VEGETABLE LASAGNE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 teaspoons vegetable oil
3 cups eggplant, unpeeled & diced
3/4 cup chopped onion
1 teaspoon garlic, minced
28 ounces tomatoes, canned, crushed
1 1/4 teaspoons salt, divided
1/2 teaspoon sugar
1/4 teaspoon basil
1 pound carrot, peeled & shredded
10 ounces frozen spinach, thawed and drained
15 ounces ricotta cheese, part skim milk
1 cup mozzarella cheese, part skim milk, shredded
1 large egg, beaten
1 pinch nutmeg
9 lasagna noodles, cooked
2 tablespoons grated Parmesan cheese, fresh
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Directions: |
Directions:In large nonstick skillet, heat oil over medium-high heat. Add eggplant, onions and garlic; cook, stirring, 5 minutes. Stir in tomatoes, 1 teaspoon 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 F. Bring 2 quarts water to boil in large saucepan. Add carrots and cook 1 minute; drain. Combine carrots, spinach, ricotta, mozzarella, egg, 1/4 teaspoon salt and the nutmeg in large bowl. Spoon 1-1/4 cups eggplant sauce in 9 x 13-inch baking dish.
Layer with 3 lasagne noodles and half the spinach mixture, 3 more noodles and 1-3/4 cups sauce, then remaining spinach and noodles. Top with remaining sauce. Sprinkle with Parmesan. Bake uncovered 30 to 40 minutes, until hot. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: I got this recipe from www.cooks.com
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