Noodleless Eggplant Spinach Lasagna

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• cooking spray
• 1 teaspoon olive oil
• 1 large onion, chopped
• 1 cup sliced mushrooms
• 3 minced garlic cloves
• 28 ounces italian-style diced tomatoes
• 1 tablespoon dried italian seasoning
• sugar
• 8 ounces shredded mozzarella cheese, part-skim
• 16 ounces fat-free ricotta cheese or 16 ounces fat-free cottage cheese
• 1/2 cup shredded parmesan cheese
• 1 eggplant, sliced lengthwise
• 10 ounces fresh spinach
• 1/4 cup egg substitute

Recipe

• 1 preheat oven to 350 degrees. spray a 13x9 casserole dish with cooking spray.
• 2 in a saucepan, heat olive oil. saute chopped onion until translucent, about 5 minutes add mushrooms, saute until tender, about 3 minutes add garlic, saute 1-2 mins more. add diced tomatoes and spices. reduce heat and simmer about 15 minutes. season to your desired taste.
• 3 in a bowl, mix ricotta and egg subsitute. layer eggplant in bottom of dish. layer ricotta mixture, fresh spinach, sauce, cheese. repeat. top with remaining mozzarella and parmesan.
• 4 bake for 45 minutes. let stand for 10 minutes before serving.
• 5 substitution: use zucchini instead of eggplant.