Serves: 9
Total Calories: 542

2 teaspoons oil
3 cups chopped unpeeled eggplant
3/4 cup chopped onion
1 teaspoon minced garlic
1 (28-ounce) can crushed tomato
1/2 teaspoon sugar
1/4 teaspoon basil
1 pound carrot, peeled and shredded
1 (10-ounce) package thawed frozen spinach
15 ounces ricotta cheese
1 cup shredded part-skim mozzarella cheese
1 egg, well-beaten
dash of each of salt and nutmeg
1 pack lasagna noodles, cooked
Parmesan cheese

Heat oil in skillet over low heat. Stir in eggplant, onion, and garlic; sauté for 5 minutes. Stir in crushed tomatoes, sugar, and basil. Add a dash of salt to taste. Cover and simmer for 20 minutes or till eggplant is tender.

Meanwhile, boil 2 quarts water and cook carrots 3–5 minutes. Drain well and add spinach, ricotta cheese, mozzarella cheese, beaten egg, dash of salt and nutmeg. Add eggplant mixture and stir to combine—this is your sauce.

In a greased 9x13-inch baking dish, make layers of cooked noodles, then sauce, then repeat, ending with a last layer of sauce. Sprinkle Parmesan cheese on top. Bake at 350° for 30 minutes or till heated through.

Nutritional Facts:

Serves: 9
Total Calories: 542
Calories from Fat: 103

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