Title: Spinach Eggplant Lasagna
Categories: Pasta
Yield: 12 Servings

1 1/4	lb	Eggplant; peeled and cut in 1/4" thick rounds
2	pk	10-oz. froz. chopped spinach thawed and squeezed dry
16	oz	Partskim ricotta cheese
16	oz	Low-fat cottage cheese
1/2	c	Plus 2 tablespoons grated Parmesan cheese
3	lg	Eggs
26	oz	Spaghetti sauce
1/2	pk	16-oz. curly edge lasagna noodles, cooked, drained & cooled
16	oz	Mozzarella cheese; cut crosswise into 15 slices

Prep: 20 min Bake: 1 hr Total Cost: $1.16. If we do say so ourselves, we've never heard anything but raves for this recipe, originally featured in a story on church and synagogue suppers. We came by this meatless casserole via the United Church of Christ in Newbury, Vermont. If you like, you can double the recipe and make 24 servings, but bake it in two baking dishes.

Have a 13x9x2-inch baking dish ready. Coat a nonstick skillet with nonstick cooking spray. Cook eggplant (in batches) over medium heat 4 minutes per side, or until golden and tender. Mix spinach, ricotta and cottage cheeses, 1/2 cup of the Parmesan cheese and the eggs until blended. Heat oven to 350 F. Spread 1 cup spaghetti sauce evenly over bottom of baking dish. Place 3 noodles lengthwise on top. Cover with half the spinach mixture, then half the eggplant and 5 slices mozzarella cheese. Repeat for second layer. Top with remaining noodles, overlapping to cover, then remaining sauce and mozzarella. Sprinkle with remaining 2 tablespoons Parmesan. Bake 1 hour, or until bubbling and lightly brown around edges. Let stand 15 minutes before cutting in 12 pieces.

Per serving: 389 cal, 25 g pro, 33 g car, 18 g fat, 101 g chol, 777 mg sod. Exchanges: 1 1/2 starch/bread, 2 vegetables, 2 1/2 medium-fat meat, 1 1/4 fat

Source: Woman's Day Online, Transmitted: 94-10-26 19:09:32 EDT

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