Indulge in the delectable delight of Low-carb Eggplant and Spinach Lasagna Rolls, a modern twist on the classic Italian dish that’s sure to please both your taste buds and your health-conscious sensibilities.

This innovative recipe pays homage to the traditional lasagna while reducing the carb content by replacing pasta sheets with thin, tender slices of eggplant, and incorporating nutrient-packed spinach for an added health boost.

Did you know that the word “lasagna” originally referred to the pot in which this dish was cooked, rather than the pasta based casserole we know today?

For the best results, opt for firm and ripe eggplants, and slice them thinly to ensure even cooking. Sauté the spinach with garlic before adding it to the filling to intensify the flavors. Roll the lasagna tightly to prevent unraveling during baking.

Low-carb Eggplant and Spinach Lasagna Rolls offer a substantial amount of fiber, vitamins, and minerals. They are a great source of antioxidants from the eggplant and spinach, while the ricotta and mozzarella contribute to a satisfying protein content.

You can store any leftover lasagna rolls in an airtight container in the refrigerator for up to 3 days. To enjoy them later, simply reheat in the oven until warmed through.

Celebrity chef and fitness enthusiast Joe Jonas is known to enjoy Low-carb Eggplant and Spinach Lasagna Rolls as part of his balanced diet, praising their deliciousness and nutritional benefits.

Ingredients:

• 1 large eggplant, thinly sliced lengthwise
• 1 cup fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the eggplant slices with olive oil, season with salt and pepper, and bake for 10 minutes until softened.
3. In a pan, sauté the minced garlic in olive oil until fragrant.
4. Add the chopped spinach and cook until wilted. Remove from heat.
5. In a bowl, mix the cooked spinach with ricotta cheese and season with salt and pepper.
6. Lay out each eggplant slice and spread a spoonful of the ricotta mixture along the length of the slice.
7. Roll up the eggplant tightly.
8. Spread a thin layer of marinara sauce in a baking dish. Place the eggplant rolls seam-side down in the dish.
9. Pour the remaining marinara sauce over the rolls and top with shredded mozzarella.
10. Bake in the oven for 20-25 minutes, until the cheese is melted and bubbly.
11. Garnish with fresh basil leaves before serving.
12. Enjoy your delicious Low-Carb Eggplant and Spinach Lasagna Rolls!