Vegetarian Lasagna with Eggplant Sauce
Vegetarian Lasagna with Eggplant Sauce is hearty without meat. The layer of shredded carrot, spinach, and cheeses is a bit unusual for lasagna, people love it.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Servings
12 servings
Ingredients
- 4 tablespoonsextra-virgin olive oil
- 6 cupsdiced eggplant
- 1 mediumred onion (diced)
- 2 clovesgarlic (minced)
- 2 28 ounce cansSan Marzano tomatoes
- 2 teaspoonKosher salt
- 1 teaspoonsugar
- 1/3 cupchopped basil
- 1 poundcarrots (peeled and shredded)
- 10 ouncesfrozen spinach (thawed and squeezed dry with paper towels)
- 15 ouncesricotta (homemade preferred)
- 1 cupshredded aged mozzarella
- 1/3 cupgrated Asiago
- 1 large egg (beaten)
- freshly ground nutmeg (to taste)
- 9 lasagna noodles (slightly undercooked)
- 1/2 cupfinely grated asiago cheese
- 1/2 cupshredded aged mozzarella
Nutrition Facts
Per Serving (serves 12 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat oil in a Dutch oven over medium-high heat. Add eggplant, onions, and garlic. Cook until eggplant is quite dark and soft, . Add in tomatoes, salt, sugar, and basil. Bring to a boil. Reduce heat to a simmer, cook until sauce is thick, about . Taste and adjust salt if necessary.
- 2
Preheat oven to 375º F. Bring 2 quarts of water to a boil. Add carrots and cook for 1 1/. Drain. Combine carrots, spinach, ricotta, mozzarella, Asiago, and egg. Season with salt and nutmeg.
- 3
Spray a 9 X 12 pan with cooking spray.
- 4
Cover bottom of the pan with sauce and a layer of lasagna noodles. Add a layer of the spinach mixture; repeat starting and ending with sauce. Sprinkle with parmesan and mozzarella and bake uncovered for 30 to .
- 5
Cover with foil if lasagna gets too brown.
- 6
Let rest for at least before serving.