Vegetable Lasagna Recipe - Cooking Index
Vegetable Lasagna Recipe - Cooking Index
| 2 teaspoons | 10ml | Vegetable oil |
| 3 cups | 438g / 15oz | Eggplant - unpeeled & diced |
| 3/4 cup | 46g / 1.6oz | Onion - chopped |
| 1 teaspoon | 5ml | Garlic - minced |
| 1 | Crushed tomatoes - (28-oz) | |
| Salt | ||
| 1/2 teaspoon | 2.5ml | Sugar |
| 1/4 teaspoon | 1.3ml | Basil |
| 1 lb | 454g / 16oz | Carrots - peeled and shredded |
| 1 | Frozen chopped spinach - thawed, squeezed dry (10-oz) | |
| 1 | -- (15-oz) part-skim mozzarella cheese | |
| 1 | Egg - beaten (large) | |
| 1 | Nutmeg | |
| 9 | Lasagna noodles cooked | |
| 2 tablespoons | 30ml | Freshly grated parmesan cheese |
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.
Source:
Somesh Rao
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