Eggplant and Pine Nut Rolled Lasagna
January 12th, 2009
Stumble it!
I tend to get my fresh vegetables on Tuesday, so by the time Sunday rolls around, I’m down a lot of produce. I wanted to make something yummy for dinner, but the only fresh veggie I had was an eggplant. My husband has undertaken a massive pantry operation (we have synched eLists and everything now), so I knew I had lasagna noodles, canned tomatoes, and pine nuts in with our non-perishables.
I’ve been wanting to play around with the idea of rolled lasagna for a while. It’s fun, easy, and not as messy to serve. I’ve found that vegan lasagna falls apart even more readily than its dairy counterpart since it doesn’t have solidifying cheese to keep it together. Rolled lasagna holds its shape marvelously and it’s attractive. It’s also a great way to make smaller portions of lasagna, if you don’t want a huge casserole dish full of it.
I baked mine in gratin dishes (you know me and individually portioned food). You can just as easily bake this in one large dish; there shouldn’t be a difference. You can also fill them with whatever you like. I think sundried tomatoes, spinach, mushrooms, roasted peppers… any of those would be a fabulous addition. I’ll add some possible variations to the recipe below.
Eggplant and Pine Nut Rolled Lasagna
Serves 4 (easily adapted)
8 Lasagna Noodles
1 Eggplant
Olive Oil
Salt
Black Pepper
2+ Cups Marinara Sauce (your favorite)
2 Slices Bread, toasted (or prepared breadcrumbs)
Pine Nut Spread
1 Cup Pine Nuts
1 Tbs Water
1/2 tsp White Wine Vinegar, or lemon juice
1 tsp Dried Italian Herbs
1/4 – 1/2 tsp Salt
Variation Ideas:
Add 1/3 Cup of Sun Dried tomatoes to pine nut spread
Add 1 Cup of sauteed spinach when filling
Add fresh baby spinach leaves when filling
Add 1 Cup of sauteed mushrooms when filling
Add strips of sauteed summer squash when filling
Boil noodles in salted water until al dente. Drain and lay out the noodles on a cookie sheet, lightly spraying with oil so that they do not stick. Set aside.
Peel eggplant. I find the easiest way to do this is to cut off both ends and use the edge provided to get your vegetable peeler started. I’ve found it difficult to get the peeler to cut the skin otherwise.
Place the eggplant upright on the cutting board. Slice the eggplant in long, thin vertical slices. Then slice each of these in half again, also vertically. Sprinkle with salt and pepper.
In a large non-stick or cast-iron skillet, begin browning the eggplant strips in olive oil, 2-3 Tbs a batch (or more). When strips are very tender and nicely browned on both sides, set aside.
In the hot skillet you cooked the eggplant in, add the pine nuts. Toast the pine nuts over medium-low heat until golden brown, being careful not to burn. Add the pine nuts to the work bowl of a food processor. Grind the nuts as well as you can, then add the remaining ingredients for the pine nut spread. Process until well combined.
Toast the bread and process into breadcrumbs.
Preheat oven to 400º F.
Assembly
Spread a little pine nut spread ontp each noodle. You don’t need a lot, it’s very rich! Add eggplant strips, as well as any other filling.
Roll up each noodle and place in your baking dish(es) seam-side down. Cover generously with sauce.
Top with breadcrumbs and bake for 20-25 minutes. Since everything is already cooked, they just need to heat up and slightly brown. If you’re baking them in individual gratin dishes as shown here, place all the dishes on a baking sheet for easier removal from the oven. Serve immediately!
Entry Filed under: Uncategorized
127 Comments
1. akahn | January 12th, 2009 at 12:51 pm
I’m curious what you use for sauce here? I can make a yummy red sauce with canned tomatoes, but it is never this red, or this thick. Ideas?
I use one of the large (24 oz?) cans of Muir Glen Organic Tomatoes. My standard sauce:
Heat 3-4 Tbs of olive oil in a large skillet with high sides. Add 1/2 tsp red pepper flakes and 2-3 tsp of dried italian herbs. Add blended tomatoes. Add 1 vegetable bullion cube (or 1 tsp salt) and cook on high for 10-20 minutes until thickened. That’s it! You can also add garlic to the oil before adding the tomatoes. I also sometimes add a few knobs of earth balance, or nooch, and lots of black pepper.
