Aubergine And Spinach Lasagna
- 1 frozen spinach pkt, 10 oz of, thawed and drained
- 1 aubergine medium, sliced thinly lengthwise
- 1 egg white
- 1 cup lowfat ricotta cheese
- 1/4 cup feta cheese
- 2 tablespoons shredded Parmesan optional
- 16 ounces tomato sauce no salt added
- garlic
- basil
- pepper
- Lightly salt sliced aubergine and set aside. In a bowl, mix spinach, ricotta, feta, egg and spices. Spray an 8x8 (preferable glass) pan with non-stick spray. Rinse aubergine and pat dry. Lay 3 or 4 slices of aubergine in the bottom of the pan (whatever fits). Put about 1 cup of spinach mixture on top and spread out to cover aubergine. Repeat layers, ending with spinach until aubergine and spinach are used up (I think about 3 layers total does it). Pour tomato sauce over top, and let it run down sides.
- Sprinkle with parmesan if using it, and bake at 375 for 30-40 minutes, until a knife cuts through easily, indicating that the aubergine is cooked.
- Let rest about 5 minutes before serving. 4 large or 6 small servings.
frozen spinach, aubergine, egg, ricotta cheese, feta cheese, parmesan optional, tomato sauce, garlic, basil, pepper
Taken from www.yummly.com/recipe/Aubergine-and-Spinach-Lasagna-1646404 (may not work)