Luxuries Spinach Lasagna Roll-ups takes this wonderful Italian pasta dish to new heights! Lovely ricotta, mozzarella, Parmigiano, and fried eggplant all rolled up into a spiral and baked in a tomato sauce. Talk about comfort food with a side of beauty!
- 6 dry spinach lasagna sheets
- 1 x 26oz can San Marzano tomatoes
- 2 Tbsp evo oil
- 1/2 cipollini onion
- 1 clove of garlic
- a pinch of red chili flakes
- 4 basil leaves
- a pinch of salt and pepper
- 3 Asian eggplants
- 1 tbsp olive oil
- 3/4 ricotta
- 375 g fresh mozzarella, cubed
- 1/4 cup grated Parmigiano
- 2 Tbsp Italian-style breadcrumbs
- some of the diced mozzarella
- some grated Parmigiano
- a splash of olive oil
- 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.
The lasagna sheets:
- 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.
You can use the plain lasagna pasta sheets, however, cut them in half.
If you can't find the eggplant you can use zucchini if you want, or omit it.
If you don't want to crush the whole tomatoes, buy them already diced or pureed.
- Category: Main/side
- Method: stovetop/baked
- Cuisine: Italian
Keywords: lasagna roll ups, Italian, san marzano tomatoes, fresh mozzarella, parmigiano cheese, eggplant