Eggplant lasagna

Ingredients

• I found these in Mimi's archives, but never tried them.
• Vegetable Lasagna
• by memq
• 9 lasagna noodles (may use no-bake)
• 28 oz. can tomato sauce
• salt and pepper to taste
• 1 medium onion,
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 2 small eggplants, diced
• 1 sweet red pepper, diced
• 1/2 lb. sliced mushrooms
• 1/4 tsp. dried rosemary
• 1/4 tsp. dried thyme
• 1/4 tsp. dried basil
• 2 tbsp. balsamic vinegar
• 1 cup light ricotta, uncreamed cottage cheese or goat cheese
• handful of chopped parsley
• 1/4 cup grated Parmesan cheese
• Preheat oven to 350 F. Cook lasagna noodles, unless using no-cook. Heat tomato sauce and season to taste with salt and pepper.
• In large saucepan saute onion and garlic until softened. Add zucchini and eggplant and cook for 5 minutes. Stir in mushrooms, sweet pepper and herbs and simmer until any liquid from the vegetables has cooked away. Stir in vinegar and season with salt and pepper to taste. Let mixture cool a bit and then stir in ricotta and parsley.
• Coat the bottom of an 8 x 12 in. pan with a few spoonfuls of tomato sauce. Arrange in the following order:
• 3 lasagne noodles
• 1/2 of the vegetable/cheese mixture
• 1/3 of the remaining tomato sauce
• repeat these 3 layers and top with remaining noodles and sauce and sprinkle on the Parmesan cheese. Bake uncovered for 35 - 40 minutes at 350 deg. Remove from oven and let it rest for 10 minutes.

Directions

Vegetable Lasagna
by Texasrose

1 medium eggplant chopped
2 small zucchini chopped
1/4 cup olive oil
3 cloves garlic, pressed
basil, to taste
1 box of frozen spinach (thawed rinsed and drained)
24 oz of cottage cheese
2 eggs
2 lbs (or so ) low fat part skim mozzarella cheese (shredded), divided
1 cup shredded carro
salt and pepper to taste
1 jar of chunky garden style spaghetti sauce
9 cooked lasagna noodles

Chop the eggplant and zucchini and toss with about 1/4 cup (approx) olive oil. Add garlic and basi; toss well to coat. Placed them on a cookie sheet and roast the vegetables for about 35 minutes at 350.

While the veggies were roasting, boil the noodles and then start on the filling. Mix the spinach, cottage cheese, eggs, half of the mozzarella cheese, shredded carrot, and salt and pepper to taste together mix well.

Once veggies are roasted (watch so that they don't burn), mix them with the spaghetti sauce and about half a jar of water. Simmer for a few minutes.

In a 13 by 9 pan, pour a ladle or two of the roasted vegetables in sauce on bottom. Lay 3 cooked noodles on sauce, next use one or two spoonfuls of filling, next sprinkle a handful of cheese, repeat each layer 3 more times ending with sauce and mozzarella on top. Cover pan with foil bake at 350 for 45 minutes, remove foil and bake for 15 minutes more uncovered.

Submitted 6/13/05.
Source: http://www.cyber-kitchen.com
Submitted By: Becky
jemery@worldpath.net
Eggplant lasagna