Best 4 Eggplant And Spinach Lasagne Spirals Recipes
Unleash your culinary creativity with our delightful Eggplant and Spinach Lasagne Spirals, a symphony of flavors that will tantalize your taste buds. This innovative dish combines the rich, smoky essence of eggplant with the vibrant freshness of spinach, creating a captivating flavor profile that dances on your palate.
Nestled within layers of tender lasagna sheets, the eggplant and spinach filling weaves a tapestry of textures, from the soft, yielding eggplant to the crisp, earthy spinach. The creamy béchamel sauce adds a velvety richness, while the melted mozzarella cheese provides a gooey, golden-brown topping that perfectly complements the dish.
But that's not all! This article also features a collection of equally enticing recipes that will elevate your culinary repertoire. Embark on a culinary adventure with our mouthwatering Spinach and Ricotta Stuffed Shells, where tender pasta shells embrace a luscious filling of spinach, ricotta cheese, and Parmesan, all enveloped in a velvety tomato sauce.
For a hearty and flavorful twist, dive into our hearty Eggplant Parmesan Stacks, where succulent eggplant slices are layered with savory tomato sauce, melted mozzarella cheese, and a sprinkling of Parmesan, creating a symphony of textures and flavors that will leave you craving more.
And if you're seeking a lighter, yet equally satisfying option, our delectable Zucchini and Spinach Lasagna Rolls await. Delicate zucchini slices are filled with a vibrant blend of spinach, ricotta cheese, and mozzarella, then rolled and baked to perfection.
With each recipe offering a unique taste sensation, this article is a treasure trove of culinary delights, guaranteed to satisfy even the most discerning palate. So, prepare to embark on a culinary journey, where every bite tells a story of creativity, passion, and love for delicious food.
SPINACH EGGPLANT LASAGNA
A low carb spinach eggplant lasagna
Provided by Angela Coleby
Categories Main Course Vegetarian
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 190C/375F degrees.
- Place the sliced eggplant onto a baking tray and brush with the olive oil on both sides.
- With a hot grill, place the eggplant under and grill until both sides are golden (turn over the eggplant once one side is cooked).
- Set aside.
- In a bowl, mix the spinach, ricotta, nutmeg, salt and pepper.
- Put a layer of the eggplant at the bottom of a greased baking dish.
- Spread some of the spinach mixture over the aubergine and cover in a layer.
- Cover this layer with a few spoons of low carb marinara sauce
- Repeat the layers until used up.
- Sprinkle the top with the Parmesan and mozzarella cheese and bake for 30-40 minutes.
- Eat and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 297 kcal, Carbohydrate 11 g, Protein 11 g, Fat 24 g, Fiber 4 g
EGGPLANT LASAGNA RECIPE
All the tasty flavors and the comfort of lasagna without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herb, and of course a little red pasta sauce. This hearty vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 14
Steps:
- Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
- Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
- Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
- While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
- Remove the eggplant from the oven. Lower the heat to 375 degrees F.
- Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it's fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
- Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
- Let the lasagna rest for 10 minutes before cutting and serving.
Nutrition Facts : Calories 119.6 kcal, Carbohydrate 8.2 g, Protein 9.8 g, Fat 4 g, SaturatedFat 2.3 g, Cholesterol 31.9 mg, Fiber 3.1 g, ServingSize 1 serving
LUXURIOUS SPINACH LASAGNA ROLL-UPS WITH EGGPLANT
Luxuries Spinach Lasagna Roll-ups takes this wonderful Italian pasta dish to new heights! Lovely ricotta, mozzarella, Parmigiano, and fried eggplant all rolled up into a spiral and baked in a tomato sauce. Talk about comfort food with a side of beauty!
Provided by Loreto and Nicoletta
Categories Main/side
Time 1h30m
Number Of Ingredients 17
Steps:
- Finely chop the onion, mince the garlic.
- Remove the peel and slice eggplant into long strips about 1/8 inch thick, then place on a plate.
- Take tomatoes out of the can and crush them with your hands or with a hand blender.
- In a medium saucepot, drizzle in olive oil. Toss in onion, garlic, and red chili flakes. Swirl ingredients with a spoon then turn on the heat to a medium setting.
- When garlic and onion start to sizzle, pour in tomatoes, and then add basil leaves.
- Season with salt and pepper to taste then partially cover and turn heat to a simmer. Cook for about 25-30 minutes or until thickened.
- While the sauce is simmering, heat up olive oil in a sauté pan then place eggplant strips in and cook for about 2 minutes a side or until they start to turn golden in color.
- Place the cooked eggplant on a paper towel-lined plate. Continue cooking eggplant until they are all done. Set aside.
