Not all lasagna roll ups have to be filled with cheese. These nutty little rolls sub in a walnut and pine nut spread for traditional ricotta and boy are we mad that we never thought of that before! Not only that, but meaty eggplant adds flavor and substance to your new favorite roll up.
Nutty Eggplant Rolls
- 8 whole wheat or quinoa flour lasagna noodles
- 1 eggplant
- olive oil
- salt and black pepper
- 2+ cups marinara sauce or gravy
FOR NUTTY SPREAD
- 2/3 cup walnuts
- 1/2 cup pine nuts
- 1 tbsp water
- 1/2 tsp white wine vinegar
- juice of 1/2 lemon
- pinch of salt
- handful of fresh basil
- hearty pinch of dried italian herbs
Boil your noodles in salted water until al dente. Drain them and lay them out on a cookie sheet then spray with some oil to prevent them from sticking. Set this aside.
Stand up your eggplant and slice into long, thin vertical slices. Then slice each of these in half again vertically. Sprinkle with salt and pepper. Brown the eggplant strips in olive oil in a large skillet. When tender and browned set aside. In the same hot skillet toast the walnuts and pine nuts over medium low heat until golden brown.
Add the nuts to a food processor, or blender and grind. Add the rest of the spread ingredients and process until well combined. (you can add some olive oil if the spread is too thick or will not process well)
Preheat that oven to 400 degrees F because it’s time to assemble. Spread the walnut and pine nut mixture onto each noodle. Lay eggplant slices on top of that and then roll them up. Place them in a baking dish and scoop over a good amount of marinara to bake in.
Bake them for 20 minutes. Take them out when they are nice and hot. I topped mine with some mozzarella and basil (because I do love me some cheese), but you can keep these vegan and leave that off. The flavors are amazing and honestly don’t need anything else. Grab a friend and chow down. You won’t regret it and you’ll never look at lasagna the same way again. (It’s a good thing, trust me.)
- adapted from veganyumyum.com