Katie - posted on 02/23/2009 ( 2 moms have responded )
1 pkg (16oz) frozen sliced carrots
1/4 cup finely chopped onion
2 cups ricotta cheese, divided
salt and pepper to taste
2 shallots, chopped
1 T olive oil
2 pkgs (10 oz each) frozen chopped spinach, thawed and squeezed dry
1 medium eggplant, peeled and cut into 1/4 inch slices
3 garlic cloves, minced
2 1/2 cups marinara sauce
12 lasagna noodles, cooked and drained
1/4 cup fresh minced basil
4 cups shredded mozzarella cheese
3 cups grated parmesan cheese
Cook carrots according to package directions; drain and cool. In a small skillet, saute the onion in butter until tender. In a food processor, puree carrots, onion, 1 cup ricotta and some salt and pepper. In the same skillet, saute shallots in oil until tender. In a food processor, puree shallots, spinach, 1 cup ricotta, egg, and some salt and pepper.
In a large skillet, cook eggplant and garlic in oil over medium heat in batches for 7-10 minutes or until tender, drain. Sprinkle with salt.
Spread 1/2 cup marinara sauce in a greased lasagna dish. Layer with 4 noodles, carrot mixture, 1/2 cup sauce, 1 T basil, 1 c mozzarella, and 3/4 cup parmesan. Top with 4 noodles, eggplant, 1/2 cup sauce, 1 T basil, cup mozzarella, 3/4 cup parmesan.
Layer with remaining noodles, spinach mixture, 1/2 cup sauce, 1 T basil, 1 cup mozzarella, and 3/4 cup parmesan. Top with remaining sauce, basil, mozzarella, and Parmesan. (Dish will be full!)
Cover and bake at 350 degrees for 1 hour. Uncover and bake 15 minutes or until bubbly. Let stand 15 minutes before serving.
Yield: 12 servings