Spinach-Eggplant Lasagna Loaf

Name: Spinach-Eggplant Lasagna Loaf Recipe
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Ingredients: 1 large eggplant; Salt & Pepper; 1 package (10 oz) frozen chopped spinach thawed squeezed dry; 15 oz (1 7/8) cottage cheese (we used 4% could use light or fat-free); 1 large egg lightly beaten; 1 1/2 oz Parmesan cheese finely grated ( 1/2 cup); 1 1/2 cup marinara sauce; 6 no-boil lasagna noodles; 1 cup shredded part-skim mozzarella cheese

Minutes to Prepare: 25
Minutes to Cook: 60

Number of Servings: 4

Ingredients

1 large eggplantSalt & Pepper1 package (10 oz) frozen chopped spinach, thawed, squeezed dry15 oz (1 7/8) cottage cheese (we used 4%, could use light or fat-free)1 large egg, lightly beaten1 1/2 oz Parmesan cheese finely grated ( 1/2 cup)1 1/2 cup marinara sauce6 no-boil lasagna noodles1 cup shredded part-skim mozzarella cheese

Directions

1. Preheat oven to 425 degrees. Line large cookie sheet with foil; coat with nonstick cooking spray.
2. Trim eggplant; cut lengthwise into 1/2" planks. Place on cookie sheet; sprinkle with salt and pepper to taste. Roast 12 minutes or until softened and golden. Cool.
3. In bowl, mix spinach, cottage cheese, Parmesan and 1/4 tsp pepper.
4. Spread 1/2 cup sauce in a 9" x 5" loaf pan. Top with 2 noodles, breaking to fit if needed. Spread 1/2 of the cottage cheese mix on top of noodles, then 1/3 cup mozzarella. Layer 1/2 the eggplant, overlapping to fit. Repeat layering, the spread 1/4 cup sauce over eggplant. Top with last 2 noodles, the last 1/4 cup sauce.
5. Cover pan tightly with foil; place on cookie sheet. Bake 30 minutes. Uncover; top with remaining mozzarella. Bake 15 minutes longer or until bubbling and golden brown. Let stand 10 minutes.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ROCKOMOCKO.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving