Courtesy of Terry.
1 tbs vegetable oil
3 cups diced eggplant
3/4 cup chopped onion
1 tsp minced garlic
1 can (28 oz) crushed tomatoes
1/2 tsp salt
1/2 tsp sugar
1/4 tsp basil
1 pkg (10 oz) frozen chopped spinach, thawed, squeezed dry
1 container (15 oz) part skim ricotta cheese or 1-1/2 cups
low-fat cottage cheese
1 cup shredded low-fat mozzarella cheese
1 large egg, slightly beaten
9 lasagne noodles, cooked
2 tbs grated Parmesan cheese
Dear Chet, I have used this recipe for Vegetable Lasagne many many times with great results. I hope your readers enjoy it. I have also doubled the recipe to produce a thicker lasagne when expecting company (adjust cooking time). I hope your readers enjoy! ~Terry
1. Preheat oven to 375 degrees. Heat oil in large saucepan over medium-high heat. 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, 20 minutes. Makes 4-3/4 cups.
2. Combine spinach, ricotta, mozzarella, egg, and nutmeg in a large bowl. 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 mixture and noodles. Top with remaining sauce.
Sprinkle with Parmesan cheese. Bake uncovered 30 to 40 minutes, until hot. Makes 6 servings.
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