Vegetable Lasagne

Ingredients

• 2 tsp. vegetable oil
• 3 c. unpeeled diced eggplant
• 3/4 c. chopped onions
• 1 tsp. minced garlic
• 1 (28 oz.) can crushed tomatoes
• salt
• 1/2 tsp. sugar
• 1/4 tsp. basil
• 1 lb. carrots, peeled and shredded
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
• 1 (15 oz.) container part-skim Ricotta cheese
• 1 c. shredded part-skim Mozzarella cheese
• 1 large egg, beaten
• pinch of nutmeg
• 9 lasagne noodles, cooked according to pkg. directions
• 2 Tbsp. freshly grated Parmesan cheese