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Fresh Basil & Eggplant Lasagna Roll-ups

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Fresh Basil and Eggplant Lasagna Roll-ups
2008-07-25 Main Dish
5 27

A filling of cooked veggies and tofu is rolled up in lasagna noodles for a lower-fat alternative to regular lasagna.

  • Servings: 4-6


8 oz Lasagna Noodles
1 Large Eggplant
1 Tbsp Olive Oil
1 Yellow Onion, diced
8 oz Mushrooms, sliced
2 cloves Garlic, crushed
1× 12 oz box Firm Tofu
½ cup Chopped Fresh Basil
½ tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
1× 26-oz jar Prepared Spaghetti Sauce


Prepare lasagna noodles according to package directions, rinse and drain. Set the empty pasta pot on counter top. Hang each full lasagna noodle over edge of pot to cool. You may want to discard torn and broken strips of noodles. Meanwhile, peel eggplant and chop into 1-inch cubes. Heat olive oil over medium heat in a very large skillet with a lid (or an 8 quart stock pot). Saute onion for 3 minutes, until soft. Add mushrooms and garlic and saute for another 3 minutes. Stir in eggplant, cover and cook for 10 minutes. Using your hands, crumble tofu into small curds. Stir tofu and basil into skillet. Cook uncovered another 5 minutes, stirring frequently to prevent burning or sticking. Season with salt and pepper. Remove from heat, and allow to cool. Preheat oven to 375 degrees. Spray an 11x7" baking dish with nonstick cooking spray. Pour about 1 1/2 cups of spaghetti sauce into dish. Lay out lasagna noodles on a cutting board. Spread about 1/4 cup of filling down the center of each noodle, leaving last inch of noodle bare. Roll noodle up, so the bare end is last and can seal roll closed. Using a serrated knife, gently cut each lasagna roll-up down the middle of the noodle, forming two spiral halves. Place roll-ups into baking dish with ruffle sides up. Drizzle remaining spaghetti sauce over rollups, especially those in the corners. Cover pan with foil and bake for 40 minutes, until bubbly. Serve immediately with green salad and garlic bread.

Helpful Tips:

I wanted my family to enjoy the health benefits of soy protein and tofu. So, I converted a traditional lasagna recipe, substituting tofu for ricotta cheese. The tofu breaks into tiny curds that anyone will assume is ricotta cheese. And the dish is so full of flavor that no one will question the secret ingredient! The end result is a healthier, low-fat, great tasting recipe that'll please any tofu-phobe!