Vegetable Lasagna - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375\u00b0.
Heat oil in large saucepan (medium-high).
Add eggplant, onion and garlic.
Cook, stirring 5 minutes.
Stir in tomatoes, salt, sugar and basil.
Bring to boil; reduce heat to low.
Cover and simmer until eggplant is tender, about 20 minutes.
Makes 4 3/4 cups.
Combine spinach, Ricotta, Mozzarella, egg and nutmeg in a large bowl.
Spoon 1/4 cup eggplant sauce in 13 x 9-inch baking dish.
Layer with 3 lasagna noodles and 1/2 spinach mixture, 3 noodles and 1 3/4 cups sauce, remaining spinach mixture and noodles.
Top with remaining Parmesan cheese. Bake uncovered 30 to 40 minutes until hot.
Total fat 12 g. Contains 380 calories per serving (6 servings).