SPINACH EGGPLANT PARMESAN LASAGNA

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Spinach Eggplant Parmesan Lasagna image

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.

Provided by mandabears

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 282.4, Fat 14.2, SaturatedFat 6.4, Cholesterol 131.6, Sodium 763, Carbohydrate 16.9, Fiber 4.8, Sugar 9.8, Protein 22.6

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