2. kim | January 12th, 2009 at 1:02 pm
they look delicious, and so pretty!
3. ¡Yo Soy Liz! | January 12th, 2009 at 1:02 pm
i love the idea of doing personal lasagna rolls because I am usually cooking for just myself and I have no use for a giant casserole of lasagna. Looks soooo good I might have to whip this up tonight.
4. Jumbleberry Jam | January 12th, 2009 at 1:04 pm
Yowzah! That looks awesome!! :-)
5. Mallika | January 12th, 2009 at 1:19 pm
That looks divine. I love that you’ve made them in separate dishes. Perfect for quiet informal dinner parties too!
6. kêrstin rodgers | January 12th, 2009 at 1:29 pm
That looks great! Pretty shaped lasagne too.
7. VeggieGirl | January 12th, 2009 at 1:42 pm
Divine!!
8. kelley | January 12th, 2009 at 1:42 pm
ooh, i love lasagne, but it’s always a little too much work and lot too much food for two people. lovely idea!
9. Anna GS | January 12th, 2009 at 1:56 pm
Rolling the noodles is a marvelous idea!
10. bex | January 12th, 2009 at 1:57 pm
you said the magic word, lasagna!
11. allularpunk | January 12th, 2009 at 2:10 pm
i’ve been making lasagna rollups forever, and you’re right – they are much less mess than regular lasagna! i usually do spinach and a basil-tofu ricotta. yum!
12. Chris | January 12th, 2009 at 2:32 pm
I’ve never made rolled lasagna, but this looks like a great strategy for portion control :P Seems like a little bit of work, but it’s probably well worth it. Will give it a shot some day soon! Great pictures, too :)
13. Shelby | January 12th, 2009 at 2:44 pm
Mmm, delicious. And serves 4! Perfect serving size for just me and some leftovers!
I can’t wait to try this.
14. Joe | January 12th, 2009 at 2:47 pm
The rolled idea is nice. I need my cheese though!
15. Amanda | January 12th, 2009 at 2:55 pm
Those look so cute! Like little pasta purses or something. I think I am going to try it out with ricotta cheese and see how it holds up.
16. g. | January 12th, 2009 at 3:01 pm
Wow.
Amazing photos, and the recipe seems delicious!
By the way, the spoon is very cute!
g.
17. Amy | January 12th, 2009 at 3:43 pm
This is great, because I too, get my produce on Tuesdays and I am down to an eggplant! I have all the other ingredients. Thanks!
18. Tofufreak | January 12th, 2009 at 3:48 pm
gorgeous! these look great :)
19. DJ Karma (VegSpinz) | January 12th, 2009 at 4:31 pm
Great idea- thanks for the inspiration!
20. iamchanelle | January 12th, 2009 at 5:23 pm
NOMNOMNOM. ooooh this sounds so delicious. i will be sure to add it to our dinner menu!!!!
gorgeous photos. :)
21. Gina | January 12th, 2009 at 5:51 pm
Oh man, that sounds SO good!! I don’t know exactly when, but I WILL be making this :)
22. Marianne | January 12th, 2009 at 5:52 pm
Such a great idea, and really, you could sub out anything you wanted for each of the components to make your own individual lasagnas – perfect for us single people :D
23. Rita | January 12th, 2009 at 6:18 pm
The lasagna looks great, I would love anything with eggplant and tomatoes in it.
24. rachel | January 12th, 2009 at 6:35 pm
These are lovely! I love the idea of rolling the eggplant into the noodle.
25. pen and paper | January 12th, 2009 at 6:38 pm
Oh, this looks fantastic! I might have to make this for dinner tomorrow. That’s right: have to. No choice in the matter at all. :)
26. Ed Coffin | January 12th, 2009 at 7:00 pm
Man, this looks way better than the stuff on my measly old blog. LOL
27. Jenny | January 12th, 2009 at 7:48 pm
Yummy! :)
28. Emma | January 12th, 2009 at 8:11 pm
WOW – that looks amazing. The photos are fantastic and the recipe sounds incredible. I’m going to have to try this one at home!!! Thanks for sharing.
