Last week while I was picking up some groceries I came across the most beautiful looking eggplants.  I had no idea what I was going to make with them but they were too gorgeous to pass up.  I love roasted eggplant and pairing it with Romesco Sauce made for the most delicious lasagna ever!  Even my kids had fun eating these roll ups.




  1. Preheat oven to 350 degrees.

    Bake eggplant until nicely golden brown

  2. Thinly slice the eggplant and place on a baking sheet.  Drizzle with olive oil and place in the oven for about 20 minutes (flipping over halfway through cooking) or until the eggplant is nicely browned.
  3. Remove from oven and let the eggplant cool slightly.

    Place a layer of eggplant on top of each noodle

  4. Line the lasagna noodles on a flat surface and place a layer of eggplant on top of each noodle.  (Depending on the size of your eggplant you might need to cut the eggplant strips to fit the lasagna noodle.)

    Top with a layer of Romesco Sauce

  5. Next, top each eggplant with 2 tbsp Romesco Sauce and then evenly sprinkle 1 tbsp Homemade Breadcrumbs over the sauce.
  6. Carefully roll up each lasagna noodle and place in an 8×8 baking dish.  Pour the remaining 1 cup Romesco Sauce over the noodles and sprinkle the remaining 1/2 cup breadcrumbs over the top.
  7. Place in the oven for 10-15 minutes.  Let cool slightly before serving.

Nutritional Info:

Makes 4 servings.

Serving size 2 lasagna roll ups.

Nutritional info not available not available at this time.


Leftover lasagna roll ups can be stored in an airtight container in the fridge for up to 3 days.

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