The flavors in these vegetarian lasagna rolls are the definition of comfort food! Roasted eggplant, zucchini and mushroom give a great meaty texture and smoky flavor to this healthy dinner recipe. 185 calories and 6 Weight Watcher Freestyle SP
These roasted vegetable lasagna rolls were inspired by a memory of eating out with my parents. When I was kid, going out to our favorite Greek restaurant in Vancouver was always a treat. There was always a big Greek salad, complete with extra kalamata olives, at least one order of lamb souvlaki and plenty of pita bread. I devoured my share without hesitation, but always eyed my mum’s choice warily. Her favorite was moussaka, a baked Greek casserole made with ground lamb, eggplant and a Béchamel sauce.
As a kid, it was the eggplant that gave me pause. These days, that would be a selling point! Eggplant can be the star of the show in dishes such as Grilled Zucchini & Eggplant Parmesan or Vegetarian Naan Pizza with Eggplant & Cilantro Jalapeño Pesto, or a supporting player in Grilled Vegetable Wraps or Roasted Vegetable Pasta Salads.
When I started to put these lasagna rolls together in my head, eggplant jump right into the mix, along with meaty portobello mushrooms and zucchini.