29. dryxi | January 12th, 2009 at 9:23 pm
Ironically my boyfriend came home and requested lasagna tonight. I made this, but the store was out of eggplant so i went ahead and made it with spinach. It was delicious!
30. Kiersten | January 12th, 2009 at 9:28 pm
That looks fabulous. I used to love lasagna, but I haven’t had it since going vegan. I love the dishes that you baked them in.
31. pen | January 12th, 2009 at 10:22 pm
oh i love your individual portions. i think my children would like the “party food” appeal of their own dish. and i agree, rolled lasagne looks like better portion control for us second-helpers!
thanks for your great ideas.
32. Rathna | January 13th, 2009 at 12:50 am
Hi Lolo,
I dowloaded your app to my iPhone recently. It’s wonderful. First time to your blog. I’ve now become an ardent fan of you. Your blog really great and all the pictures are simply amazing, inspiring. The posts are really detailed and well written. Keep up the good work :-)
33. Jennette | January 13th, 2009 at 1:09 am
I made this tonight – the sun dried tomato method and it was super fantastic! Thank you for the recipe and for the great visuals. You Rock!
Jen
34. Vegetation | January 13th, 2009 at 1:18 am
Delicious! And *gasp* soy free too?!?!?! *Dances around room and dies of happiness*
35. DJ | January 13th, 2009 at 2:09 am
That looks out of this world! Considering you started out with only an eggplant that’s inspired!
36. jane | January 13th, 2009 at 2:41 am
Looks yummy! I can’t wait to try it!
37. Emma | January 13th, 2009 at 2:57 am
I hope I can find some lasagne noodles like that! Eggplant lasagne is the best lasagne ever, and that is the prettiest eggplant lasagne ever, so…
What do you use to keep track of your pantry?
38. arundati | January 13th, 2009 at 3:53 am
this is wonderfully simple yet am sure flavourful way to make lasagne rolls….am going to try this soon…
39. Jen | January 13th, 2009 at 8:02 am
This is really clever. I’m assuming “Sat” in your ingredients is supposed to be salt. Yes?
40. Bar | January 13th, 2009 at 8:27 am
Ohhh it looks so yummy!! I want to thank you for you photography blog. You are really a inspiration to me! I just started food blogging and your photography blog was so helpful. Thank you!
Would you like to exchange links?
Greetings from Holland!
xxx Bar.
41. Kristen's Raw | January 13th, 2009 at 2:45 pm
Your blog and pics are always so stunning!
Cheers to your health,
Kristen
42. Monica | January 13th, 2009 at 11:36 pm
What are “syched eLists?” I’m intrigued…
43. Aurinkotuuli | January 14th, 2009 at 3:35 am
This looks really delicious! Yum yum :).
44. H | January 14th, 2009 at 5:27 am
Where did you get those gratin dishes? They’re so pretty!
The lasagna looks delicious!
45. Lovliebutterfly | January 14th, 2009 at 10:02 am
These look too pretty to eat! What a great idea! Eggplant’s my favourite veggie with lasagna and pasta, but I don’t usually peel them! Yum!
46. Bianca- Vegan Crunk | January 14th, 2009 at 11:06 am
I’ve never even heard of rolled lasagna, but that is so smart! I always have problems plating lasagna, and this would look so much prettier.
47. vegan on stage | January 14th, 2009 at 12:16 pm
I cannot believe this is the first time ive been to your blog.. ITS ABSOLUTELY BEAUTIFUL!
I cant wait to try this recipe. Usually when I find vegan recipes for lasagna they include tofu (which im allergic to) so the fact that this one doesnt is totally exciting! THANK YOU!
48. Veg Blog Round-Up: News F&hellip | January 14th, 2009 at 6:03 pm
[...] Yum Yum: Eggplant and Pine Nut Rolled Lasagna by Lolo “I tend to get my fresh vegetables on Tuesday, so by the time Sunday rolls around, I’m [...]
49. ReneeK | January 15th, 2009 at 10:04 am
Thank you for such an inspired recipe! As soon as I saw it, I knew what I would be making for dinner that night. A quick rummage through my veggie drawer, and much to my dismay I was out of eggplant. Instead, I used lightly sauteed mushrooms and added sun-dried tomatoes to the pine nut mixture. Some fresh basil rolled in and I had a scrumptious meal for one. I very-much regretted reducing the recipe, because I would have loved leftovers the next day. Thank you for such a wonderful blog. I’m a big fan.
50. sara strother | January 16th, 2009 at 11:01 am
weird…i made mac and cheese recently and now i’ve been working on a vegan lasaganawith a white cream sauce…must be something in the air. the cold invites those hardcore carb cravings with creamy, rich compliments. radar love…
51. Sandy | January 16th, 2009 at 11:03 am
You and the husband have synched e-lists? That’s so organized that I’m not even sure I know what it means!
52. Sarah | January 16th, 2009 at 12:05 pm
Any reason these can’t be made and frozen before baking? It’d be a great dish to just pop in the oven after work without all the prep. Thoughts?
53. veggiegirl66 | January 16th, 2009 at 3:42 pm
i made this last night and it was AWESOME! came out better than expected and was really easy to do. i echo the earlier comment about reducing the recipe…i cut it in half and wished i hadn’t. keep up the great work!!
54. ACrook | January 16th, 2009 at 10:46 pm
I made this last night and it was ridiculously delicious. I added sliced, grilled zucchini and used garlic marinara. Oh my goodness. My mouth is watering just writing about it! Three cheers to your recipe!
55. Philippa O | January 16th, 2009 at 10:48 pm
these do look beautiful, and make serving lasagna so much easier!
56. Carrie Gonzalez | January 17th, 2009 at 4:35 pm
This was the most decadent, delicious meal I have eaten since I don’t know when! I had family over for dinner – I made them non-vegan lasagna and this for me – I caught them in the kitchen eating mine!! LOL I hope this puts to rest the ribbing I get about vegan food being boring.
57. yasmin | January 17th, 2009 at 7:29 pm
i tried this today for lunch. it was a tad involved, but tasted amazing. and yes, much less messy than other vegan lasagna i’ve tried.
58. Holly | January 19th, 2009 at 8:44 pm
Oh WOW! I just made this for dinner, and it turned out awesome! I had a bit of a problem with the pine nut sauce, because it wouldn’t spread properly on the noodles, but I worked it out. The omnis loved it too, and my mom said it was the best meal I’ve made yet.
59. Celina | January 20th, 2009 at 2:00 am
Thank you for the inspirational idea! I had never cooked with eggplant before, but tried this recipe tonight. I substituted pesto for the pine nut spread and used Parmesan cheese instead of bread crumbs and it turned out SO good. My boyfriend–a consummate carnivore–even liked it and went back for seconds.
Thank you so much! Keep up the great work.
:) CQ
60. Vegan Info | January 20th, 2009 at 9:12 pm
Everything you make looks so delicious! I added your link to http://veganinfo.livejournal.com/
Have a happy day :)
61. bake in paris | January 21st, 2009 at 4:50 am
Hi Lolo! It has been 2 weeks since I planned to thank you for being a source of inspiration to me and my newly built blog.
As now I have sent quite a few posts I finally think it is time to carry out what I planned.. that is…..
I would love to dedicate my blog http://bakeinparis.blogspot.com to you!
62. Ellen | January 21st, 2009 at 10:22 am
This looks delicious. I don’t have individual ramekin-like baking dishes, but I suppose baking it in 1 big dish would be fine.
63. Elizabeth | January 21st, 2009 at 2:57 pm
These look delicious! We may have to give these a try at our house!
The photographs are beautiful. I am a novice at food photography at http://www.artichokesandasparagus.com . I love the way you light everything.
I’ve been a fan of your blog since last July when I discovered it!
Thank you for the great recipes!
64. Lizzy Henry | January 21st, 2009 at 10:43 pm
Can I be your apprentice? I’m totally serious.
65. Cheryl | January 21st, 2009 at 11:50 pm
Yowza! I have no idea how I stumbled on your site, but I’m very happy to have arrived. The light in your photos is astonishingly lovely, and your lasagna looks scrumptious.
66. Philippa O | January 22nd, 2009 at 5:06 am
i made these for dinner for my parents who were visiting from overseas and my partner’s parents. they are so delicious!!! it’s amazing how such simple ingredients can make such sensational flavours. and it’s a great way to make a ‘meet the inlaws’ dinner a hit
67. Lauren Brown | January 22nd, 2009 at 7:01 pm
YUM! I can’t wait to make this!
