2 tsp. vegetable oil
3 c. unpeeled diced eggplant
3/4 c. chopped onions
1 tsp. minced garlic
1 (28 oz.) can crushed tomatoes
salt
1/2 tsp. sugar
1/4 tsp. basil
1 lb. carrots, peeled and shredded
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1 (15 oz.) container part-skim Ricotta cheese
1 c. shredded part-skim Mozzarella cheese
1 large egg, beaten
pinch of nutmeg
9 lasagne noodles, cooked according to pkg. directions
2 Tbsp. freshly grated Parmesan cheese

Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, onions and garlic; cook, stirring 5 minutes. Stir in tomatoes, 1 teaspoon salt, 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°. Bring 2 quarts of water to boil large saucepan. Add carrots and cook 1 minute; drain. Combine carrots, spinach, Ricotta, Mozzarella, egg, 1/4 teaspoon salt and the nutmeg in large bowl.

Spoon 1 1/4 cups eggplant sauce in 13 x 9-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. Prep time: 40 to 45 minutes. Baking time: 30 to 40 minutes.