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Vegetable Lasagna

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Vegetable oil

  2. 3 cups 438g / 15oz Eggplant - unpeeled & diced

  3. 3/4 cup 46g / 1.6oz Onion - chopped

  4. 1 teaspoon 5ml Garlic - minced

  5. 1 Crushed tomatoes - (28-oz)

  6. Salt

  7. 1/2 teaspoon 2 1/2ml Sugar

  8. 1/4 teaspoon 1 1/3ml Basil

  9. 1 lb 454g / 16oz Carrots - peeled and shredded

  10. 1 Frozen chopped spinach - thawed, squeezed dry (10-oz)

  11. 1 -- (15-oz) part-skim mozzarella cheese

  12. 1 Egg - beaten (large)

  13. 1 Nutmeg

  14. 9 Lasagna noodles cooked

  15. 2 tablespoons 30ml Freshly grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat oil in large nonstick skillet 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.

  2. Meanwhile, heat oven to 375F. 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.

  3. Spoon 1 1/4 cups eggplant sauce in 13x9-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.

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