Tuesday, January 25, 2011

Roll-Up Eggplant Lasagna

I made lasagna after a long time today. It is one of my favorite Italian dish and unfortunately we don't get veggie lasagna in any restaurants around here. They usually serve the non-veg version. I had an eggplant in my refrigerator so I decided to make roll-up eggplant lasagna for lunch and along with that I baked some Herb Italian bread; which is going to rule my next post :)


Coming back to lasagna, along with eggplant slices, I added some saute'd onions and some shredded jalapeño jack cheese. Lasagna tasted awesome and we both enjoyed our lunch.Finished more than half of the dish I baked! :)


This recipe serves 2-3 people. (Click here for printable version)

Ingredients:
8 lasagna noodles (boiled per instruction on the package and strained)
1 small eggplant 
2 cups shredded cheese; divided (I used jalapeño jack, you can use any other per your choice)
1 large onion (sliced thin and long)
1 jar spicy marinara sauce ( 24 oz jar or you can make your own sauce; I didn't have time in hand)
1 tsp red crushed pepper (or per taste)
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp garlic salt
regular salt - for sprinkling on eggplant
black pepper- for sprinkling on eggplant
1/2 tsp Italian seasoning
2 tbsp olive oil

Method:
1. Peel eggplant. Place the eggplant upright on the cutting board and slice the eggplant in long thin vertical slices. Sprinkle some salt and black pepper on eggplant.
2. Heat one tbsp of olive oil in a pan and fry the eggplant slices lightly from both sides. Keep aside.
3. Now heat rest of 1 tbsp of olive oil and put onions in it. Stir-fry until translucent. Add some garlic salt, red crushed pepper, Italian seasoning, dried basil and oregano and mix well. Take onions off gas.
4. Heat the marinara sauce in a pan and adjust the spices per your taste. Now layer the baking dish with 1 cup of sauce in the bottom.
5. Now taking one strip of pasta at a time, start layering it with 2 slices of eggplant, then onions and top it off with some cheese. Start rolling pasta starting from one end and go till end. Put it seam side down in the baking dish. Repeat this process until all the pasta sheets are finished. 
6. Cover the pasta completely with the rest of the sauce. Sprinkle rest 1 cup of the cheese on top of it.
7. Bake at 400 degree F in a pre-heated oven for about 25 minutes. 

Serve with your favorite salad or my favorite Herb Italian Bread (recipe coming soon!) :)

Enjoy!!


21 comments:

Nitin Sharma said...

Trust me, this one beats olive garden, carinos or any other italian restaurant. And the bread on the side turned out awesome as well. A perfect meal...thx to my lovely wife :)

Ria Mathew said...

I am a big sucker for Lasagna!Do you guys have Bucca Di Beppo there? We usually eat out a lot in that restaurant, they are really good with enormous quantity! Order only 'small' if you are a group of 3 :) I am not sure whether they have veg lasagna, but whatever they have is amazing!

ravienomnoms said...

Oh what a great meal! This would just totally hit the spot for me, sounds so good!

Priya said...

Omg, cant take my eyes from ur clicks,soooo irresistible lasagna..

Kankana said...

lasagna is one of my fav .. these looks delicious !

Now Serving said...

The lasagna and the sauce succulent marinara sauce look ever so appetizing!

Spoon and Chopsticks said...

That looks lovely, Vaishali!

aipi said...

This looks awesome! Great pics, so vibrant and so professional looking... It has made me HUNGRY!!!

US Masala

Apu said...

Lasagna really looks mouthwatering!!

Suchi said...

well done- loved the eggplant twist to lasagna!

Torviewtoronto said...

looks delicious rollups

Swapna said...

Congrats on making the top 9 on FB!!! Beautiful click and recipe dear...please pass me that dish :)...

foodblogandthedog said...

Love the
lasagna/cannelloni/eggplant parmigiana hybrid!! It looks gorgeous can't wait to try it. Looks like a Friday night dish to me... Thanks!

xandra said...

your blog is fantastic..such amazing recipes…

Stephanie said...

Yum! I'm a fool for lasagna...any kind really! Yours looks so good and zesty! :-p

Gratz on making Top 9!!

Stephanie said...

I've never rolled up lasagna, but it looks so fun! Sounds delicious with eggplant.

Congrats on making the Top 9!

21st Century Housewife© said...

I love the idea of rolling the lasagne - brilliant! Your dish looks and sounds really scrumptious.

Sheila Farrand said...

The type of lasagna typically made where I live has either cottage cheese or ricotta cheese.
www.clutter-free-home.com

Pavithra said...

Love lasagna and this looks amazing.. Looks too good and tempting.

Claudie said...

Wow. Roll-up lasagna: I hadn't thought of doing this! I think it's a great idea as it allows you to enjoy the dish without a huge mess :)

Brown Cookie Blog said...

Woah! This is both delicious and healthy. I am sure the eggplant is so soft and marshmallowly after baking. Thanks for sharing!! Julie

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