- 12 whole wheat lasagna noodles, dry
- 1 teaspoon olive oil
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 eggplant, cubed
- 1 (28 ounce) can Italian herb-flavored tomato sauce
- 1 cup part-skim ricotta cheese
- 1 cup low-fat cottage cheese
- 1 cup shredded part-skim mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 egg
- 2 1/2 cups frozen chopped spinach, thawed and squeezed dry
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of water to a boil.
- Drop lasagna noodles into water and add 1 teaspoon of olive oil. Cook until noodles are tender but still slightly firm, about 8 minutes.
- Drain water from the noodles and let cool.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Cook and stir garlic and eggplant chunks until eggplant is partially cooked, about 7 minutes.
- Pour tomato sauce into the skillet and simmer until eggplant is tender, 10 to 15 minutes.
- Combine ricotta cheese, cottage cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, and egg in a bowl.
- Mix spinach into ricotta cheese mixture.
- Spread a layer of tomato sauce mixture into the bottom of a 9x12-inch baking dish.
- Place 4 noodles on top of the sauce, overlapping if necessary.
- Spoon 1/3 of the remaining tomato sauce over noodles.
- Spread 1/3 of the ricotta mixture over the tomato sauce
- Repeat layers twice more, starting with noodles and following with sauce and ricotta mixture.
- Top the lasagna with mozzarella cheese.
- Bake in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned, 45 minutes to 1 hour.
04/17/2018
recipepes.com
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