Vegetable Lasagna

By 12_34

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

Details

Servings 8

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.