Vegetable Lasagna

Lasagna lovers try this...

Ingredients

• 1 package (16 ounces) frozen sliced carrots
• 1/4 cup of chopped onions
• 2 Tbsp. of butter
• 1 cup of ricotta cheese
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• 1/4 tsp. of salt and pepper

Spinach Layer:

• 2 chopped shallots
• 1 Tbsp. olive oil
• 2 packages (10 ounces) each frozen chopped spinach thawed and squeezed dry
• 1 cup of ricotta cheese
• 1 egg
• 1/4 tsp. each of salt and pepper

Eggplant Layer:

• 1 medium eggplant, peeled and cut into 1/4 inch slices
• 3 minced garlic cloves
• 6 Tbsp. olive oil
• 1/2 tsp. salt

• 2 1/2 cups of marinara sauce
• 12 lasagna noodles, cooked and drained
• 1/4 cup of minced fresh basil
• 4 cups (16 ounces) of shredded mozzarella cheese
• 3 cups of grated Parmesan cheese

Directions

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