Cover the baking dish with a lid or aluminum foil. As a note purchase the large american eggplant instead of the chinese variety so that it s easier to prep your lasagna. Spoon the remaining tomato sauce over the rolls. Deborah davis ms rd practices clinical dietetics in. Saute eggplant until browned outside and soft inside 3 to 5 minutes.

Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant. Low carb stuffed eggplant rolls wrapped in bacon recipe. Preroasting the eggplant helps develop the flavor and softens the slices for easy rolling. Vegetables are a wonderful alternative to bread and pasta. Roll up and place in the baking dish seam side down.

Pour remaining of marinara sauce and top with basil and parmesan. Seriously just bring on the lasagna stuffed eggplant. In a large bowl stir together the ricotta cheese mozzarella cheese parmesan cheese and parsley. One of my favorite veggies to use are eggplants because i find they are so versatile. 5 from 1 vote.

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For more summer recipe inspiration check out the pick n save website or visit them on facebook twitter or pinterest. Arrange the rolls seam side down in the dish and pour the rest of the sauce on top. We use thinly sliced eggplant in place of pasta to cut the carbs. Place on a baking sheet lined with paper towels to absorb extra oil. Vegetarians and meat eaters alike will devour these comforting lasagna rolls.

Top each with an eggplant slice then roll into a spiral. Easy 10 ingredient vegan lasagna roll ups made with a protein rich and flavorful tofu filling rolled up in roasted eggplant slices. In a 11x17 inch 28 x 43cm baking sheet pour of the marinara sauce then add all the roll ups seam down. Each eggplant roll is stuffed with fresh flavors and ooey gooey cheese. Bake for 25 minutes or until cheese is melted and golden brown.

Allow eggplant to cool. Rather than use pasta for things like lasagna and ravioli many are now using thinly sliced vegetables. Get excited about eggplants with dietitian debbie dishes gluten free eggplant lasagna rolls perfect for vegetarians and flexitarians alike. Spread 3 tablespoons of the ricotta mixture on each noodle. Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up repeating for all slices.

Sprinkle with the remaining 1 cup mozzarella and cup parmesan. Spread 1 cup sauce in a 9 by 13 inch baking dish. Sprinkle with the remaining 1 cup mozzarella and cup parmesan. Allow eggplant to cool. Top each with an eggplant slice then roll into a spiral.

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Spread 1 cup sauce in a 9 by 13 inch baking dish. For more summer recipe inspiration check out the pick n save website or visit them on facebook twitter or pinterest. Pour remaining of marinara sauce and top with basil and parmesan. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant. Cover the baking dish with a lid or aluminum foil.