Spinach-Eggplant Lasagna

Name: Spinach-Eggplant Lasagna
Ingredients: 1 1/4 lb. eggplant; 2 (10 oz.) boxes frozen chopped spinach; 1 (16 oz.) container part-skim Ricotta; 1 (16 oz.) container cottage cheese (low fat); 1/2 c. plus 2 Tbsp. grated Parmesan; 3 large eggs; 1 (26 oz.) jar spaghetti sauce; 8 oz. lasagna noodles; 16 oz. Mozzarella, cut cross-wise in 15 slices

9 ingredients

17 steps

Ingredients

1 1/4 lb. eggplant
2 (10 oz.) boxes frozen chopped spinach
1 (16 oz.) container part-skim Ricotta
1 (16 oz.) container cottage cheese (low fat)
1/2 c. plus 2 Tbsp. grated Parmesan
3 large eggs
1 (26 oz.) jar spaghetti sauce
8 oz. lasagna noodles
16 oz. Mozzarella, cut cross-wise in 15 slices

Directions

1

Peel eggplant and cut it into 1/4-inch rounds.
2

Thaw and squeeze dry the spinach.
3

Cook, drain and cool the noodles.
4

Have a 13 x 9 x 2-inch baking dish ready to use.
5

Coat a nonstick skillet with cooking spray.
6

Cook eggplant in batches over medium heat 4 minutes per side.
7

Mix spinach, Ricotta and cottage cheese, 1/2 cup of Parmesan cheese and eggs until blended.
8

Heat oven to 350°.
9

Spread 1 cup spaghetti sauce evenly over bottom of baking dish.
10

Place 3 noodles lengthwise on top.
11

Cover with half spinach mixture, half eggplant and 5 slices Mozzarella cheese.
12

Repeat second layer.
13

Top with remaining noodles, overlapping to cover, then remaining sauce and Mozzarella.
14

Sprinkle with remaining 2 tablespoons Parmesan.
15

Bake 1 hour or until bubbling and light brown around edges.
16

Let stand 15 minutes before cutting.
17

Makes 12 pieces.