Garden Lasagna

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 teaspoon vegetable oil
• 8 ounces eggplants, diced
• 1/2 cup chopped onion
• 1 large garlic clove, minced
• 1/4 cup fresh basil, chopped
• 1 tablespoon fresh basil, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (16 ounce) can crushed tomatoes (with liquid)
• 3 medium carrots, diced
• 1/8 cup water
• 1 cup ricotta cheese
• 1 tablespoon grated parmesan cheese
• 1 egg
• 6 uncooked lasagna noodles
• 2 ounces grated mozzarella cheese

Recipe

• 1 preheat oven to 375°f spray 8x8" dish with nonstick cooking spray.
• 2 in skillet, warm vegetable oil over medium heat. add eggplant, onion, garlic, 1 tablespoons basil, and 1/4 teaspoons of salt and pepper. saute 3 minutes. add tomatoes with the liquid, carrots, and 1 cup of water and simmer 5 minutes or until eggplant is tender.
• 3 in medium bowl, combine ricotta and parmesan cheese, egg , 1/4 cup basil, and 1/4 teaspoons salt. set aside.
• 4 spoon a third of the tomato mixture in sprayed dish. lay 2 noodles over sauce. top with half of the cheese mixture. lay 2 more noodles down. repeat the process. spoon remaining sauce on top and sprinkle with some mozzarella cheese. pur 1/4 cup water in dish around edges.
• 5 cover with foil and bake 15 minutes.
• 6 remove foil and bake 15 more minutes or until bubbly.