68. Amber | January 22nd, 2009 at 8:26 pm
So you said you synch your e-list for your pantry do you use software, or something like that? I am very intrigued.
69. bethany | January 24th, 2009 at 4:08 pm
looks really great. I love eggplant & pasta.
70. Conor Dupre-Neary | January 24th, 2009 at 10:55 pm
My girlfriend made this the other night and LOVED it. By far the best lasagna I’ve ever had. Thank you. We are on here again looking for deserts, keep it coming!!
71. River (aka Pat) | January 25th, 2009 at 9:53 pm
This is such a good – and such an attractive – idea! I like to have lasagna now and then, but when I want it I don’t want to be eating it for the next week (and freezing some fillings doesn’t work as well as it might). This is the perfect answer for one or two people who are watching their calorie intake AND who love to eat good food all the time! Thank you for this. I’ll be back!!!! Hugs.
72. Lizzy | January 26th, 2009 at 12:24 am
p.s.
are you planning on doing a post for valentines day? i want to make something for my boyfriend and need ideeeeas.
73. Luna | January 26th, 2009 at 6:21 am
Can’t wait to try this recipe.
LOVE your blog!
74. ania | January 26th, 2009 at 10:03 am
i just made this last night with a friend. it was delicious and didn’t make us feel stuffed in a bad way. much easier than regular lasagna. thanks!
75. ShortEE | January 26th, 2009 at 2:35 pm
That looks really good. I don’t think I have ever eaten pine nuts before. I would probably do a pesto paste.
76. Elaine | January 26th, 2009 at 4:48 pm
Made this for dinner on the weekend and it had a fabulous reception. I used roasted red peppers, mushrooms, and kale for the filling and added a few sun-dried tomatoes with the pine nut spread. It tasted amazing. Definitely going into the keeper pile.
Next time I’ll try adding a bit more liquid to the spread… it didn’t spread so easily. Also, rolled up it is way easier and neater for serving, but I found it a little harder to keep it together while eating. Not that it stayed on my plate long anyway.
77. Robin | January 26th, 2009 at 10:48 pm
Very tasty! I added sauteed mushrooms as well as crumbled tempeh which I steamed, then browned with fennel and crushed red pepper. Also added some fresh basil to the spread, since I had it on hand. My boyfriend is horrified at any adaptation of a usually dairy-ful dish and refused to eat this, so I picked a night he’d be out at dinner. Of course, then he tastes the pine nut paste as I’m making it and wants more.
I prepared everything the day beforehand and refrigerated it, so it did end up drying out a bit before the center got hot. I think next time if I do that, I’ll use a lower heat and a longer time… any other ideas?
78. Rob Mac | January 27th, 2009 at 3:00 pm
We made this as a layered lasagna and added sautéed spinach and mushrooms instead of eggplant. It was outstanding! Thanks for a the great recipe idea.
79. Marika | January 27th, 2009 at 5:28 pm
YUM. Delicious and gorgeous pics too :)
80. Kristin | January 28th, 2009 at 3:50 pm
Hi Lolo,
I made this lasagna and my family loved it!
Also, I’m dying to know what synched e-lists means? I would love to have an e-list of the things in my pantry, can you elaborate on that?
My husband and I use an iPhone application called Zenbe. You can share and sync lists with it, so I can add soymilk to my list, and it pops up on his! Really helpful for grocery shopping. :)
81. ebean | January 28th, 2009 at 4:47 pm
Great photos and the food looks so tasty!
82. verydeliciousveggie | January 30th, 2009 at 11:02 am
I made your Eggplant and Pine Nut Rolled Lasagna last night – Scrumptious!
83. kanga bell | January 30th, 2009 at 2:51 pm
genius! I made this last night and it was amaaazzziinnngng.
akahn, I used muir glen fire roasted tomato sauce, very delicious.
84. Lisa H | January 30th, 2009 at 3:43 pm
Thank you for this wonderful recipe! I made it with zucchini, no eggplant, and added mushrooms and sundried tomatoes. Amazing! I really miss lasagna since my husband stopped eating dairy, but now I don’t have to miss it anymore!
