Gochujang Eggplant Ricotta Lasagna Rolls

Cut 250g eggplant into 1.5cm cubes, toss it with 1 tablespoon olive oil and a little salt, and roast it at 200 degrees Celsius for 15 minutes. Letting surface moisture cook off at this stage helps prevent the ricotta filling from becoming loose. For the sauce, saute 80g onion and 1 tablespoon garlic in the remaining olive oil, then add 350ml tomato puree, 1.5 tablespoons gochujang, and 1 teaspoon dried oregano. Simmer for 10 minutes. Since gochujang varies in heat and saltiness by brand, taste the sauce before making the final seasoning adjustment. Mix half of the roasted eggplant with 280g ricotta and reserve the other half for the topping. Cook the 8 lasagna sheets only until just tender, drain them, and pat them dry. Sheets that are too soft are harder to spread with filling and more likely to tear as they are rolled. Divide the filling evenly, roll each sheet firmly, and place the rolls seam side down over a layer of sauce in the baking dish. Top them with the reserved eggplant and 180g mozzarella, then bake at 190 degrees Celsius for 20 minutes, until the cheese is melted and golden. Rest the dish for 5 minutes before cutting so the hot filling settles and the rolls hold their shape on the plate.