italian vegetable lasagna

[baby_princess33]

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

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. Makes 8 servings.
Serving Size: 8.

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[baby_princess33]

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[*Angel*]

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[Sadaf Gondal]

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