Vegetable Dish

Name: Vegetable Dish
Ingredients: 1 1/4 lb. eggplant, peeled and cut in 1/4 inch thick rounds; 2 boxes (10 oz. each) frozen chopped spinach, thawed and squeezed dry; 1 container (16 oz.) part-skim Ricotta cheese; 1 container (16 oz.) low-fat cottage cheese; 1/2 c. plus 2 Tbsp. grated Parmesan cheese; 3 large eggs; 1 jar (about 26 oz.) spaghetti sauce; 1/2 (16 oz.) pkg. curly-edge lasagna noodles, cooked, drained and cooled; 16 oz. Mozzarella cheese, cut crosswise into 15 slices

9 ingredients

13 steps

Ingredients

1 1/4 lb. eggplant, peeled and cut in 1/4 inch thick rounds
2 boxes (10 oz. each) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) part-skim Ricotta cheese
1 container (16 oz.) low-fat cottage cheese
1/2 c. plus 2 Tbsp. grated Parmesan cheese
3 large eggs
1 jar (about 26 oz.) spaghetti sauce
1/2 (16 oz.) pkg. curly-edge lasagna noodles, cooked, drained and cooled
16 oz. Mozzarella cheese, cut crosswise into 15 slices

Directions

1

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

Coat a nonstick skillet with nonstick cooking spray.
3

Cook eggplant (in batches) over medium heat 4 minutes per side or until golden and tender. Mix spinach, Ricotta and cottage cheeses, 1/2 cup of the Parmesan cheese and the eggs until blended.
4

Heat oven to 350°.
5

Spread 1 cup spaghetti sauce evenly over bottom of baking dish.
6

Place 3 noodles lengthwise on top.
7

Cover with half the spinach mixture, then half the eggplant and 5 slices Mozzarella cheese.
8

Repeat for second layer.
9

Top with remaining noodles, overlapping to cover, then remaining sauce and Mozzarella.
10

Sprinkle with remaining 2 tablespoons Parmesan.
11

Bake 1 hour or until bubbling and lightly brown around edges.
12

Let stand 15 minutes before cutting in 12 pieces.
13

Serves 12.