Aubergine Lasagna Rollups
A meat free version of an Italian classic.
Ingredients
- 1 aubergine large, finely sliced, lengthways
- 1 tsp salt
- 1.5 cups Ricotta cheese
- 1/2 lemon juiced
- 1/2 cup Parmigiano Reggiano (finely grated, divided)
- 1/2 cup Basil leaves
- 1.5 tsp Oregano dried
- 3 tbsp extra virgin olive oil
- salt and pepper to taste
- 2 cups Passata divided
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Sprinkle the aubergine with salt and let it sit for 15 minutes. Then pat dry thoroughly.
- Place on the prepared baking sheet and cook in the oven for 13 to 15 minutes. Remove from the oven and lower the oven temperature to 375ºF (190ºC).
- In a bowl, mix the ricotta, lemon juice, half of the parmesan, basil, oregano, oil, salt, and pepper.
- Spread 3/4 of the passata into a baking dish. Scoop about two tablespoons of the ricotta filling onto the larger part of an aubergine slice. Roll to close and place the seam-side down in the baking dish. Repeat until all of the aubergine and ricotta is used up.
- Top with the remaining passata and the remaining parmesan. Bake for 15 to 20 minutes or until warmed through. Divide evenly between plates and enjoy!
Notes
This is the perfect light lunch or supper.
Meat free and low in carbs.
Serve with a fresh salad.