Instructions

1. 1

   Dice eggplant, toss with 1 tbsp olive oil and a pinch of salt, then roast at 200C for 15 minutes.

2. 2

   Sauté onion and garlic, then add tomato puree, gochujang, and oregano; simmer 10 minutes.

3. 3

   Mix ricotta with half of the roasted eggplant and a pinch of salt for the filling.

4. 4

   Boil lasagna sheets, drain, spread filling, and roll tightly into spirals.

5. 5

   Spread sauce in a baking dish, place rolls, then top with remaining eggplant and mozzarella.

6. 6

   Bake at 190C for 20 minutes, rest 5 minutes, then slice and serve.

Tips

Nutrition (per serving)