Ingredients
1 package (16 ounces) frozen sliced carrots1/4 cup finely chopped onion2 tablespoons butter1 cup ricotta cheese1/4 teaspoon each salt and pepperSPINACH LAYER:2 shallots, chopped1 tablespoon olive oil2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry1 cup ricotta cheese1 large egg1/4 teaspoon each salt and pepperEGGPLANT LAYER:1 medium eggplant, peeled and cut into 1/4-inch slices3 garlic cloves, minced6 tablespoons olive oil1/2 teaspoon salt2-1/2 cups marinara sauce12 lasagna noodles, cooked and drained1/4 cup minced fresh basil4 cups part-skim shredded mozzarella cheese3 cups grated Parmesan cheese
Preparation
Cook carrots according to package directions; drain and cool. In a small skillet, saute onion in butter until tender. In a food processor, puree the carrots, onion, ricotta, salt and pepper; remove. In same skillet, saute shallots in oil until tender. In clean food processor, puree the shallots, spinach, ricotta, egg, 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 13x9-in. baking dish. Layer with 4 noodles, carrot mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with 4 noodles, eggplant, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan.
Layer with remaining noodles, spinach mixture, 1/2 cup sauce, 1 tablespoon 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° for 1 hour. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before serving.
