Low Fat Cheesy Spinach & Eggplant Lasagna

12 serving barilla lasagna - 1 noodle (by CBWEBER)
5 clove Garlic
3.5 cup Spaghetti Sauce, Classico Tomato & Basil
14 oz "Great Value" Italian Diced Tomatoes (.5 cup) (by LRBARRIOS)
1.5 cup Ricotta Cheese, part skim milk
1 serving Cheese - Breakstone Liv Active cottage cheese 4 oz
2.0 cup Kraft Mozzarella Finely shredded Part Skim cheese
2.5 cup Spinach, frozen
1 large Egg, fresh, whole, raw
12 tsp Cheese (Grated) - Parmesan Cheese - Kraft 100%
3 tbsp Extra Virgin Olive Oil
2 eggplant, unpeeled (approx 1-1 Eggplant, fresh

Preheat oven to 375 degrees.
Bring large pot of water to a boil and drop lasagna noodles into water. Cook until noodles are tender but still slightly firm, about 8 minutes. Drain noodles and let cool.
Cut eggplant into chunks.
Heat 2 TBS olive oil in large skillet over medium heat. Cook and stir garlic and eggplant chunks until eggplant is partially cooked, about 7 minutes. Pour spaghetti sauce and diced tomatoes into skillet and simmer until eggplant is tender, 10 - 15 minutes.
Combine Ricotta cheese, cottage cheese, 1cup of mozzarella cheese, parmesan cheese, and egg in a bowl with 1/2 tsp salt and 1/2 tsp ground black pepper.
Mix spinach into ricotta cheese mixture
Spread a layer of tomato sauce in bottom of a 9x12 inch baking dish
Place 4 noodles on top of sauce, overlapping if necessary
Spoon 1/3 of remaining sauce over noodles
Spread 1/3 of ricotta mixture over the tomato sauce
Repeat layers twice more, starting with noodles and following with sauce and ricotta mixture
Top with 1 cup mozzarella cheese
Bake in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned, 45 minutes to 1 hour

Serving Size: 9 equal squares

Number of Servings: 9

Recipe submitted by SparkPeople user DCRAMSEY.