- 8
Ingredients
- 2 tsp. vegetable oil
- 3 c. unpeeled, diced eggplant
- 3/4 c. chopped onions
- 1 tsp. minced garlic
- 1 (28 oz.) can crushed tomatoes
- salt
- 1/2 tsp. sugar
- 1/4 tsp. basil
- 1 lb. carrots, peeled and shredded
- 1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
- 1 (15 oz.) container part-skim ricotta cheese
- 1 c. shredded part-skim mozzarella cheese
- 1 large egg, beaten
- Pinch of nutmeg
- 9 lasagne noodles, cooked
- 2 TBSP. freshly grated parmesan cheese
Preparation
Step 1
Heat oil in a large skillet over medium high heat. Add eggplant, onions and garlic; cook, stirring 5 minutes. Stir in tomatoes, 1 tsp. salt, and the sugar and basil. Bring to boil; reduce heat to low, cover and simmer until eggplant is tender, 20 minutes. Makes 4 3/4 cups.
Meanwhile, preheat oven to 375 degrees. Bring 2 quarts of water to boil in large saucepan. Add carrots and cook 1 minute; drain. Combine carrots, spinach, ricotta, mozzarella, egg, 1/4 tsp. salt and nutmeg in large bowl. Spoon 1/4 cup of eggplant sauce in 13x9" baking dish. Layer with 3 lasagna noodles and half the spinach mixture, 3 more noodles, and 1 3/4 c. sauce, then remaining noodles and spinach. Top with remaining sauce. Sprinkle with parmesan. Bake, uncovered, 30-40 minutes.