Spinach Eggplant Parmesan Lasagna

Name: Spinach Eggplant Parmesan Lasagna
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 24 ounces prepared spaghetti sauce, I use Bertolli Arrabbiata Sauce; 14 ounces diced tomatoes, I use Muir Glen Fire Roasted; 24 ounces cottage cheese, I use 2%; 8 ounces no-boil lasagna noodles; 16 ounces frozen eggplants, cutlets; 4 eggs or 4 Egg Beaters egg substitute; 2 -3 cups shredded mozzarella cheese; 10 ounces frozen chopped spinach, thawed and squeezed dry

Submitted by mandabears

"This is a combination of my spinach lasagna recipe and the concept of JackieOhNo's idea to use frozen eggplant cutlets and additional tweaking on my part. Thanks JackieOhNo for the brilliant idea."

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Ready In:: 1hr 15mins
Ingredients:: 8
Serves:: 8

ingredients

24 ounces prepared spaghetti sauce, I use Bertolli Arrabbiata Sauce
14 ounces diced tomatoes, I use Muir Glen Fire Roasted
24 ounces cottage cheese, I use 2%
8 ounces no-boil lasagna noodles
16 ounces frozen eggplants, cutlets
4 eggs or 4 Egg Beaters egg substitute
2 -3 cups shredded mozzarella cheese
10 ounces frozen chopped spinach, thawed and squeezed dry

directions

Preheat oven to 350 degrees Fahrenheit.
Spray 13 x 9 pan with cooking spray.
In a bowl combine spaghetti sauce and undrained tomatoes.
In a separate bowl combine cottage cheese, mozzarella cheese, spinach and eggs.
Spread a light layer of sauce in bottom of 13 x 9 pan.
Top with layer of lasagna noodles, half of the spinach, egg mixture, 1 cup of tomato mixture and 1/2 of the eggplant.
Repeat layers.
Top with remaining sauce.
Cover pan with aluminum foil.
Bake for 30 minutes.
Uncover pan and bake for 15 minutes or until mixture is bubbling.
Let sit for 15 minutes before serving.