Eggplant And Spinach Lasagne Spirals Recipes

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.

EGGPLANT LASAGNA RECIPE

Steps:

• Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
• Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
• Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
• While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
• Remove the eggplant from the oven. Lower the heat to 375 degrees F.
• Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it's fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
• Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
• Let the lasagna rest for 10 minutes before cutting and serving.

SPINACH EGGPLANT LASAGNA

Steps:

• Preheat the oven to 190C/375F degrees.
• Place the sliced eggplant onto a baking tray and brush with the olive oil on both sides.
• With a hot grill, place the eggplant under and grill until both sides are golden (turn over the eggplant once one side is cooked).
• Set aside.
• In a bowl, mix the spinach, ricotta, nutmeg, salt and pepper.
• Put a layer of the eggplant at the bottom of a greased baking dish.
• Spread some of the spinach mixture over the aubergine and cover in a layer.
• Cover this layer with a few spoons of low carb marinara sauce
• Repeat the layers until used up.
• Sprinkle the top with the Parmesan and mozzarella cheese and bake for 30-40 minutes.
• Eat and enjoy!

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 EGGPLANT PARMESAN LASAGNA

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray 13 x 9 pan with cooking spray.
• In a bowl combine spaghetti sauce and undrained tomatoes.
• In a separate bowl combine cottage cheese, mozzarella cheese, spinach and eggs.
• Spread a light layer of sauce in bottom of 13 x 9 pan.
• Top with layer of lasagna noodles, half of the spinach, egg mixture, 1 cup of tomato mixture and 1/2 of the eggplant.
• Repeat layers.
• Top with remaining sauce.
• Cover pan with aluminum foil.
• Bake for 30 minutes.
• Uncover pan and bake for 15 minutes or until mixture is bubbling.
• Let sit for 15 minutes before serving.