Eggplant Ricotta Lasagna

• 4 1/2 dried 10 x 2.5" lasagna noodles
• 8 oz chopped unpeeled eggplant (~3 c)
• 1 small zucchini, sliced
• 1 large onion, chopped
• 2 medium garlic cloves, minced
• 2 c fat-free low sodium spaghetti sauce
• 1 TBL dried basil
• 1/2 TBL oregano
• 1 c fat-free or low-fat ricotta cheese
• 1/2 tsp salt
• 1/2 c shredded part-skim mozzarella
• 1/4 c shredded Parmesan

1. Preheat 350F. Lightly spray 8" square pan. Prepare noodles and drain.
2. Heat 12" nonstick skillet over medium-high. Remove and spray lightly and put eggplant, zucchini and onion and garlic in skillet. Cook 5-7 min. Remove from heat
3. In small bowl, stir spaghetti sauce, basil and oregano
4. Cut lasagna noodles in half crosswise. Place noodle halves in one layer over pan. Spread 2/3 c spaghetti sauce mixture over noodles. Using tsp, dot 1/2 c ricotta cheese over sauce. Spoon 1 c cooked vegetables evenly over all. Sprinkle with 1/4 tsp salt. Repeat. Top with remaining 3 noodle halves. Spoon 2/3 c sauce over all. Sprinkle with mozzarella
5. Bake uncovered 30 min. Sprinkle with Parmesan. Let stand 15 min before cutting.

lasagna noodles, zucchini, onion, garlic, spaghetti sauce, tbl, tbl oregano, ricotta cheese, salt, mozzarella, parmesan

Taken from www.epicurious.com/recipes/member/views/eggplant-ricotta-lasagna-51749011 (may not work)