Gochujang Eggplant Ricotta Lasagna Rolls
Quick answer
- Total time
- 60 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Each lasagna sheet is spread with filling and rolled up rather than stacked, and the rolls come out of the oven as neat single portions.
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The eggplant is roasted first to drive off moisture that would otherwise thin the ricotta, then split between the filling and the top, while a tomato sauce seasoned with gochujang gives the mild cheese some heat.
Ingredients
Instructions
- 1
Cut 250g eggplant into 1.5cm cubes.
Toss with 1 tablespoon olive oil and a pinch of salt, then roast at 200C for 15 minutes to remove moisture.
- 2
Heat 1 tablespoon olive oil and saute 80g diced onion and 1 tablespoon garlic.
Add 350ml tomato puree, 1.5 tablespoons gochujang, and 1 teaspoon oregano. Simmer for 10 minutes.
- 3
Mix 280g ricotta with half the roasted eggplant and a pinch of salt to make the filling.
- 4
Cook 8 lasagna sheets until just tender, drain and pat dry.
Spread the filling evenly on each sheet and roll firmly.
- 5
Spread tomato sauce on the bottom of a baking dish.
Arrange the rolls side by side, then top with the remaining roasted eggplant and 180g mozzarella.
- 6
Bake at 190C for 20 minutes until the cheese is melted and golden.
Rest for 5 minutes before slicing and serving.
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