Veggie Lasagna
TOTAL TIME: Prep: 70 min. Bake: 1-1/4 hours + standing
YIELD: 12 servings.
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. —Mary Jane Jones, Williamstown, West Virginia
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 large 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 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; remove. In same skillet, saute shallots in oil until tender. In clean 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 13x9-in. baking dish. Layer with 4 noodles, carrot mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with 4 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.
Nutrition Facts
1 piece: 496 calories, 27g fat (13g saturated fat), 77mg cholesterol, 954mg sodium, 37g carbohydrate (12g sugars, 5g fiber), 29g protein.
© 2024 RDA Enthusiast Brands, LLC