Vegetable Lasagne*


                 2      teaspoons     vegetable oil
                 3      cups          eggplant -- unpeeled & diced
                 3/4    cup           chopped onion
                 1      teaspoon      garlic -- minced
                28      ounces        tomatoes, canned -- crushed
                 1 1/4  teaspoons     salt -- divided
                 1/2    teaspoon      sugar
                 1/4    teaspoon      basil
                 1      pound         carrot -- peeled & shredded
                10      ounces        frozen spinach -- thawed and drained
                15      ounces        ricotta cheese, part skim milk
                 1      cup           montereyjack cheese, shredded
                 1      large         egg -- beaten
                 1      pinch         nutmeg
                 9                    lasagna noodles -- cooked
                 2      tablespoons   grated Parmesan cheese -- fresh

   In large nonstick skillet, heat oil over medium-high heat.  Add eggplant, 
   onions and garlic; cook, stirring, 5 minutes.  Stir in tomatoes, 1 
   teaspoon salt and the sugar and basil.  Bring to boil; reduce heat to low, 
   cover and simmer until eggplant is tender, 20 minutes.  Makes 4 3/4 cups.
   Meanwhile, preheat oven to 375 F.  Bring 2 quarts water to boil in large 
   saucepan.  Add carrots and cook 1 minute; drain.  Combine carrots, 
   spinach, ricotta, montereyJack, egg, 1/4 teaspoon salt and the nutmeg in 
   large bowl.  Spoon 1-1/4 cups eggplant sauce in 9 x 13-inch baking dish.  
   Layer with 3 lasagne noodles and half the spinach mixture, 3 more noodles 
   and 1-3/4 cups sauce, then remaining spinach and noodles.  Top with 
   remaining sauce.  Sprinkle with Parmesan.  Bake uncovered 30 to 40 
  minutes, until hot.  Makes 8 servings.


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