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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.

Nutrition

Calories: 310kcal
Keyword Eggplant Lasagna Rollups, keto Eggplant Rollups, vegetarian low carb lasagna roll ups
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