Low Fat Cheesy Spinach and Eggplant Lasagna

Eggplant and whole wheat pasta add a hearty dimension to this vegetarian spinach lasagna.

• Preparation Time: 40 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 25 mins
• Calories: 206 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 cup part-skim ricotta cheese
• 3 cloves garlic, minced
• 1 teaspoon olive oil
• 1 cup low-fat cottage cheese
• 1 eggplant, cubed
• ¼ cup shredded Parmesan cheese
• 1 cup shredded part-skim mozzarella cheese
• 12 whole wheat lasagna noodles, dry
• 1 (28 ounce) can Italian herb-flavored tomato sauce
• 2 ½ cups frozen chopped spinach, thawed and squeezed dry

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Bring a large pot of water to a boil.

Step 3

Drop lasagna noodles into water and add 1 teaspoon of olive oil. Cook until noodles are tender but still slightly firm, about 8 minutes.

Step 4

Drain water from the noodles and let cool.

Step 5

Heat 2 tablespoons olive oil in a large skillet over medium heat.

Step 6

Cook and stir garlic and eggplant chunks until eggplant is partially cooked, about 7 minutes.

Step 7

Pour tomato sauce into the skillet and simmer until eggplant is tender, 10 to 15 minutes.

Step 8

Combine ricotta cheese, cottage cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, and egg in a bowl.

Step 9

Mix spinach into ricotta cheese mixture.

Step 10

Spread a layer of tomato sauce mixture into the bottom of a 9x12-inch baking dish.

Step 11

Place 4 noodles on top of the sauce, overlapping if necessary.

Step 12

Spoon 1/3 of the remaining tomato sauce over noodles.

Step 13

Spread 1/3 of the ricotta mixture over the tomato sauce

Step 14

Repeat layers twice more, starting with noodles and following with sauce and ricotta mixture.

Step 15

Top the lasagna with mozzarella cheese.

Step 16

Bake in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned, 45 minutes to 1 hour.