Spinach-Eggplant Lasagna

1. 1

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

2. 2

   Thaw and squeeze dry the spinach.

3. 3

   Cook, drain and cool the noodles.

4. 4

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

5. 5

   Coat a nonstick skillet with cooking spray.

6. 6

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

7. 7

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

8. 8

   Heat oven to 350u00b0.

9. 9

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

10. 10

    Place 3 noodles lengthwise on top.

11. 11

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

12. 12

    Repeat second layer.

13. 13

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

14. 14

    Sprinkle with remaining 2 tablespoons Parmesan.

15. 15

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

16. 16

    Let stand 15 minutes before cutting.

* Per serving · 4 servings · Values may vary.

No additional tips available.