Vegetable Lasagne

Serving Size  : 8    Preparation Time :0:45
Categories    : Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

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.


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