Vegetable Lasagne

Name: Vegetable Lasagne
Ingredients: 1 Tbsp. vegetable oil; 3 c. diced eggplant; 3/4 c. chopped onion; 1 tsp. minced garlic; 1 can (28 oz.) crushed tomatoes; 1/2 tsp. salt; 1/2 tsp. sugar; 1/4 tsp. basil; 2 Tbsp. grated Parmesan cheese; 1 (10 oz.) frozen spinach; 1 (15 oz.) Ricotta cheese or 1 1/2 c. cottage cheese (low fat); 1 egg, beaten; 1 c. shredded Mozzarella cheese (low fat); 9 lasagne noodles cooked; pinch of nutmeg

15 ingredients

6 steps

Ingredients

1 Tbsp. vegetable oil
3 c. diced eggplant
3/4 c. chopped onion
1 tsp. minced garlic
1 can (28 oz.) crushed tomatoes
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. basil
2 Tbsp. grated Parmesan cheese
1 (10 oz.) frozen spinach
1 (15 oz.) Ricotta cheese or 1 1/2 c. cottage cheese (low fat)
1 egg, beaten
1 c. shredded Mozzarella cheese (low fat)
9 lasagne noodles cooked
pinch of nutmeg

Directions

1

Heat oil in large saucepan; add eggplant, onion and garlic; cook stirring 5 minutes.
2

Stir in tomatoes, salt, sugar and basil. Bring to boil; reduce heat, cover and simmer until tender 20 minutes.
3

Combine spinach (thawed and drained) Ricotta, Mozzarella, egg and nutmeg in large bowl; spoon 1 1/4 cup eggplant sauce in 9 x 13-inch baking pan.
4

Layer with 3 lasagne noodles and half the spinach mixture, 3 more noodles and 1 3/4 cup sauce, then remaining spinach mixture and noodles.
5

Top with remaining sauce.
6

Sprinkle with Parmesan cheese; bake uncovered 30 to 40 minutes at 375°.