85. LaRose | January 31st, 2009 at 7:01 pm
This was AMAZING!!!
86. Kat | February 2nd, 2009 at 7:17 am
I made this tonight and it’s amazing! We had trouble saving the pine nut paste for the lasagna. I added some sauteed mushrooms and used Asian eggplant. The only minus is that the only vegan lasagna noodles I can get here in China are much wider and shorter than yours – and without the ruffled edges. Mine came out looking more like cannelloni, but still yum even if not so pretty.
87. Al | February 2nd, 2009 at 2:59 pm
I made a vegetarian version for myself and 2 meat versions for my hubby and son. We all enjoyed and their yucky beef didn’t have to fraternize with my veggies. What a simple idea to make everyone their own!! I used little 2 cup glass pyrex bowls and they worked beautifully. I didn’t have eggplant so I put in zucchini and yellow peppers (in my vegetarian version). Thanks for your wonderful site!
88. dm | February 2nd, 2009 at 7:38 pm
i just made this for dinner tonight and i’m very excited! i’ll give you feedback later, so far your recipes have been great and delicious!!! keep it up :)
89. Al | February 5th, 2009 at 7:21 pm
Wow. For a non-professional who didn’t go to culinary school, you have a natural ability to know flavors, colors and ingredients.
Bravo for your wonderful, great and tasty creations!!
90. williamgeorge | February 11th, 2009 at 6:32 am
Peel the Eggplant (the easiest way is to cut off both ends and use the edge provided to get your peeler started; it’s hard to get it to cut the skin otherwise). Slice it in half lengthwise, then lay each half face-down and slice it in thin lengthwise strips (you will need approximately 18 strips). Sprinkle with Salt and Pepper.
———–
george
Cooking
91. Sophie | February 11th, 2009 at 5:26 pm
I’ve made this several times since this was posted purely because it’s sooo darn good and my non vegan/vegetarian friends LOVED IT.
I love the fact that it’s so simple and there are very few ingredients that can also sit in the cupboard for a while there’s no rush to use them.
Can you PLEASE post more recipes like this it was prefect!
92. Cecelia | February 15th, 2009 at 5:37 pm
This was a good recipe, I in fact, am eating it right now. I find that this is one of those recipes that is much better as leftovers, when the flavors have really had time to develop. If you plan on eating this dish the night of, you may want to add some garlic to the pine nut sauce.
But as always, you’re recipes are great. Thank you so much for sharing this one.
93. Julie | February 21st, 2009 at 12:19 pm
I made your rolled lasagna yesterday night. Wow! It was soooo good!
I didn’t have time to make my own Marinara sauce so I used a jar of Antiquo organic sauce, it was ok but next time I’ll try to make my own as it is usually less intense and acidic than jarred sauce.
I also sauteed mushrooms with some Earth Balance margarine and one big minced garlic clove (I looooove garlic), than I added about 1/4 cup of white wine and let it reduced. It completed the taste of the toasted pine nuts very nicely.
So thanks for this wonderful recipe, it’s easy and can be prepared in advance, so I’ll make it next time I have people over for supper.
By the way, I also made your blueberry grunt last night (I used 3 cups blueberries and 1 cup raspberries). My husband thought it was ok, but I found it incredibly delicious and not too sweet at all. Will make it again. Often. :0)
94. Michelle | February 23rd, 2009 at 1:45 pm
I made this the other night for my boyfriend and I for dinner. Delicious!!! The lightly fried eggplant was perfect. Thank you for a great idea!!
95. Bizonkulous › The &hellip | February 27th, 2009 at 9:21 pm
[...] at my house. To date the most used has been the Sweet Chili Lime Tofu, but it seems that the Pine Nut Rolled Lasagna is going to take a run at the title. I’ve made it twice already, which pretty often given [...]
96. polishedtoes | March 3rd, 2009 at 12:01 am
Thank you! So clever! Even my super-picky non-vegan boyfriend liked this! (I added mozzarella to his)
non-chef chef’s notes:
I wasn’t sure if I was supposed to spray the noodles, or spray the cookie sheet? So, I sprayed the noodles. I’m pretty sure you mean the cookie sheet. I tried adding the sun dried tomatoes, but I had a hard time processing them with the pine nuts. I would either leave out the tomatoes or process them separately and then mix together. As it says in the recipe, you don’t need much spread and mine looked nowhere near as pretty as the pictures. Mine was more like small clumps versus an actual “spread.” Perhaps because I sprayed the noodles. Oh, and, “standard” homemade sauce – huh? That’s called a “jar.” I don’t have “gratin dishes” whatever they are. I put them all in a quiche dish; a casserole dish would work great too.
