Eggplant Lasagna

3/4 lb 99% fat free ground turkey
1 10oz package frozen chopped spinach (squeezed dry)
1 Tbs Extra Virgin Olive Oil
1 tbs chopped garlic
salt and pepper to taste

1 cup low fat ricotta cheese
1 cup 1% cottage cheese
1/2 cup grated parmesan
1 Tbs dry parsley
1 egg, beaten

2 eggplant -peeled, sliced lengthwise 1/4 inch
(you can leave peel on for more fiber)
Pam olive oil spread
Salt

2 cups part skim grated mozzarella, divided

1 jar Trader Joe's tomato basil marinara sauce, divided

Place eggplant on baking sheet over 2 layers paper towels, sprinkle with salt, layering paper towels and eggplant and salt till all slices are used. Use another baking sheet to cover and press the eggplant. Leave for one hour. Rinse and dry slices thouroghly to remove salt. Using the same baking pans (spray or use non stick silpat sheets) Spray each slice on both sides with the olive oil spray. Bake at 400 for approximately 15 min.

Mix ricotta, parmesan, cottage cheese, egg and parsley, set aside.

cook turkey in 1 Tbs olive oil, browning slightly...making sure to crumble finely. Add garlic and squeeze dried spinach...cool and set aside.

To assemble Lasagna, place 1/4 of the marinara in the bottom of a 10 x15 baking dish that has been sprayed with Pam. Cover the bottom of the dish evenly. Add eggplant slices to cover bottom (use a small spatula to move from baking pan to dish). Spread the turkey mixture over the eggplant evenly and use 1/3 of the grated mozzarella over the top. Layer eggplant over the top of the mozzarella and spread the ricotta mixture evenly over the top. Spread 1/4 of the sauce over the ricotta mixture. Place another layer of eggplant on top of the sauce, top with the remaining marinara and mozzarella. Bake at 350 for 45 min- 1 hr. Let stand 20 min before cutting. Makes 12 main dish servings.

Number of Servings: 12

Recipe submitted by SparkPeople user MSMACCHI.