Zucchini Lasagna Rolls With Eggplant

Sauté the onions in a skillet until softened, then add spinach and cook until wilted.
Transfer the cooked onion and spinach to a mixing bowl and stir in ricotta cheese.
Add an egg, half of the shredded cheese, oregano, basil, salt, and pepper to the bowl. Mix everything until well combined.
Slice the zucchini and eggplant into long, thin strips and set them aside. Next spread a layer of marinara sauce evenly across the bottom of an oven-safe baking dish.
Take a slice of zucchini, place a spoonful of the ricotta mixture at one end, and roll it up.
Repeat with eggplant slices, alternating between zucchini and eggplant for variety.
Place each roll sideways into the baking dish, fitting them snugly together. (See example photos below for guidance—note that the photos only show zucchini, but this recipe includes both zucchini and eggplant.)
Once the baking dish is full of rolls, pour the remaining marinara sauce over the top, filling in any gaps between the rolls.
Sprinkle the remaining shredded cheese over the rolls.
Cover the dish with tin foil and bake in a preheated oven at 375°F (190°C) for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese on top is golden brown.
Let the lasagna rolls cool slightly before serving. They’re packed with flavor and perfect for any meatless meal!