Mix the eggplant slices with olive oil, minced garlic, salt, and pepper. Bake for 15 minutes or until tender.
In a large pot with salted water, boil the spinach for 1 minute and remove from the water. Chop the spinach.
Meanwhile, prepare another large pot with salted water and bring to a boil. When boiling, cook the lasagna pasta according to the instructions on the pasta box. Drain the pasta.
In a deep bowl, mix the ricotta cheese, egg yolk, spinach, Parmesan cheese, and season with salt and pepper.
In a rectangular pyrex dish approximately 25 x 20 cm, place the tomato sauce.
On a clean surface, place the lasagna pasta. On each strip, place 1 tablespoon of the ricotta filling and 1 eggplant slice, and roll up. Repeat with all the lasagna strips.
Place the rolls on top of the tomato sauce. Cover the dish with aluminum foil and bake for 20 minutes. Remove from the oven and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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