Italian

Vegetarian Lasagna with Eggplant Sauce

Name: Vegetarian Lasagna with Eggplant Sauce
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 4 tablespoons extra-virgin olive oil; 6 cups diced eggplant; 1 medium red onion (diced); 2 cloves garlic (minced); 2 28 ounce cans San Marzano tomatoes; 2 teaspoon Kosher salt; 1 teaspoon sugar; 1/3 cup chopped basil; 1 pound carrots (peeled and shredded); 10 ounces frozen spinach (thawed and squeezed dry with paper towels); 15 ounces ricotta (homemade preferred); 1 cup shredded aged mozzarella; 1/3 cup grated Asiago; 1 large egg (beaten); freshly ground nutmeg (to taste); 9 lasagna noodles (slightly undercooked); 1/2 cup finely grated asiago cheese; 1/2 cup shredded aged mozzarella

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

carrotseggplantnoodlesspinach

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

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, 12-15 minutes. Add in tomatoes, salt, sugar, and basil. Bring to a boil. Reduce heat to a simmer, cook until sauce is thick, about 25 minutes. 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 1/2 minutes. 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 40 minutes.
5
Cover with foil if lasagna gets too brown.
6
Let rest for at least 15 minutes before serving.

Nutrition (per serving)

294

Calories

15g

Protein

26g

Carbs

15g

Fat

Fiber

668mg

Sodium