I think there are lots of possibilities with this. In spite of the clumps versus spread issue, it turned out rather nice looking. I really like the idea of individual portions of lasagna.
You are inspiring to an aspiring vegan!
97. Oh man I’m busy! &l&hellip | March 4th, 2009 at 2:01 pm
[...] a new friend and cooked a fabulous dinner with her! We had orange salad, zucchini soup, lasagna eggplant rolls, and vanilla pots de creme. everything was delicious! Yes, we were either cooking, eating or [...]
98. Enrique Long | March 16th, 2009 at 9:21 pm
I found your post pretty unbelievable…
99. scone love. « The H&hellip | April 2nd, 2009 at 6:19 pm
[...] eggplant and pinenut rolled lasagna. recipe from here [...]
100. Cindy | April 7th, 2009 at 7:25 pm
My husband made these last week and they were spectacular! Eating the leftovers for workday lunches brightened up our days too. Thank you. :-)
101. Scott | April 10th, 2009 at 6:47 pm
Making the sun dried tom version as I type!
Thanks so much for the recipe!
Scott
102. veganyumyum lasagna &mdas&hellip | April 13th, 2009 at 7:02 pm
[...] VeganYumYum » Eggplant and Pine Nut Rolled Lasagna. i need to cook at home more. also, this site has really great articles and photos considering it’s just one person. [...]
103. Vegan Lasagna « Tal&hellip | April 22nd, 2009 at 5:18 pm
[...] the top: -The delicious pine nut cream is from VeganYumYum. I blended mine with enough extra water to make a more liquid consistency, and one cup of pine nuts [...]
104. Mindy | April 26th, 2009 at 3:11 pm
LOVE this dish. I look forward to every leftover piece.
Any advice on how to get the pine nut mixture to spread? The best I can do is flattened clumps dotted down the noodle.
105. Ruby | May 1st, 2009 at 7:59 pm
I made this tonight and I am still very full from it. The pine nut spread wasn’t very spready but still very good. I had some leftover and I’m keeping it to sprinkle on things. I passed out for 2 hours after eating this after work!
106. Tzyk | May 6th, 2009 at 10:08 pm
I made this a few days before and it was realy gooood, of course i change some things like the pinenuts (i use some nuts that i already have) bit it taste delicius. Thanks for the recepy well for all of them
107. BethanyA | May 31st, 2009 at 2:54 pm
This is one of the most simple recipes I’ve ever done and IT WAS AMAZING
The eggplant was SO creamy
My only changes were that I used normal peanut butter (the stuff packed with oil, sugar and salt) instead of the pine nut spread and that I used normal lasagna sheets
Will be making this again!
OH and used jarred spicy sweet red pepper marinara sauce hmmm :)
108. Jenny | June 10th, 2009 at 10:35 pm
Any luck replacing the dried Italian herbs with fresh ones?
109. Audrey | July 8th, 2009 at 12:32 pm
I made this last night for a non-vegan. They said: “this is so good. it tastes gourmet. this is the best meal i’ve had in a long time”.
so thank you. i looked like a chef.
110. Angela | July 10th, 2009 at 7:36 pm
I found your blog through your iPhone app and I love it! This recipe is amazing, I’ve already made it twice. :-)
111. Emily | August 28th, 2009 at 8:02 pm
I love you blog. Just had to tell you! My fiance recently got on a vegan diet.. so I have been searching the internet for things to fix him that are still interesting. Your blog has been amazing help and is now on my favorites!! Thanks!
112. Mark | September 18th, 2009 at 9:16 am
I was thinking of substituting hummus for the pine nut spread. Do you think this woudl work?
