Vegetarian

Eggplant Lassagna Rolls is for Dinner.

Eggplant Lassagna Rolls takes 20 minutes to prepare.

Eggplant Lassagna Rolls takes 30 minutes to cook.

Eggplant Lassagna Rolls makes 6 servings.

The ingredients for Eggplant Lassagna Rolls are:

Filling:
1/2 of and Onion - Diced
1/2 of a Red Bell Pepper - diced
3 Cups of spinach - chopped
2 Cups Part Skim Ricotta Cheese
3 Cloves of Garlic - Minced
Dried Basil - to taste
Dried Oregano - To taste
Dries Parsley - To taste

1 Eggplant
1 Jar of Classico Spaghetti sauce
1.5 Cups of Mozzarella cheese

Here is how you make Eggplant Lassagna Rolls:

Add Onion and Red Pepper to a frying pan and cook until softened, then add in spinach and cook down. set to the side too cool. In a medium mixing bowl add ricotta and mozzarella cheese, Garlic and spices to taste. Mix well, then mix in cooked down onions peppers and spinach. Set to the sideThinly slice the Egg plant ( about 1/8 in, with the shape of the egg plant your only going to get about 6 to 8 good slices)... bring a pot of water to a boil and cook the egg plant until soft. Put on a plat with paper towel to dry. Add filling to the wider end of the eggplant slice and then roll up and add to a backing pan. Once the pan is filled with all the rolls I spread any reaming filling on top of the rolls then covered them in spaghetti sauce and sprinkled the cheese on top.Place in the oven at 350 Deg, for 30 minutes Serve over pasta or by itself !Serving Size: Makes 6 to 8 rolls Number of Servings: 6Recipe submitted by SparkPeople user BREVIK18.

The nutritional information for Eggplant Lassagna Rolls is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 358.6

• Total Fat: 20.6 g
• Cholesterol: 86.7 mg
• Sodium: 780.7 mg
• Total Carbs: 18.8 g
• Dietary Fiber: 3.6 g
• Protein: 26.0 g

Eggplant Lassagna Rolls is Italian cuisine.

The dietary needs meet for Eggplant Lassagna Rolls is Gluten Free