Name: Spinach-Eggplant Lasagna Loaf
Prep time: 25 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 1 large eggplant; salt; Pepper; 1 package frozen chopped spinach; 15 oz. part-skim ricotta cheese; 1 large egg; 1 1/2 oz. Parmesan cheese; 1 1/2 c. marinara sauce; 5 no-boil lasagna noodles; 1 c. part-skim mozzarella cheese

Step 1Preheat oven to 425 degrees F. Line large cookie sheet with foil; coat with nonstick cooking spray.

Step 2Trim eggplant; cut lengthwise into 1/2-inch-thick planks. Place on cookie sheet; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Roast 12 minutes or until softened and golden. Cool.

Step 3In bowl, mix spinach, ricotta, egg, Parmesan, and 1/4 teaspoon black pepper.

Step 4Spread 1/2 cup sauce in 9- by 5-inch loaf pan. Top with layer of noodles, breaking to fit if necessary. Spread half of ricotta mixture over noodles, sprinkle with one-third of mozzarella, and top with half of eggplant, overlapping to fit. Repeat layering, then spread 1/4 cup sauce over rest of eggplant; top with remaining noodles, then remaining sauce.

Step 5Cover pan with foil; place on cookie sheet. Bake 30 minutes. Uncover; top with remaining mozzarella. Bake 15 minutes or until bubbling and golden brown. Let stand 10 minutes.

Spinach-Eggplant Lasagna Loaf

Ingredients

Directions

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