113. Mrs. Quinn | September 19th, 2009 at 10:06 pm
I just made this for the first time not two hours ago and all I can say is: Delicious! I
had my very carnivore parents and grandmother over for dinner and they all loved it! My Dad was actually shocked to discover this had NO CHEESE! My Mom asked for the recipe and my Grandma just couldn’t believe I found this recipe on the computer LOL. Next time I’m going to double the pine nut spread – my favorite part.
My husband claimed to hate eggplant, loathes it’s very existence… until tonight. He stole half of it before I could even roll it into the lasagna (swiping a piece here and there, occasionally burning his mouth on the hot olive oil) . He calls friend eggplant veggie-bacon and wants to try and incorporate it into more of our meals :)
114. , and a Fabulous Meal &la&hellip | October 28th, 2009 at 5:12 pm
[...] days. I can’t be the only person out there who has those…? Eggplant and pine nuts and lasagna, oh my! Thai yellow curry, one of my favorite things out there — second only to Panang tofu. [...]
115. Nicole L. | November 8th, 2009 at 10:18 pm
Pine nuts are definitely a hit or miss. Maybe next time I’ll try using a fake cheese spread.
116. Gülay | December 19th, 2009 at 4:30 am
I’m a new Vegan and I cannot thank you enough for such a delicious recipe. I had non-Vegetarian friends over for dinner tonight and they did not even know that it was a Vegan dish. I also made an amazing vegan coconut flan. It was all sooooo tasty! People had seconds and thirds!! Please keep posting more options like these without soy. Many thanks :-)
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118. Renee | February 1st, 2010 at 5:51 pm
This is AMAZING!!! We absolutely LOVE LOVE LOVE this dish!!! My question, I don’t have much luck frying things in olive oil – it always ends up smoking! Is there a trick to it?? Or is ther a way to bake the eggplant instead of frying it altogether?? The pine nut spread gives it so much flavor I doubt we would miss the oil!!! THANKS!!
119. Angelune | February 12th, 2010 at 4:18 pm
YUM! this is what I’ve decided to make with my Valentine this Sunday.
120. What a Packed Day «&hellip | February 18th, 2010 at 12:41 pm
[...] Day dinner I made last year for us. It looked so pretty and delicious on top of that. I made this recipe and it took some time, but it was well worth the outcome. Love this [...]
121. Jenny | February 22nd, 2010 at 5:11 am
I just wanted to say, I made these for my boyfriend and his Mother last night and it was a huge success – really yummy, and thoroughly impressed 2 omnivores so big points for me. Thanks so much for this and all your other lovely recipes :)
122. David | February 25th, 2010 at 9:54 pm
My Wife maid some great tasting PESTO sauce form Pine Nuts from this web sight www,WholeSalePineNuts.com
123. 24 Homemade Lasagna Recip&hellip | March 3rd, 2010 at 11:56 pm
[...] Eggplant and Pine Nut Rolled Lasagna: I’ve been wanting to play around with the idea of rolled lasagna for a while. It’s fun, easy, and not as messy to serve. I’ve found that vegan lasagna falls apart even more readily than its dairy counterpart since it doesn’t have solidifying cheese to keep it together. Rolled lasagna holds its shape marvelously and it’s attractive. It’s also a great way to make smaller portions of lasagna, if you don’t want a huge casserole dish full of it. Recipe from VeganYumYum. [...]
124. Eggplant and Pine Nut Las&hellip | March 7th, 2010 at 4:32 am
[...] 7, 2010 This is one of the best meals I’ve ever made – when I follow the recipe. I decided to alter a few things and forgot a few bits. Yeah, it was ok but not brilliant like it [...]
125. joyce | March 9th, 2010 at 1:40 am
Yum! For those who want vegan cheese in it, like me:) I would add Daiya., Vegan YumYum ,what do you think?!
126. JunkFoodJane.com - Changi&hellip | March 22nd, 2010 at 3:34 pm
[...] I surfed the first couple of pages and went to bed. This morning? I resumed my surfing and saw a lasagna recipe. I read as far as ‘boil the noodles to al dente’ and I was armed with all I needed. I [...]
127. Rullet lasagne med auberg&hellip | May 13th, 2010 at 3:29 am
[...] bestemt opskrift på en af mine favorit blogs – Vegan Yum Yum – helt specifikt er det denne skønne opskrift: “Eggplant and pine nut rolled lasagna” som på dansk vel må lyde: [...]