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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Vegetarians will be happy eating this! (and even if you aren't a vegetarian) An original lasagna recipe with some veggies. You can cook it beforehand, then just pop a serving in the microwave and not have to worry about preparing a salad. Contains veggies, dairy, protein, and grains. Perfect! Ingredients:
1 teaspoon vegetable oil |
8 ounces eggplants, diced |
1/2 cup chopped onion |
1 large garlic clove, minced |
1/4 cup fresh basil, chopped |
1 tablespoon fresh basil, chopped |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 (16 ounce) can crushed tomatoes (with liquid) |
3 medium carrots, diced |
1/8 cup water |
1 cup ricotta cheese |
1 tablespoon grated parmesan cheese |
1 egg white |
6 uncooked lasagna noodles |
2 ounces grated mozzarella cheese |
Directions:
1. Preheat oven to 375°F Spray 8x8 dish with nonstick cooking spray.
2. In skillet, warm vegetable oil over medium heat. Add eggplant, onion, garlic, 1 tablespoons basil, and 1/4 teaspoons of salt and pepper. Saute 3 minutes. Add tomatoes with the liquid, carrots, and 1 cup of water and simmer 5 minutes or until eggplant is tender.
3. In medium bowl, combine ricotta and parmesan cheese, egg white, 1/4 cup basil, and 1/4 teaspoons salt. Set aside.
4. Spoon a third of the tomato mixture in sprayed dish. Lay 2 noodles over sauce. Top with half of the cheese mixture. Lay 2 more noodles down. Repeat the process. Spoon remaining sauce on top and sprinkle with some mozzarella cheese. Pur 1/4 cup water in dish around edges.
5. Cover with foil and bake 15 minutes.
6. Remove foil and bake 15 more minutes or until bubbly.
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