Spinach-Eggplant Lasagna

• 1 1/4 lb. eggplant
• 2 (10 oz.) boxes frozen chopped spinach
• 1 (16 oz.) container part-skim Ricotta
• 1 (16 oz.) container cottage cheese (low fat)
• 1/2 c. plus 2 Tbsp. grated Parmesan
• 3 large eggs
• 1 (26 oz.) jar spaghetti sauce
• 8 oz. lasagna noodles
• 16 oz. Mozzarella, cut cross-wise in 15 slices

1. Peel eggplant and cut it into 1/4-inch rounds.
2. Thaw and squeeze dry the spinach.
3. Cook, drain and cool the noodles.
4. Have a 13 x 9 x 2-inch baking dish ready to use.
5. Coat a nonstick skillet with cooking spray.
6. Cook eggplant in batches over medium heat 4 minutes per side.
7. Mix spinach, Ricotta and cottage cheese, 1/2 cup of Parmesan cheese and eggs until blended.
8. Heat oven to 350u0b0.
9. Spread 1 cup spaghetti sauce evenly over bottom of baking dish.
10. Place 3 noodles lengthwise on top.
11. Cover with half spinach mixture, half eggplant and 5 slices Mozzarella cheese.
12. Repeat second layer.
13. Top with remaining noodles, overlapping to cover, then remaining sauce and Mozzarella.
14. Sprinkle with remaining 2 tablespoons Parmesan.
15. Bake 1 hour or until bubbling and light brown around edges.
16. Let stand 15 minutes before cutting.
17. Makes 12 pieces.

eggplant, spinach, ricotta, cottage cheese, parmesan, eggs, spaghetti sauce, lasagna noodles, mozzarella

Taken from www.cookbooks.com/Recipe-Details.aspx?id=988800 (may not work)