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Eggplant Lasagna Roll-Ups

  Published on December 17th, 2021
  Reading time: 2 minutes
  Last modified May 18th, 2022
eggplant lasagna
ChefAimee AristotelousDifficultyIntermediateRating
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If you're craving a keto-friendly lasagna, this dish has all of the elements but is far less labor-intensive. These roll-ups are just the base of endless opportunities--other ingredients such as spicy sausage and bell peppers make wonderful additions. Pair with a crisp Casar salad for an Italian keto experience without the carbohydrates.

Yields1 Serving
Prep Time20 minsCook Time35 minsTotal Time55 mins

Directions

Directions
1

With the stem side up, stand the eggplant and cut it lengthwise into 1/4-inch slices, for a total of around 6 portions.

2

Rub both sides of each eggplant slice with salt and pepper, to taste.

3

Place the eggplant slices on a layer of paper towels and allow them to "sweat" for 15 minutes to remove excess moisture.

4

Preheat the oven to 350°F.

5

Pat the eggplant dry with fresh paper towels and transfer the slices to a rimmed baking shit.

6

Bake the eggplant until it is barely tender, about 15 minutes. Be sure not to overcook it.

7

While the eggplant slices are in the oven, combine the ricotta cheese, mozzarella, salt, and pepper, garlic powder, and Italian seasoning in a medium bowl.

8

Remove the eggplant slices from the oven and allow them to cool for 5 minutes.

9

Raise the oven temperature to 400°F.

10

Spoon half of the marinara sauce into the bottom of a 13 x 9-inch baking dish.

11

Spoon 2 tablespoons of the ricotta cheese mixture onto an eggplant slice. Roll it up and place it seam-side down on the marinara sauce in the baking dish. Repeat until all slices have been filled, folded, and placed.

12

Top the roll-ups with the remaining marinara sauce and bake for 20 minutes. Garnish with fresh basil and grated parmesan, to taste (optional).

Directions

Directions

Directions
1

With the stem side up, stand the eggplant and cut it lengthwise into 1/4-inch slices, for a total of around 6 portions.

2

Rub both sides of each eggplant slice with salt and pepper, to taste.

3

Place the eggplant slices on a layer of paper towels and allow them to "sweat" for 15 minutes to remove excess moisture.

4

Preheat the oven to 350°F.

5

Pat the eggplant dry with fresh paper towels and transfer the slices to a rimmed baking shit.

6

Bake the eggplant until it is barely tender, about 15 minutes. Be sure not to overcook it.

7

While the eggplant slices are in the oven, combine the ricotta cheese, mozzarella, salt, and pepper, garlic powder, and Italian seasoning in a medium bowl.

8

Remove the eggplant slices from the oven and allow them to cool for 5 minutes.

9

Raise the oven temperature to 400°F.

10

Spoon half of the marinara sauce into the bottom of a 13 x 9-inch baking dish.

11

Spoon 2 tablespoons of the ricotta cheese mixture onto an eggplant slice. Roll it up and place it seam-side down on the marinara sauce in the baking dish. Repeat until all slices have been filled, folded, and placed.

12

Top the roll-ups with the remaining marinara sauce and bake for 20 minutes. Garnish with fresh basil and grated parmesan, to taste (optional).

Eggplant Lasagna Roll-Ups

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