Category
Entree
Servings
10
Calories
315
Author:
Kara Ibarguen
Ingredients
Eggplant, one small
Zucchini & Summer Squash, I each small
8 oz Baby Bella Mushrooms
1/2 Large Onion, sliced
15 oz Whole Milk Ricotta
2 Large Eggs
1 tsp Italian Seasoning
-
1 tsp Dulse Garlic
-
1 tsp Laver Flakes
-
2 oz Bag Whole Leaf Kelp + a shallow bowl water for re-hydrating
-
1 C Regular or Smoked Dulse, snipped into pieces
10 Tomato Slices
10 Slices Fresh Mozzarella
1 1/2 C Shredded Mozzarella
Filling Ingredients:
Other Ingredients:
Directions
For the filling:
Preheat oven to 400°
Thinly slice the eggplant, zucchini, squash, mushrooms, and onions and arrange on a baking pan
Drizzle with Extra Virgin Olive Oil and sprinkle with Dulse-Garlic and Sea Salt with Sea Veg
Roast for 20-30 minutes or until tender
While the veggies are roasting, combine the eggs, ricotta, Italian seasoning, Dulse-Garlic, and Laver flakes in a bowl and set aside
To assemble:
Spread 1 Cup marinara sauce in the bottom of a lasagna pan
Place one strip of Kelp in the shallow bowl of water just to make it pliable
Carefully loosen the folds and remove any small shells or debris that may be present
Lay the frond out flat on a cutting board or plate
Spread 2 T of the Ricotta mixture and a large spoonful of the roasted veggies
Sprinkle with Dulse pieces and a small amount of shredded mozzarella
Fold one end over the filling to create a sealed bottom, then roll up to form a bundle
Place the bundle on the sauce and repeat with the remaining ingredients
Top with the rest of the sauce and shredded mozzarella
Arrange one tomato slice and one fresh mozzarella slice atop each bundle
Bake at 400° for 25-35 minutes
Enjoy!
Recipe Note
Any combination of vegetables can be used in the filling, be creative! Add ground beef, sausage, or meat alternative too for even more protein. Mashed tofu makes a great ricotta substitute (with or without the egg) and dairy-free cheese could make this a good vegan option.
Nutrition
Nutrition
- Serving Size
- 321g
- per serving
- Calories
- 315
- Protein
- 24 grams
- 44%
- Fat
- 18 grams
- 36%
- Carbs
- 17 grams
- 7%
- Sugar
- 8.5 grams
- Sodium
- 424 milligrams
- 28%
- Fiber
- 4.2 grams
- 17%