Spinach And Eggplant Lasagna Roll Ups

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 cups any tomato sauce (homemade or bottled)
• 4 japanese eggplants or 4 small eggplants, halved crosswise then sliced into slices 1/4 inch thick
• 1 (5 -6 ounce) bag pre washed baby spinach
• 3 tablespoons olive oil
• 1 garlic clove, chopped
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lb ricotta cheese
• 1 large egg yolk, beaten
• 1/2 cup grated parmesan cheese
• 8 lasagna noodles (not no boil)

Recipe

• 1 heat oven to 450 dgrees.
• 2 toss eggplant slices with olive oil garlic 1/2 tsp salt, and 1/4 tsp pepper.
• 3 arrange in single layer on oiled baking sheet.
• 4 bake until tender, about 12 minutes, tuning once.
• 5 cook spinach in boiling salted water for 2 minutes.
• 6 drain in colander.
• 7 when cool enough to handle,squeeze excess water end chop finely.
• 8 mix together ricotta cheese, egg yolk, spinach and parmesan, add 1/4 tsp salt and pepper, mix well.
• 9 cook lasangne noodles as directed on package, until tender.
• 10 drain and rinse with cold water.
• 11 spoon two cups tomato sauce into 13 by 9 baking dish.
• 12 lay out lasagne noodles on work surface, spread 1/3 cup filling over each noodle, cover with slice of eggplant.
• 13 roll up each noodle and arrange seam side down over tomato sauce.
• 14 brush top of noodles with water, and spoon remaining tomato sauce down middle of each roll.
• 15 cover tightly with foil.
• 16 bake in 350 degree oven about 20 minutes.
• 17 serve with a mixed green salad.