Go Back
Cheesy Eggplant Lasagna Roll Ups are an innovative take on a beloved Italian classic. This dish combines the comforting, hearty layers of lasagna with the delightful twist of rolled-up eggplant, creating a visually stunning and delicious meal. Not only does it satisfy cravings for cheesy, savory goodness, but it also offers a healthier alternative to traditional lasagna. By substituting pasta with thinly sliced eggplant, this recipe caters to those looking for lighter, gluten-free options without compromising on taste.

Cheesy Eggplant Lasagna Roll Ups

Discover a delicious twist on a classic Italian dish with Cheesy Eggplant Lasagna Roll Ups. This innovative recipe replaces traditional pasta with thinly sliced eggplant for a healthier, gluten-free alternative that doesn’t skimp on flavor. Packed with a creamy cheese filling, enriched by aromatic herbs and complemented by zesty marinara, these roll-ups are perfect for family dinners or meal prep. Indulge in a dish that is as visually stunning as it is satisfying!
Print Recipe Pin Recipe

Ingredients
  

2 medium eggplants, sliced lengthwise into 1/4-inch thick strips

1 tablespoon olive oil

Salt and black pepper, to taste

2 cups ricotta cheese

1 cup grated Parmesan cheese

2 cups shredded mozzarella cheese, divided

1 large egg

2 tablespoons fresh basil, chopped (or 1 tablespoon dried)

1 teaspoon garlic powder

1 teaspoon dried oregano

3 cups marinara sauce

Fresh basil leaves for garnish

Instructions
 

Prepare the Eggplant:

    Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes or until tender and slightly golden. Remove and let cool.

      Make the Cheese Filling:

        In a mixing bowl, combine the ricotta cheese, 1/2 cup of the Parmesan cheese, 1 cup of the mozzarella cheese, the egg, fresh basil, garlic powder, and oregano. Stir until the mixture is well combined and season with salt and black pepper to taste.

          Prepare the Marinara Sauce:

            In a separate saucepan, heat the marinara sauce over medium heat until warmed through. If you want, you can add crushed red pepper flakes for an extra kick!

              Assemble the Roll Ups:

                Spread a thin layer of marinara sauce onto the bottom of a 9x13-inch baking dish. For each eggplant slice, spread about 2 tablespoons of the cheese filling evenly over the surface. Carefully roll the eggplant slice from one end to the other, creating a roll. Place the roll seam-side down in the baking dish.

                  Repeat until all eggplant and filling are used. Once filled, nestle the rolls closely together in the baking dish.

                    Top the Roll Ups:

                      Pour the remaining marinara sauce over the top of the assembled roll ups. Sprinkle the remaining mozzarella and Parmesan cheese over the sauce, creating an even layer.

                        Bake:

                          Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

                            Serve:

                              Let the lasagna roll ups cool for about 5 minutes before serving. Garnish with fresh basil leaves and enjoy your delicious meal!

                                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings