The recipes and pictures there are amazing! This is my second time making the eggplant and pine nut lasagna roll-ups and I'm hooked! Here are some pictures I took this evening when I made it for dinner.
The recipe:
Eggplant and Pine Nut Rolled Lasagna
Serves 4
8 Lasagna Noodles
1 Eggplant
Olive Oil
Salt
Black Pepper
2+ Cups Marinara Sauce (your favorite)
Vegan Mozzarella cheese (or your favorite dairy mozzarella)
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
Slice off both ends of the eggplant and peel.
Begin slicing the eggplant vertically, then slice those in half. Sprinkle with salt and pepper.
Boil water for the lasagna noodles.
In a large skillet, begin browning the eggplant strips in olive oil. When strips are very tender and nicely browned on both sides, set aside.
Add lasagna to the boiling water.
Measure out one cup of pine nuts.
Add them to the same pan you used for the eggplant. Toast them over medium-low heat until golden brown, careful not to burn them.
Drain the noodles and set aside. I lay mine out on wax paper.
Add the pine nuts to a food processor. Grind the nuts then add the remaining ingredients for the pine nut spread. Process until well combined.
Spread over the noodles.
Place eggplant in the middle and roll.
Place seam side down in a baking dish.
This is the cheese we like:
Cover with the marinara sauce and the cheese.
Bake at 400 degrees for about 20 minutes. Serve!



