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Prep Time: 70 Minutes Cook Time: 0 Minutes |
Ready In: 70 Minutes Servings: 12 |
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No one will even miss the meat when you serve this vegetable-rich lasagna. It has a fresh, full-bodied flavor. To save time, prepare the carrot and spinach layers in advance. Ingredients:
1 package (16 ounces) frozen sliced carrots |
1/4 cup finely chopped onion |
2 tablespoons butter |
1 cup ricotta cheese |
1/4 teaspoon each salt and pepper |
spinach layer: |
2 shallots, chopped |
1 tablespoon olive oil |
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry |
1 cup ricotta cheese |
1 egg |
1/4 teaspoon each salt and pepper |
eggplant layer: |
1 medium eggplant, peeled and cut into 1/4-inch slices |
3 garlic cloves, minced |
6 tablespoons olive oil |
1/2 teaspoon salt |
2-1/2 cups marinara sauce |
12 lasagna noodles, cooked and drained |
1/4 cup minced fresh basil |
4 cups (16 ounces) part-skim shredded mozzarella cheese |
3 cups grated parmesan cheese |
Directions:
1. Cook carrots according to package directions; drain and cool. In a small skillet, saute onion in butter until tender. In a food processor, puree the carrots, onion, ricotta, salt and pepper. In same skillet, saute shallots in oil until tender. In a food processor, puree the shallots, spinach, ricotta, egg, salt and pepper.
2. In a large skillet, cook eggplant and garlic in oil over medium heat in batches for 7-10 minutes or until tender; drain. Sprinkle with salt.
3. Spread 1/2 cup marinara sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, carrot mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with four noodles, eggplant, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan.
4. Layer with remaining noodles, spinach mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with remaining sauce, basil, mozzarella and Parmesan (dish will be full).
5. Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before serving. Yield: 12 servings.
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