Eggplant Lasagna Roll-Ups
Better recipes, better meals.
Better recipes, better meals.
Lasagna noodles are filled with a mixture of tofu, eggplant, mushrooms and basil, then rolled up and baked in spaghetti sauce.
Prepare lasagna noodles according to package directions. Rinse and drain into a colander. Place the empty pasta pot on the countertop (on a trivet!) Hang each full lasagna noodle over the edge of the pot to cool. (You may want to discard torn and broken strips of noodles.)
Meanwhile, peel eggplant and chop into one inch cubes. Heat olive oil over medium heat in a very large skillet with a lid (or an 8 quart stock pot). Saute onion for 3 minutes, until soft. Add mushrooms and garlic and saute for another 3 minutes. Stir in eggplant, cover and cook for 10 minutes. Using your hands, crumble the tofu into small curds. Stir tofu and basil into the skillet. Cook uncovered another 5 minutes, stirring frequently to prevent burning or sticking. Season with salt and pepper. Remove from heat, and allow to cool.
Preheat oven to 375. Spray an 11x7" baking dish with non-stick cooking spray. Pour about 1 1/2 cups of the spaghetti sauce in the bottom of the pan, spreading evenly.
Lay out lasagna noodles on a cutting board. Spread about 1/4 cup of filling down the center of each noodle, leaving the last inch of the noodle bare. Roll the noodle up, so that the bare end is last, and can be used to seal the roll closed. Using a serrated knife, gently cut the lasagna roll-up down the middle into two spiral halves. Place roll-ups into the baking dish with the "ruffle" sides up. Drizzle remaining spaghetti sauce over roll-ups, especially those in the corners.
Cover pan with foil. Bake for 40 minutes, until bubbly. Serve immediately with green salad and garlic bread.
Notes:
Note: This dish freezes well, so why not double the recipe and make two pans?! Put the second pan in the freezer and save it for a rainy day!
Submitted By: kk1000
View all recipes by this user
|
Reviews: |
|
|---|---|