Vegetable Lasagna
Vegetable Lasagna is an impressive dinner. Made with 1 tbsp. vegetable oil, 3 c. diced eggplant, 3/4 c. chopped onion, 1 tsp. minced garlic and 1 (28 oz.) can crushed tomatoes, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 375Β°.
Heat oil in large saucepan (medium-high).
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, about 20 minutes.
Makes 4 3/4 cups.
Combine spinach, Ricotta, Mozzarella, egg and nutmeg in a large bowl.
Spoon 1/4 cup eggplant sauce in 13 x 9-inch baking dish.
Layer with 3 lasagna noodles and 1/2 spinach mixture, 3 noodles and 1 3/4 cups sauce, remaining spinach mixture and noodles.
Top with remaining Parmesan cheese. Bake uncovered 30 to 40 minutes until hot.
Total fat 12 g. Contains 380 calories per serving (6 servings).
π· Perfect Pairings
Complete your meal with these
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