- Get a large pot of salted water on boil.
- Place lasagna sheets into the pot of boiling salted water and cook as instructed on the package. Take out once cooked and drain. Place in a bowl.
- Gather your ingredients: ricotta, pasta noodles, mozzarella, fried eggplant, tomato sauce, and Parmigiano in front of you.
- Take one of the cooked lasagna sheets and place it on a plate, spread a tablespoon of the ricotta onto the sheet. Add on diced mozzarella and grated Parmigiano.
- Top with 1-2 slices of the fried eggplant and start to roll with the closest end to you, rolling forward to the other end. Place roll-up seam side down.
- Cut in half so you have two roll-ups with crinkled edges.
- In a 9 x 13 baking dish ladle in a good amount of tomato sauce, saving some for the top and plating. Place the roll-ups cut side down into the sauce. Continue this process until all the rolls are in the dish. There will be 12.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Spoon some of the tomato sauce sparsely on top. Sprinkle on some of the mozzarella and Parmigiano.
- Dust with the breadcrumbs and a drizzle of olive oil, and into the middle rack of the oven you go for about 20 minutes. For the last 2 minutes, I turn the grill on and get that top nice and crispy. Watch it though because it could burn. Take out of the oven and let sit for 5-10 minutes.
- Spoon some of the leftover sauce onto the plate creating a pool. Take two of the rollups and put them on top of the tomato sauce.
- Garnish with fresh basil. Ready to serve.
LASAGNA WITH TOMATO SAUCE AND ROASTED EGGPLANT
This is a great do-ahead dish. I made two of them for a dinner party during a very busy week; I roasted the eggplant one day, made the sauce another, assembled the lasagnas quickly on the morning of my dinner party and refrigerated them until I got home about an hour before my guests were due to arrive.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 2h
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with foil and brush the foil lightly with olive oil. Slice the eggplant 1/3 inch thick, sprinkle with salt and toss with 2 tablespoons of olive oil. Place on the baking sheet and roast 15 to 20 minutes, until the slices are lightly colored on the bottom and soft to the tip of a knife. Remove from the oven, and carefully fold the foil over and crimp the edges together (be careful not to burn yourself!). Let the eggplant cool and steam in the foil packet for 20 minutes. Set aside and turn the oven down to 350 degrees.
- Lightly oil a rectangular baking dish. Blend the ricotta cheese with the egg, water, cinnamon, and salt and pepper to taste. Set aside 1/2 cup of tomato sauce and 3 tablespoons of Parmesan to make sure you have enough for the top layer of the lasagna.
- Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread it with an offset or a rubber spatula. Top the ricotta with half the eggplant, and sprinkle basil and half the mozzarella over the eggplant. Top with a layer of tomato sauce and a layer of Parmesan. Repeat the layers, then add a final layer of lasagna noodles topped with ricotta if any remains, and most importantly with the tomato sauce and Parmesan you set aside. Drizzle a little bit of olive oil over the top.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 13 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 7 grams, Sodium 676 milligrams, Sugar 9 grams, TransFat 0 grams
Tips:
- To ensure the eggplant slices cook evenly, slice them to a uniform thickness of about 1/4 inch. Using a mandoline slicer can help achieve consistent thickness.
- Soak the eggplant slices in salt water for about 30 minutes before cooking. This step helps draw out any bitterness and prevents them from absorbing too much oil during cooking.
- Pan-frying the eggplant slices in a non-stick skillet with a little bit of olive oil allows for better control of the cooking process and prevents the slices from becoming soggy.
- Don't overcrowd the skillet when pan-frying the eggplant slices. Cook them in batches if necessary to ensure they get evenly browned and crispy.
- Use fresh spinach for the filling. Wilting the spinach before using removes excess moisture and intensifies its flavor.
- Season the ricotta cheese mixture generously with salt, pepper, and grated Parmesan cheese. This adds depth of flavor to the lasagna spirals.
- To prevent the lasagna spirals from drying out during baking, cover the baking dish with aluminum foil for the first 20 minutes of baking.
- For a crispier top, uncover the baking dish and broil the lasagna spirals for a few minutes at the end of the baking time.
Conclusion:
The Eggplant and Spinach Lasagna Spirals recipe offers a unique and flavorful twist on the classic lasagna dish. Using eggplant slices instead of pasta sheets creates a healthier and more visually appealing dish. The combination of roasted eggplant, spinach, ricotta cheese, and tomato sauce provides a delightful medley of flavors and textures. This recipe is perfect for vegetarians and those seeking a healthier alternative to traditional lasagna. With careful preparation and attention to detail, you can create a delicious and impressive dish that will surely be a hit with your family and friends.
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