Veggie Lasagna Recipe

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 Crisco® Pure 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 Crisco® Pure Olive Oil or Canola 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

• 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.
• 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.
• 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.
• 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).
• 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.

Veggie Lasagna published in Country Woman January/February 2007, p27