Spinach Eggplant Lasagna Loaf

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 eggplant
• 10 ounces frozen chopped spinach, thawed, squeezed dry
• 15 ounces part-skim ricotta cheese
• 1 large egg, lightly beaten
• 1/2 cup parmesan cheese, grated
• 1 1/2 cups marinara sauce
• 5 no-boil lasagna noodles
• 1 cup part-skim mozzarella cheese, shredded
• salt and pepper

Recipe

• 1 preheat oven to 425 degrees. line large cookie sheet with foil; spray with cooking spray.
• 2 trim eggplant; cut lengthwise into 1/2 inch thick planks. place on cookie sheet; sprinkle with salt and 1/8 tsp pepper. roast 12 minutes or until softened and golden. cool.
• 3 in bowl, mix spinach, ricotta, egg, parmesan and 1/4 tsp pepper.
• 4 spread 1/2 cup sauce in 9x5 loaf pan. top with layer of noodles, breaking to fit. spread half of ricotta mixture over noodles, sprinkle with one-third of mozzarella and top with half of eggplant, overlapping to fit. repeat layering, then spread 1/4 cup sauce over rest of eggplant; top with remaining noodles, then remaining sauce.
• 5 cover pan with foil and put on cookie sheet. bake 30 minutes. uncover, top with remaining mozzarella. bake 15 minutes more till golden brown. let stand 10 minutes.