Vegetable Lasagna With Eggplant-Tomato Sauce

Posted 08/20/10 by ChefSnowball
Rating:	Not yet rated
Views:	47
Venues:	Cheese Pasta & Grains Produce & All Things Green
Categories:	Mozzarella Parmigiano - Reggiano Pasta Ricotta Vegetables
Sub Categories:	Carrots Eggplant Garlic Lasagna Leafy Greens Mushrooms Onion Family Peppers Squash Family Tomatoes
Keywords:	lasagna, vegetarian, eggplant, tomato, carrots, spinach
Servings:	12

Ingredients:

Vegetable cooking spray
2 cups mushrooms, thinly sliced
1 cup carrots, thinly sliced
1 medium zucchini, sliced
2 cups tomatoes, chopped
2 cups spinach leaves
1 teaspoon oregano
3 cups fat-free ricotta cheese
1/2 cup grated Parmesan cheese
Eggplant Tomato Sauce
12 lasagna noodles (12 oz.), cooked al dente
1 cup (4 oz. reduced fat Monterrey jack or mozzarella cheese, shredded

Eggplant Tomato Sauce:
4 tablespoon olive oil (or just use cooking spray)
1 eggplant, cubed
1 bell pepper, chopped
1 onion, chopped
2 garlic cloves, minced
28 oz canned or fresh tomatoes
5 tablespoon tomato paste
1 tablespoon sugar
1/2 cup water
salt and pepper to taste

Preparation:

Spray large skillet with cooking spray; heat over medium heat until hot. Sauté mushrooms, carrots, and zucchini until crisp-tender, 5-10 minutes. Stir in tomatoes, spinach and oregano. Cook, covered until tomatoes are soft and spinach is wilted, 3-5 minutes.

Mix ricotta and Parmesan cheese.

Spread 1 cup eggplant tomato sauce over bottom of 13 by 9 inch baking pan; top with 4 lasagna noodles. Spoon 1/3 of vegetable mixture over noodles; spoon a of cheese mixture over vegetables. Top with one cup Eggplant-Tomato sauce. Repeat layers two times, ending with eggplant-tomato sauce. Sprinkle with Monterrey Jack cheese evenly over top.

Bake at 350 degrees F, covered with aluminum foil, until hot, 45-60 minutes. Cool 5-10 minutes before cutting.

Eggplant Tomato Sauce: In a medium saucepan heat olive oil. Add chopped bell pepper, onion and garlic. Saute for ~5 minutes. Then add eggplant and saute for 5 minutes more. Now add tomatoes (with the liquid), tomato paste, sugar and water. The water amount may vary depending on how much liquid your tomatoes had and how runny you like your sauce. Cook for additional 5 minutes until everything is soft.

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