Gochujang Eggplant Ricotta Lasagna Rolls
Quick answer
Gochujang eggplant ricotta lasagna rolls begin by roasting diced eggplant with olive oil and salt at 200 degrees Celsius.
What makes this special
- Creamy roasted eggplant and spicy gochujang mix with ricotta inside rolled lasagna sheets.
- Eggplant roasted at 200c for 15 minutes turns creamy inside before mixing with ricotta
- Eggplant-ricotta spread rolled in lasagna sheets then baked again in sauce
Key ingredients
Core cooking flow
- 1 Cut 250g eggplant into 1.5cm cubes. Toss with 1 tablespoon olive oil and a p...
- 2 Heat 1 tablespoon olive oil and saute 80g diced onion and 1 tablespoon garlic.
- 3 Mix 280g ricotta with half the roasted eggplant and a pinch of salt to make the filling.
Gochujang eggplant ricotta lasagna rolls begin by roasting diced eggplant with olive oil and salt at 200 degrees Celsius. Fifteen minutes in the oven drive out moisture and collapse the flesh into a soft, dense interior. The roasted eggplant is combined with ricotta and spread across boiled lasagna sheets, which are rolled tight and arranged in a baking dish. A sauce of tomato puree, gochujang, sauteed onion and garlic, and dried oregano is simmered for ten minutes until the chili paste loses its raw edge and the tomato acidity settles into the mix, producing a layer that is spicy and faintly tangy. The rolled sheets are covered in sauce and topped with mozzarella, then baked until the cheese browns and blisters into a firm crust. Below that crust the eggplant-ricotta filling stays moist and soft, and the contrast between the crisp cheese cap and the tender interior defines each slice.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Control
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.
- 3Season
Mix 280g ricotta with half the roasted eggplant and a pinch of salt to make the filling.
- 4Heat
Cook 8 lasagna sheets until just tender, drain and pat dry.
Spread the filling evenly on each sheet and roll firmly.
- 5Season
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.
- 6Heat
Bake at 190C for 20 minutes until the cheese is melted and golden.
Rest for 5 minutes before slicing and serving.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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