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. - - - - - - - - - - - - - - - - - -