish). Lay out 4 lasagne 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 and cover dish tightly with foil.
• Bake in middle of oven until heated through, about 20 minutes. Heat remaining tomato sauce and serve on the side.

SPINACH AND EGGPLANT LASAGNA ROLL UPS

Steps:

• 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.

FRIED EGGPLANT LASAGNA ROLLS

Steps:

• Slice the eggplant lengthwise into twelve 1/8- to 1/4-inch-thick slices. Arrange the eggplant slices on a baking sheet and sprinkle both sides generously with salt. Set aside to draw out the moisture, about 40 minutes. Transfer the eggplant to a colander and rinse. Pat very dry with paper towels.
• Meanwhile, make the tomato sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomatoes, 1/2 cup water, the garlic, basil, sugar and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, 30 minutes. Discard the basil sprigs and puree the sauce with an immersion blender (or puree in a regular blender in batches).
• Mix the flour and 1 teaspoon salt in a shallow bowl. Beat the eggs in a separate shallow bowl. Combine the breadcrumbs, 3 tablespoons Parmesan, the garlic powder, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper in a third shallow bowl. One at a time, dip each eggplant slice in the flour, then the eggs, then the breadcrumbs and transfer to a baking sheet.
• Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 4 eggplant slices and cook until golden brown and crisp, 1 to 2 minutes per side. Remove to a paper towel-lined baking sheet. Repeat with the remaining eggplant, adding more oil to the skillet as needed.
• Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook as the label directs for al dente. Remove 1/2 cup cooking water, then drain the noodles. Stir the reserved cooking water into the tomato sauce.
• Assemble the lasagna rolls: Preheat the oven to 375 ̊ F. Pour 5 cups of the tomato sauce into a 9-by-13-inch baking dish. Spread 1 tablespoon ricotta on a lasagna noodle; top with 1 tablespoon Parmesan, 3 heaping tablespoons mozzarella, another lasagna noodle and 2 eggplant slices to cover the length of the entire noodle. Top the eggplant with 2 heaping tablespoons of the tomato sauce. Starting with a short end, roll up the stack into a spiral. Use a sharp knife to slice the spiral in half to make 2 spirals. Place each piece in the baking dish cut-side down with the wavy edges of the noodle facing up. Continue with the remaining lasagna noodles and eggplant slices until you have 12 spirals in the baking dish. Top with any remaining ricotta, Parmesan and mozzarella.
• Cover the dish with foil and bake until the cheese is melted and the sauce is bubbling, 20 to 25 minutes. Uncover and continue to bake until browned on top, 10 to 12 more minutes. Top with basil and serve with any remaining tomato sauce.

LUXURIOUS SPINACH LASAGNA ROLL-UPS WITH EGGPLANT

Steps:

• Finely chop the onion, mince the garlic.
• Remove the peel and slice eggplant into long strips about 1/8 inch thick, then place on a plate.
• Take tomatoes out of the can and crush them with your hands or with a hand blender.
• In a medium saucepot, drizzle in olive oil. Toss in onion, garlic, and red chili flakes. Swirl ingredients with a spoon then turn on the heat to a medium setting.
• When garlic and onion start to sizzle, pour in tomatoes, and then add basil leaves.
• Season with salt and pepper to taste then partially cover and turn heat to a simmer. Cook for about 25-30 minutes or until thickened.
• While the sauce is simmering, heat up olive oil in a sauté pan then place eggplant strips in and cook for about 2 minutes a side or until they start to turn golden in color.
• Place the cooked eggplant on a paper towel-lined plate. Continue cooking eggplant until they are all done. Set aside.
• Get a large pot of salted water on boil.
• Place lasagna sheets into the pot of boiling salted water and cook as instructed on the package. Take out once cooked and drain. Place in a bowl.
• Gather your ingredients: ricotta, pasta noodles, mozzarella, fried eggplant, tomato sauce, and Parmigiano in front of you.
• Take one of the cooked lasagna sheets and place it on a plate, spread a tablespoon of the ricotta onto the sheet. Add on diced mozzarella and grated Parmigiano.
• Top with 1-2 slices of the fried eggplant and start to roll with the closest end to you, rolling forward to the other end. Place roll-up seam side down.
• Cut in half so you have two roll-ups with crinkled edges.
• In a 9 x 13 baking dish ladle in a good amount of tomato sauce, saving some for the top and plating. Place the roll-ups cut side down into the sauce. Continue this process until all the rolls are in the dish. There will be 12.
• Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
• Spoon some of the tomato sauce sparsely on top. Sprinkle on some of the mozzarella and Parmigiano.
• Dust with the breadcrumbs and a drizzle of olive oil, and into the middle rack of the oven you go for about 20 minutes. For the last 2 minutes, I turn the grill on and get that top nice and crispy. Watch it though because it could burn. Take out of the oven and let sit for 5-10 minutes.
• Spoon some of the leftover sauce onto the plate creating a pool. Take two of the rollups and put them on top of the tomato sauce.
• Garnish with fresh basil. Ready to serve.

CHEESY EGGPLANT ROLL-UPS RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (175ºC).
• Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
• Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
• Bake for 20 minutes, or until soft.
• Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
• Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
• Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
• In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
• Bake for 25 minutes, or until cheese is melted and golden brown.
• Enjoy!

LASAGNA SPINACH ROLL UPS

Steps:

• Cook lasagna noodles according to package directions; drain. In a large bowl, beat cream cheese until smooth. Stir in the spinach, ricotta, mozzarella, Parmesan, Italian seasoning and salt. Spread 1/2 cup cheese mixture over each noodle; carefully roll up., For sauce, in a large saucepan, melt butter over medium heat. Whisk in the flour, pepper and salt until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream., Pour 1 cup sauce into a greased 13-in. x 9-in. baking dish. Cut lasagna roll-ups in half widthwise; place cut side down in dish. Top with remaining sauce; sprinkle with Gruyere and Parmesan., Cover and bake at 350° for 20-25 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving.