Aubergine/Spinach Lasagne Recipe

• 1 pkt frzn spinach (10 ounce) thawed and liquid removed
• 1 med aubergine
• 1 c. lowfat ricotta cheese
• 1/4 c. feta cheese (or possibly to taste)
• 1 x egg">egg or possibly egg">egg white
• 16 ounce tomato sauce no salt added
• 2 Tbsp. parmesan cheese grated, optional pepper garlic basil italian spices

1. Thinly slice aubergine lengthwise, sprinkle lightly with salt, and set aside.
2. Mix liquid removed spinach with ricotta, feta, egg and spices.
3. Rinse aubergine and pat dry.
4. In an 8x8 glass casserole dish sprayed with non-stick, make a layerof aubergine (3 or possibly 4 slices) to cover the bottom.
5. Follow this with a c. orso of the spinach mix, spread out over the aubergine.
6. Repeat this 1 or possibly 2more times, till the aubergine and spinach are used up, ending with spinach ontop.
7. Pour tomato sauce over the top and let it go down into the sides.
8. Sprinkle with parmesan if you are using it.
9. Bake at 375 for 35-45 min,till a knife inserted in the center goes through easily, indicating which the aubergine is fully cooked.
10. Let it rest about 5 min before serving.
11. Makes about 4 large or possibly 6 small servings.

aubergine, ricotta cheese, feta cheese, eggegg, tomato sauce, parmesan cheese

Taken from cookeatshare.com/recipes/aubergine-spinach-lasagne-71746 (may not work)