Eggplant Lasagna Rolls


Vegetarians and meat-eaters alike will devour these comforting lasagna rolls. We use thinly sliced eggplant in place of pasta to cut the carbs. Preroasting the eggplant helps develop the flavor and softens the slices for easy rolling.

Prep Time:
45 mins
Additional Time:
1 hr
Total Time:
1 hr 45 mins
6 servings


  • 3 large eggplants

  • ½ teaspoon salt, divided

  • 3 tablespoons extra-virgin olive oil

  • 2 cups crushed tomatoes

  • ½ cup chopped fresh basil, divided

  • 3 teaspoons minced garlic, divided

  • 1 cup frozen chopped spinach, thawed

  • 2 ½ cups part-skim ricotta cheese

  • ¼ cup grated Parmesan cheese

  • ½ teaspoon ground pepper

  • 1 cup shredded part-skim mozzarella cheese


  1. Position racks in the middle and upper third of oven; preheat to 425 degrees F. Coat 2 rimmed baking sheets with cooking spray.

  2. Slice each eggplant lengthwise into 1/4-inch-thick strips. Discard any small or misshapen pieces. You should have about 24 strips. Sprinkle the strips with 1/4 teaspoon salt and let stand for 15 minutes.

  3. Pat the eggplant slices dry and brush both sides with oil. Place on the prepared pans, overlapping the slices a little if necessary. Roast until soft and beginning to brown, swapping the pans from top to bottom midway, about 20 minutes. Let cool slightly.

  4. Meanwhile, combine tomatoes, 1/4 cup basil, 2 teaspoons garlic and the remaining 1/4 teaspoon salt in a large bowl. Spread 1/2 cup of the mixture in a broiler-safe 9-by-13-inch baking pan. Squeeze spinach to remove any excess liquid. Combine the spinach, ricotta, Parmesan, pepper and the remaining 1 teaspoon garlic in a medium bowl.

  5. When the eggplant is cool enough to handle, spread a generous tablespoon of the ricotta mixture on each slice. Starting from the narrowest end, roll up the slices and place in the baking pan seam-side down. Top with the remaining tomato mixture.

  6. Bake the rolls on the middle rack until the tomato mixture is hot and bubbling, 40 to 45 minutes. Remove from the oven and preheat the broiler to high.

  7. Top the rolls with mozzarella. Broil until the cheese is bubbling and beginning to brown, 1 to 2 minutes. Sprinkle with the remaining 1/4 cup basil and serve.

    Eggplant Lasagna Rolls

Nutrition Facts (per serving)

374 Calories
21g Fat
29g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 4 rolls
Calories 374
% Daily Value *
Total Carbohydrate 29g 11%
Dietary Fiber 9g 33%
Total Sugars 12g
Protein 22g 44%
Total Fat 21g 27%
Saturated Fat 9g 44%
Cholesterol 47mg 16%
Vitamin A 4052IU 81%
Vitamin C 15mg 17%
Folate 123mcg 31%
Sodium 656mg 29%
Calcium 534mg 41%
Iron 3mg 16%
Magnesium 95mg 23%
Potassium 1079mg 23%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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