Eggplant and Spinach Lasagne Spirals Recipe

Looking for an easy EGGPLANT AND SPINACH LASAGNE SPIRALS recipe? Learn how to make EGGPLANT AND SPINACH LASAGNE SPIRALS using healthy ingredients.


Submitted by syd_bean

Makes 4 servings



Eggplant Lasagne with a new twist

Recipe Ingredients for EGGPLANT AND SPINACH LASAGNE SPIRALS

3 lb plum tomatoes, halved lengthwise
5 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
1 small onion, finely chopped
2 garlic cloves, minced
1/2 cup water
1/4 cup chopped fresh basil
2 lb eggplants
3 tablespoons olive oil
1 garlic clove
1 1/4 teaspoons salt
1/2 teaspoon black pepper
10 oz baby spinach
1 lb ricotta cheese
1 large egg yolk, lightly beaten
1/2 cup finely grated Parmigiano-Reggiano cheese
8 oz lasagne pasta

Recipe Directions for EGGPLANT AND SPINACH LASAGNE SPIRALS

  1. Roast tomatoes for sauce: Preheat oven to 450°F. Toss tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides up, in 1 layer in 2 oiled glass or ceramic shallow baking dishes. Roast tomatoes in upper and lower thirds of oven, switching position of dishes halfway through baking, until skins are wrinkled and beginning to brown, 35 to 40 minutes. Cool slightly in baking dishes on racks.

  2. Roast eggplant for lasagne: Toss eggplant slices with oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange in 1 layer on 2 oiled baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking and turning slices over once, until tender, 12 to 14 minutes.

  3. Reduce oven temperature to 350°F.

  4. Finish tomato sauce: When tomatoes are cool enough to handle, peel off skin and discard. Purée tomatoes with their juices in a blender, pulsing until almost smooth.

  5. Cook onion and garlic in 2 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring, until golden, about 10 minutes. Stir in tomato purée, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper and simmer, partially covered, stirring occasionally, until slightly thickened and reduced to about 4 cups, about 15 minutes. Stir in basil.

  6. Make filling and assemble lasagne: While sauce is simmering, cook spinach in a 3- to 4-quart pot of boiling salted water, uncovered, 1 minute, then drain in a colander. When cool enough to handle, squeeze any excess water from spinach and coarsely chop. Stir together ricotta, yolk, spinach, parmesan, 3/4 teaspoon salt, and 1/4 teaspoon pepper until combined well.

  7. Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until tender. Drain noodles in a colander and rinse under cold running water.

  8. Spoon 2 cups tomato sauce into a 13- by 9-inch glass baking dish (or other 3-quart shallow baking dish). Lay out 4 lasagne noodles on a work surface, then spread 1/3 cup filling evenly over each noodle and cover with eggplant slices in 1 layer. Roll up each and arrange spirals, seam sides down and without touching, over sauce in dish, then make 4 more rolls and arrange in dish. Brush noodles with water, then spoon some sauce down middle of rolls and cover dish tightly with foil.

  9. Bake in middle of oven until heated through, about 20 minutes. Heat remaining tomato sauce and serve on the side.

Categories

Main Dish

Nutrition Facts
Serving Size 907.3g
Amount Per Serving
Calories
788
Calories from Fat
391
% Daily Value*
Total Fat
43.4g
67%
Saturated Fat
12.1g
61%
Trans Fat
0.0g
Cholesterol
140mg
47%
Sodium
1620mg
67%
Potassium
1928mg
55%
Total Carbohydrates
73.3g
24%
Dietary Fiber
13.5g
54%
Sugars
20.5g
Protein
33.6g
Vitamin A 192% Vitamin C 178%
Calcium 61% Iron 41%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Very high in vitamin A
  • Very high in vitamin C
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