Prepare to embark on a culinary journey that transforms the classic lasagna into an elegant, mouth-watering masterpiece! These Lasagna Rolls with Eggplant Sauce are not just a meal, but a gourmet experience that combines the rich, comforting flavors of Italian cuisine with a modern, sophisticated twist. Imagine perfectly rolled pasta sheets embracing a creamy cheese filling, smothered in a velvety marinara sauce and topped with golden, bubbling cheese - this recipe is about to become your new favorite dinner sensation!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 lasagna noodles
- 2 cups eggplant, diced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 375°F (190°C). This will ensure that it is hot and ready for the lasagna rolls once they are assembled.
- In a large pot of salted boiling water, cook the lasagna noodles according to the package instructions until al dente. This usually takes about 8-10 minutes. Once cooked, drain the noodles and lay them flat on a clean kitchen towel to prevent sticking.
- While the noodles are cooking, prepare the eggplant sauce. In a skillet, heat the olive oil over medium heat. Add the diced eggplant and sauté for about 5-7 minutes, or until the eggplant is tender and slightly golden. Season with salt and pepper to taste.
- Once the eggplant is cooked, remove it from the heat and let it cool slightly. In a mixing bowl, combine the ricotta cheese, 1/2 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, and the egg. Mix well until all ingredients are thoroughly combined. Add salt and pepper to taste.
- To assemble the lasagna rolls, take one lasagna noodle and spread a generous amount of the ricotta mixture along the length of the noodle. Roll the noodle up tightly and place it seam-side down in a baking dish. Repeat this process with the remaining noodles.
- Once all the noodles are rolled and placed in the baking dish, pour the marinara sauce evenly over the top of the rolls. Make sure to cover them well to keep them moist during baking.
- Sprinkle the remaining mozzarella cheese and Parmesan cheese over the sauce, ensuring an even layer for a cheesy topping.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the lasagna rolls from the oven and let them cool for about 5 minutes before serving. This allows the cheese to set slightly and makes it easier to serve.
- Garnish with fresh basil or parsley if desired, and serve warm. Enjoy your delicious Lasagna Rolls with Eggplant Sauce!
Tips
- Cook lasagna noodles just until al dente to prevent them from becoming mushy when baked.
- Pat the cooked noodles dry and lay them flat to prevent sticking and make rolling easier.
- Let the eggplant cool slightly before mixing with cheese to prevent it from becoming watery.
- Use a light hand when spreading the cheese mixture to avoid overfilling and difficult rolling.
- Cover with foil during initial baking to keep the rolls moist and prevent excessive browning.
- Let the dish rest for 5 minutes after baking to allow the cheese to set and make serving cleaner.
- For extra flavor, consider adding fresh herbs like basil or oregano to the cheese mixture.
- If you prefer a smoother texture, you can puree the cooked eggplant before mixing with the cheese.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 22g
Fat: 23g
Saturated Fat: 12g
Cholesterol: 95mg
