Eggplant and Pine Nut Rolled Lasagna
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!
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.
they look delicious, and so pretty!
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.
Yowzah! That looks awesome!! :-)
That looks divine. I love that you’ve made them in separate dishes. Perfect for quiet informal dinner parties too!
That looks great! Pretty shaped lasagne too.
Divine!!
ooh, i love lasagne, but it’s always a little too much work and lot too much food for two people. lovely idea!
Rolling the noodles is a marvelous idea!
you said the magic word, lasagna!
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!
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 :)
Mmm, delicious. And serves 4! Perfect serving size for just me and some leftovers!
I can’t wait to try this.
The rolled idea is nice. I need my cheese though!
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.
Wow.
Amazing photos, and the recipe seems delicious!
By the way, the spoon is very cute!
g.
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!
gorgeous! these look great :)
Great idea- thanks for the inspiration!
NOMNOMNOM. ooooh this sounds so delicious. i will be sure to add it to our dinner menu!!!!
gorgeous photos. :)
Oh man, that sounds SO good!! I don’t know exactly when, but I WILL be making this :)
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
The lasagna looks great, I would love anything with eggplant and tomatoes in it.
These are lovely! I love the idea of rolling the eggplant into the noodle.
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. :)
Man, this looks way better than the stuff on my measly old blog. LOL
Yummy! :)
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.
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!
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.
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.
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 :-)
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
Delicious! And *gasp* soy free too?!?!?! *Dances around room and dies of happiness*
That looks out of this world! Considering you started out with only an eggplant that’s inspired!
Looks yummy! I can’t wait to try it!
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?
this is wonderfully simple yet am sure flavourful way to make lasagne rolls….am going to try this soon…
This is really clever. I’m assuming “Sat” in your ingredients is supposed to be salt. Yes?
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.
Your blog and pics are always so stunning!
Cheers to your health,
Kristen
What are “syched eLists?” I’m intrigued…
This looks really delicious! Yum yum :).
Where did you get those gratin dishes? They’re so pretty!
The lasagna looks delicious!
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!
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.
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!
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.
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…