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Categories:Viewed: 38 - Published at: 7 years ago
Ingredients
- 1 eggplant
- 10 ounces frozen chopped spinach, thawed, squeezed dry
- 15 ounces part-skim ricotta cheese
- 1 large egg, lightly beaten
- 12 cup parmesan cheese, grated
- 1 12 cups marinara sauce
- 5 no-boil lasagna noodles
- 1 cup part-skim mozzarella cheese, shredded
- salt and pepper
Method
- Preheat oven to 425 degrees.
- Line large cookie sheet with foil; spray with cooking spray.
- Trim eggplant; cut lengthwise into 1/2 inch thick planks.
- Place on cookie sheet; sprinkle with salt and 1/8 tsp pepper.
- Roast 12 minutes or until softened and golden.
- Cool.
- In bowl, mix spinach, ricotta, egg, parmesan and 1/4 tsp pepper.
- Spread 1/2 cup sauce in 9x5 loaf pan.
- Top with layer of noodles, breaking to fit.
- Spread half of ricotta mixture over noodles, sprinkle with one-third of mozzarella and top with half of eggplant, overlapping to fit.
- Repeat layering, then spread 1/4 cup sauce over rest of eggplant; top with remaining noodles, then remaining sauce.
- Cover pan with foil and put on cookie sheet.
- Bake 30 minutes.
- Uncover, top with remaining mozzarella.
- Bake 15 minutes more till golden brown.
- Let stand 10 minutes.
