Vegetarian Lasagna Recipe

2 tsp vegetable oil
3 cups eggplant, chopped
3/4 cup onion, chopped
1 tsp garlic, minced
28 oz can tomatoes, crushed
salt, to taste
1/2 tsp sugar
1/4 tsp basil, dry- powdered
1 lb carrots, chopped
10 oz spinach, frozen
15 oz ricotta cheese, part skim
1 cup mozzarella, partially skim
1 large egg, lightly beaten
1 pinch nutmeg
9 large lasagna noodles
2 tbsp parmesan, freshly grated

Heat oil in pan over medium heat. Cook eggplant, onion, garlic for 5 minutes. Stir in tomatoes, salt, sugar and basil. Bring to a boil, reduce heat, simmer for 20 minutes, until eggplant is tender. Meanwhile, preheat oven to 375 F. Bring 2 quarts of water to boil, in large pot. Add carrots and boil 10 minutes and drain. Thaw frozen spinach, squeeze dry. Combine carrots, spinach, ricotta, mozzarella cheese, egg, 1/4 tsp salt and nutmeg in a large bowl. << shredded cheese >>. Put 1/4 cup eggplant sauce in 13 * 9" baking dish. Layer with 3 cooked noodles and and 1/2 of the spinach mixture, 3 more noodles and 1 3/4 cups sauce, then remaining spinach and noodles. Top with remaining sauce. Sprinkle with parmesan cheese. Bake 30 to 40 minutes, until heated through. Jacques