Cheesy Eggplant Lasagna Roll Ups

Discover the joy of Cheesy Eggplant Lasagna Roll-Ups, a lighter twist on traditional lasagna that's both delicious and nutritious. Using eggplant as a creative pasta substitute, these roll-ups are gluten-free and packed with flavor. With layers of creamy ricotta, rich marinara, and a melty cheese trio, this dish is perfect for family gatherings or weeknight meals. Dive into the preparation process and enjoy the vibrant benefits of incorporating more veggies into your diet while satisfying your comfort food cravings.

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Ingredients

2 medium eggplants, sliced lengthwise into 1/4-inch thick slices

2 cups ricotta cheese

1 cup grated Parmesan cheese

2 cups shredded mozzarella cheese, divided

2 cups marinara sauce

1 large egg

2 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

Olive oil, for brushing

Fresh basil leaves for garnish (optional)

Instructions

Prepare the Eggplant:

- Preheat your oven to 400°F (200°C).

- Arrange the eggplant slices on a baking sheet.

- Lightly brush both sides of the slices with olive oil and season with salt and pepper.

- Roast in the oven for about 20 minutes, or until the eggplant is tender and golden brown.

- Once done, remove the baking sheet from the oven and let the slices cool.

Make the Cheese Filling:

- In a large mixing bowl, combine the ricotta cheese, 3/4 cup of shredded mozzarella cheese, grated Parmesan cheese, minced garlic, and the egg.

- Add the dried basil, oregano, and a pinch of salt and pepper to the mixture.

- Stir everything together until the mixture is smooth and well combined.

Assemble the Roll-Ups:

- Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

- Take one roasted eggplant slice and place about 2 tablespoons of the cheese filling at one end of the slice.

- Roll the eggplant slice tightly from the filling end and place it seam-side down into the baking dish.

- Repeat this rolling process with all the eggplant slices, placing each one snugly in the dish.

Top with Sauce and Cheese:

- Once all the eggplant roll-ups are arranged in the dish, pour the remaining marinara sauce over the top, ensuring all rolls are completely covered.

- Sprinkle the remaining 1 1/4 cups of shredded mozzarella cheese evenly over the marinara sauce.

Bake:

- Cover the baking dish with aluminum foil (to avoid sticking, you can lightly spray the foil with cooking spray).

- Bake in the preheated oven for 25 minutes.

- After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden brown on top.

Serve:

- Allow the lasagna roll-ups to cool for about 10 minutes before serving.

- If desired, garnish with fresh basil leaves for a touch of color and flavor.

Prep Time, Total Time, Servings: 30 min | 1 hr 10 min | 4 servings

- Presentation Tips: Serve the roll-ups on a large platter and drizzle with extra marinara sauce. Adorn with fresh basil for a vibrant and appetizing look!