Low Fat Cheesy Spinach And Eggplant Lasagna

Ingredients

• Servings: 12
• 12 whole wheat lasagna noodles, dry
• 1 teaspoon olive oil
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 eggplant, cubed
• 1 (28 ounce) can italian herb-flavored tomato sauce
• 1 cup part-skim ricotta cheese
• 1 cup low-fat cottage cheese
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup shredded parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 egg
• 2 1/2 cups frozen chopped spinach, thawed and squeezed dry

Recipe

Preparation Time: 40 mins Cook Time: 45 mins Ready Time: 1 hr 25 mins


• preheat oven to 375 degrees f (190 degrees c).
• bring a large pot of water to a boil.
• drop lasagna noodles into water and add 1 teaspoon of olive oil. cook until noodles are tender but still slightly firm, about 8 minutes.
• drain water from the noodles and let cool.
• heat 2 tablespoons olive oil in a large skillet over medium heat.
• cook and stir garlic and eggplant chunks until eggplant is partially cooked, about 7 minutes.
• pour tomato sauce into the skillet and simmer until eggplant is tender, 10 to 15 minutes.
• combine ricotta cheese, cottage cheese, mozzarella cheese, parmesan cheese, salt, black pepper, and egg in a bowl.
• mix spinach into ricotta cheese mixture.
• spread a layer of tomato sauce mixture into the bottom of a 9x12-inch baking dish.
• place 4 noodles on top of the sauce, overlapping if necessary.
• spoon 1/3 of the remaining tomato sauce over noodles.
• spread 1/3 of the ricotta mixture over the tomato sauce
• repeat layers twice more, starting with noodles and following with sauce and ricotta mixture.
• top the lasagna with mozzarella cheese.
• bake in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned, 45 minutes to 1 hour.