Vegetarian Lasagna

Ingredients

• 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

Directions

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

Submitted 6/13/05.
Source: self
Submitted By: Jacques Gervais
herjac@cyberbeach.net
Vegetarian Lasagna