Lasagna lovers try this...
Cook carrots according to package instructions; drain and cool. In a small skillet, saute onion in butter until tender. In a food processor, puree carrots, onion, ricotta, salt and pepper. In the same skillet, saute shallots in oil until tender. In food processor, puree 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 half a cup of marinara sauce in a greased 13 X 9 X 2-in baking dish. Layer with four noodles carrot mixture, half a cup sauce, 1 tablespoon basil, 1 cup mozzarella and three quarter cup of Parmesan. Top with four noodles, eggplant, half a cup of sauce, 1 tablespoon basil, 1 cup mozzarella and three quarter cup of Parmesan.
Layer with remaining noodles, spinach mixture, half a cup of sauce, 1 tablespoon basil, 1 cup of mozzarella and three quarter cup of Parmesan. Top with remaining sauce, basil, mozzarella and Parmesan cheese.
Cover and bake at 350 degrees F for 1 hour. Uncover; bake 15 minutes more or until bubbly. Let stand for 15 minutes before serving.
Very good for vegetarians.
Source: Mary, my friend
By Raymonde from North Bay, Ontario
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