Vegetable Lasagne
A Uncategorized recipe with vegetable oil, unpeeled diced eggplant, chopped onions. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
18 steps- 1
Heat oil in a large nonstick skillet over medium-high heat.
large egg beaten(1) - 2
Add eggplant, onions and garlic; cook, stirring 5 minutes.
unpeeled diced eggplant(3 c)chopped onions(3/4 c)minced garlic(1 tsp) - 3
Stir in tomatoes, 1 teaspoon salt, the sugar and basil.
28 oz can crushed tomatoes(1)saltsugar(1/2 tsp)basil(1/4 tsp) - 4
Bring to boil; reduce heat to low.
- 5
Cover and simmer until eggplant is tender, 20 minutes.
unpeeled diced eggplant(3 c) - 6
Makes 4 3/4 cups.
- 7
Meanwhile, preheat oven to 375°.
- 8
Bring 2 quarts of water to boil large saucepan.
large egg beaten(1) - 9
Add carrots and cook 1 minute; drain.
carrots peeled and shredded(1 lb) - 10
Combine carrots, spinach, Ricotta, Mozzarella, egg, 1/4 teaspoon salt and the nutmeg in large bowl.
saltcarrots peeled and shredded(1 lb)10 oz pkg frozen chopped spinach thawed and squeezed dry(1)15 oz container part-skim ricotta cheese(1)shredded part-skim mozzarella cheese(1 c)large egg beaten(1)of nutmeg - 11
Spoon 1 1/4 cups eggplant sauce in 13 x 9-inch baking dish.
unpeeled diced eggplant(3 c) - 12
Layer with 3 lasagne noodles and half the spinach mixture, 3 more noodles and 1 3/4 cups sauce, then remaining spinach and noodles.
10 oz pkg frozen chopped spinach thawed and squeezed dry(1)lasagne noodles cooked according to pkg directions(9) - 13
Top with remaining sauce.
- 14
Sprinkle with Parmesan.
freshly grated parmesan cheese(2 tbsp) - 15
Bake, uncovered, 30 to 40 minutes until hot.
- 16
Makes 8 servings.
- 17
Prep time: 40 to 45 minutes.
- 18
Baking time: 30 to 40 minutes.
Rate this recipe
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Vegetable Lasagne
A Uncategorized recipe with vegetable oil, unpeeled diced eggplant, chopped onions. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
18 steps- 1
Heat oil in a large nonstick skillet over medium-high heat.
large egg beaten(1) - 2
Add eggplant, onions and garlic; cook, stirring 5 minutes.
unpeeled diced eggplant(3 c)chopped onions(3/4 c)minced garlic(1 tsp) - 3
Stir in tomatoes, 1 teaspoon salt, the sugar and basil.
28 oz can crushed tomatoes(1)saltsugar(1/2 tsp)basil(1/4 tsp) - 4
Bring to boil; reduce heat to low.
- 5
Cover and simmer until eggplant is tender, 20 minutes.
unpeeled diced eggplant(3 c) - 6
Makes 4 3/4 cups.
- 7
Meanwhile, preheat oven to 375°.
- 8
Bring 2 quarts of water to boil large saucepan.
large egg beaten(1) - 9
Add carrots and cook 1 minute; drain.
carrots peeled and shredded(1 lb) - 10
Combine carrots, spinach, Ricotta, Mozzarella, egg, 1/4 teaspoon salt and the nutmeg in large bowl.
saltcarrots peeled and shredded(1 lb)10 oz pkg frozen chopped spinach thawed and squeezed dry(1)15 oz container part-skim ricotta cheese(1)shredded part-skim mozzarella cheese(1 c)large egg beaten(1)of nutmeg - 11
Spoon 1 1/4 cups eggplant sauce in 13 x 9-inch baking dish.
unpeeled diced eggplant(3 c) - 12
Layer with 3 lasagne noodles and half the spinach mixture, 3 more noodles and 1 3/4 cups sauce, then remaining spinach and noodles.
10 oz pkg frozen chopped spinach thawed and squeezed dry(1)lasagne noodles cooked according to pkg directions(9) - 13
Top with remaining sauce.
- 14
Sprinkle with Parmesan.
freshly grated parmesan cheese(2 tbsp) - 15
Bake, uncovered, 30 to 40 minutes until hot.
- 16
Makes 8 servings.
- 17
Prep time: 40 to 45 minutes.
- 18
Baking time: 30 to 40 minutes.
Rate this recipe
