Eggplant and Spinach Lasagne Spirals Recipe

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Ingredients

Count

Nutrition

6023

Calories

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Ingredients:

Serving

3 lb plum tomatoes , halved lengthwise
5 tbsp olive oil
3/4 tsp salt
1/2 tsp black pepper
1 small onion, finely chopped
2 garlic cloves, minced
1/2 cup water
1/4 cup chopped fresh basil
2 lb asian or baby italian eggplants (4 to 6), halved crosswise, then cut lengthwise into slices slightly less than 1/4 inch thick
3 tbsp olive oil
1 large garlic clove, finely chopped
1 1/4 tsp salt
1/2 tsp black pepper
10 oz baby spinach
1 lb ricotta (preferably fresh )
1 large egg yolk, lightly beaten
1/2 cup finely grated parmigiano-reggiano (1 oz)
8 dried lasagne noodles ( not no-boil; 8 oz)

Directions:

Roast tomatoes for sauce: Preheat oven to 450°F.
Toss tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides up, in 1 layer in 2 oiled glass or ceramic shallow baking dishes. Roast tomatoes in upper and lower thirds of oven, switching position of dishes halfway through baking, until skins are wrinkled and beginning to brown, 35 to 40 minutes. Cool slightly in baking dishes on racks.
Roast eggplant for lasagne: Toss eggplant slices with oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange in 1 layer on 2 oiled baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking and turning slices over once, until tender, 12 to 14 minutes.
Reduce oven temperature to 350°F.
Finish tomato sauce: When tomatoes are cool enough to handle, peel off skin and discard. Purée tomatoes with their juices in a blender, pulsing until almost smooth.
Cook onion and garlic in 2 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring, until golden, about 10 minutes. Stir in tomato purée, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper and simmer, partially covered, stirring occasionally, until slightly thickened and reduced to about 4 cups, about 15 minutes. Stir in basil.
Make filling and assemble lasagne: While sauce is simmering, cook spinach in a 3- to 4-quart pot of boiling salted water, uncovered, 1 minute, then drain in a colander. When cool enough to handle, squeeze any excess water from spinach and coarsely chop. Stir together ricotta, yolk, spinach, parmesan, 3/4 teaspoon salt, and 1/4 teaspoon pepper until combined well.
Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until tender. Drain noodles in a colander and rinse under cold running water.
Spoon 2 cups tomato sauce into a 13- by 9-inch glass baking dish (or other 3-quart shallow baking dish). Lay out 4 lasagne noodles on a work surface, then spread 1/3 cup filling evenly over each noodle and cover with eggplant slices in 1 layer. Roll up each and arrange spirals, seam sides down and without touching, over sauce in dish, then make 4 more rolls and arrange in dish. Brush noodles with water, then spoon some sauce down middle of rolls and cover dish tightly with foil.
Bake in middle of oven until heated through, about 20 minutes. Heat remaining tomato sauce and serve on the side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	6022.95 Kcal (25217 kJ)
Calories from fat	668.76 Kcal
		% Daily Value*
Total Fat	74.31g	114%
Cholesterol	110.7mg	37%
Sodium	1681.13mg	70%
Potassium	1904.01mg	41%
Total Carbs	178.05g	59%
Sugars	20g	80%
Dietary Fiber	12.19g	49%
Protein	223.09g	446%
Vitamin C	74.2mg	124%
Iron	2.5mg	14%
Calcium	383.3mg	38%

Amount Per 100 g
Calories	661.96 Kcal (2771 kJ)
Calories from fat	73.5 Kcal
		% Daily Value*
Total Fat	8.17g	114%
Cholesterol	12.17mg	37%
Sodium	184.77mg	70%
Potassium	209.26mg	41%
Total Carbs	19.57g	59%
Sugars	2.2g	80%
Dietary Fiber	1.34g	49%
Protein	24.52g	446%
Vitamin C	8.2mg	124%
Iron	0.3mg	14%
Calcium	42.1mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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