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Eggplant-Lasagna-Roll-ups

Eggplant Lasagna Roll-Ups

EatMoveHealthy
This lighter version of lasagna uses thinly sliced eggplant instead of pasta for a delicious, low-carb twist. It’s cheesy, satisfying, and perfect for family dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner, Lunch, Main Course
Cuisine Italian, Low-Carb
Servings 4 Servings
Calories 310 kcal

Equipment

  • Baking Sheet
  • Mixing bowls
  • Baking dish

Ingredients
  

  • 2 Medium Eggplants sliced lengthwise (¼ inch thick)
  • 2 tbsp Olive Oil
  • 1 cup Ricotta Cheese
  • 1 cup Spinach chopped
  • 1 Egg
  • 1 cup Marinara Sauce sugar-free
  • 1 cup Shredded Mozzarella Cheese
  • ½ cup Grated Parmesan
  • ½ tsp Oregano
  • Salt & pepper to taste

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Brush eggplant slices with olive oil and roast on a baking sheet for 10 minutes until tender.
  • In a bowl, mix ricotta, spinach, egg, oregano, salt, and pepper.
  • Spread filling onto each eggplant slice, roll up, and place seam-side down in a baking dish.
  • Top with marinara sauce, mozzarella, and parmesan.
  • Bake 20–25 minutes until bubbly and golden.

Notes

  • Calories: ~310
  • Protein: 18g
  • Fat: 19g
  • Carbs: 14g
  • Fiber: 5g
  • Net Carbs: 9g
 
 
For added protein, mix ground turkey or beef into the filling.
Pat eggplant dry after roasting to prevent watery lasagna.
Keyword Eggplant Lasagna Rollups, keto Eggplant Rollups, vegetarian low carb lasagna roll ups