Vegetable Lasagne - cooking recipe

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
Preparation
    Heat oil in large saucepan; add eggplant, onion and garlic; cook stirring 5 minutes.
    Stir in tomatoes, salt, sugar and basil. Bring to boil; reduce heat, cover and simmer until tender 20 minutes.
    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.
    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.
    Top with remaining sauce.
    Sprinkle with Parmesan cheese; bake uncovered 30 to 40 minutes at 375\u00b0.

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