Rolled Eggplant Lasagna with Pine Nut Spread

vegan

INGREDIENTS FOR LASAGNA:

•            8 Lasagna Noodles

•            1 Eggplant

•            cooked spinach, drained

•            Olive Oil

•            Salt & Pepper

•            2 Cups Marinara Sauce

•            Bread crumbs

INSTRUCTIONS:

Preheat Oven to 400 degrees.

1.            Boil noodles as instructed on packaging, leaving them al dente.  Drain, spray with cooking spray and set aside.

2.            Peel and slice the eggplant vertically into long strips approximately as wide as the noodles.  Sprinkle with salt & pepper and lightly brown them in olive oil.

INGREDIENTS FOR PINE NUT SPREAD:

•            1 Cup Pine Nuts

•            1 Tablespoon Water

•            1/2 tsp White Wine Vinegar, or lemon juice

•            1 tsp Dried Italian Herbs

•            A few sun dried tomatoes

•            1/4 – 1/2 tsp Salt

INSTRUCTIONS FOR PINE NUT SPREAD:

1.            Toast the pine nuts lightly.

2.            Process pine nuts in a food processor until smooth, then add remaining ingredients and process until well mixed.

PUTTING IT ALL TOGETHER:

1.            On each noodle spread pine nut spread, spinach and an eggplant strip and roll.  Place in a sprayed making dish with the seam side down to hold it closed.

2.            Cover with marinara sauce, top with bread crumbs and bake for 20 minutes.