Dominex Eggplant Lasagna Roll-Ups
- Dominex Team
- 10 hours ago
- 2 min read
Crispy Dominex Eggplant Cutlets add a delicious shortcut—and extra flavor—to these cheesy lasagna roll-ups baked in a delicious marinara sauce. Filled with seasoned ricotta and topped with melted mozzarella and parmesan, this comforting dish delivers all the flavors of classic eggplant lasagna with less prep. It’s an easy, satisfying meatless meal perfect for family dinners or special occasions.
Ingredients
1 package Dominex Italian Style Breaded Eggplant Cutlets
8 lasagna noodles
15 ounces ricotta cheese
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
1 large egg
¼ teaspoon salt
Freshly ground black pepper
1 jar (24 ounces) marinara sauce
Fresh basil, for serving
Green salad, for serving
Instructions
Preheat the oven according to the package directions for the Dominex Eggplant Cutlets. Arrange the cutlets on a baking sheet and bake until hot and crispy. Allow them to cool slightly. Cut the cutlets in half so they comfortably fit on the lasagna noodles.
Meanwhile, cook the lasagna noodles according to the package directions until al dente. Drain and lay them flat on a lightly greased baking sheet or clean kitchen towel.
In a large bowl, combine the ricotta, 1 cup mozzarella, ¼ cup Parmesan, egg, salt and a few grinds of black pepper.
Pour the marinara sauce into a 9 x 13 baking dish.
Spread approximately 3 tablespoons of the ricotta mixture over each lasagna noodle. Place a cooked Dominex Eggplant Cutlet on top, trimming it if necessary. Roll each noodle into a spiral.
Spread 1 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the lasagna rolls seam-side down in the dish.
Pour the remaining sauce over the rolls. Sprinkle with the remaining 1 cup mozzarella and ¼ cup Parmesan.
Bake on the top oven rack until the cheese is melted, golden and bubbly, about 15 minutes.
Let the roll-ups rest for 5 minutes. Garnish with fresh basil and serve with a crisp green salad.
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