• If you're looking for a casserole recipe, try Katie B.'s Veggie Lasagna

Ingredients

  • 1 pkg (16oz) frozen sliced carrots
  • 1/4 cup finely chopped onion
  • 2T butter
  • 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 egg
  • 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
0 (Rated by 0 moms)
PREP TIME 50 Min READY IN 1 Hr 50 Min
COOK TIME 1 Hr SERVINGS 12
MAIN INGREDIENT Vegetable
MEAL/COURSE Dinner
TYPE OF DISH Casserole
COOKING METHOD Oven
CUISINE Italian
DIETARY NOTES Freezable

Preparation

  1. 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.
  2. 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.
  3. Top with 4 noodles, eggplant, 1/2 cup sauce, 1 T basil, cup mozzarella, 3/4 cup parmesan.
  4. 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!)
  5. Cover and bake at 350 degrees for 1 hour.
  6. Uncover and bake 15 minutes or until bubbly.
  7. Let stand 15 minutes before serving.

Rating

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