FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Lasagne Rolls With Roasted Tomato And Eggplant

2 faves
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

2 1/2 pounds plum tomatoes, halved lengthwise

4 garlic cloves, peeled

6 tablespoons olive oil

1 1/2 teaspoons salt

1 teaspoon black pepper

2 pounds eggplant (preferably baby Italian), cut into 1-inch pieces

1/3 cup water

1 pound ricotta (preferably fresh)

1 ounce finely grated Parmigiano-Reggiano (1/2 cup)

1 large egg yolk, lightly beaten

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 teaspoon freshly grated nutmeg

6 dried lasagne noodles (long, narrow, and curly-edged; not no-boil; 6 ounces)

You might also like

Lasagna Rolls With Roasted Red Pepper Sauce
Cooking Light
Three Cheese Zucchini Stuffed Lasagna Rolls
Skinny Taste
Eggplant And Pine Nut Rolled Lasagna
Vegan YumYum
Butternut Squash And Spinach Lasagna Rolls
Skinny Taste
Lemon Basil Lasagna Rolls
SHAPE Magazine
Spinach Lasagna Rolls
Skinny Taste
Mushroom Kale Lasagna Rolls
Skinny Taste
Cheesy Lasagna Rolls
Whole Foods Market
Kale & Mushroom Lasagna Rolls & Homemade Cashew...
Candice Kumai
My To-Die-For Lemon Basil Lasagna Rolls
Candice Kumai