Dinner

Eggplant lasagna rolls is for Dinner.

Eggplant lasagna rolls takes 30 minutes to prepare.

Eggplant lasagna rolls takes 25 minutes to cook.

Eggplant lasagna rolls makes 16 servings.

The ingredients for Eggplant lasagna rolls are:

2 eggplant, peeled (yield from 1 Eggplant, fresh
3 cup Ricotta Cheese, whole milk
1 cup, pieces or slices Mushrooms, fresh
.75 cup, chopped Onions, raw
1 tsp Garlic powder
1 tsp Coarse Kosher Salt, Morton (by DJARTIST)
3 dash Pepper, black
1 tbsp Parsley, dried
1 cup Marinara Sauce, Rao's Homemade (by ERMOTH)
16 oz Beef 90% Lean organic grass fed ground (by REALRADIANT1)
3 serving Cheese, Great Value Finely Shredded Italian Style (1/3 Cup)

Here is how you make Eggplant lasagna rolls:

roast eggplant to softenmix ricotta and saut?ed veg together, add 1/4 cup shredded cheese, salt, pepper, garlic powder, and parsley. brown ground beef, strain1 tbspn of ricotta mixture spread on 1 piece of roasted eggplant, sprinkle on a bit of ground beef, and a pinch of Italian shredded cheese - roll up - and place in a baking dish that has a thin layer of marinara on the bottom. Fill dish with eggplant rolls - top with additional marinara, and shredded cheese - bake 350 for 25 minutes. Serving Size: 16 rolls Number of Servings: 16Recipe submitted by SparkPeople user MYSTTEARS.

The nutritional information for Eggplant lasagna rolls is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 173.6

• Total Fat: 10.6 g
• Cholesterol: 45.1 mg
• Sodium: 259.4 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 1.9 g
• Protein: 13.0 g