Eggplant lasagna Recipe

Vegetable Lasagna
by Texasrose

1 medium eggplant chopped
2 small zucchini chopped
1/4 cup olive oil
3 cloves garlic, pressed
basil, to taste
1 box of frozen spinach (thawed rinsed and drained)
24 oz of cottage cheese
2 eggs
2 lbs (or so ) low fat part skim mozzarella cheese (shredded), divided
1 cup shredded carro
salt and pepper to taste
1 jar of chunky garden style spaghetti sauce
9 cooked lasagna noodles

Chop the eggplant and zucchini and toss with about 1/4 cup (approx) olive oil. Add garlic and basi; toss well to coat. Placed them on a cookie sheet and roast the vegetables for about 35 minutes at 350.

While the veggies were roasting, boil the noodles and then start on the filling. Mix the spinach, cottage cheese, eggs, half of the mozzarella cheese, shredded carrot, and salt and pepper to taste together mix well.

Once veggies are roasted (watch so that they don't burn), mix them with the spaghetti sauce and about half a jar of water. Simmer for a few minutes.

In a 13 by 9 pan, pour a ladle or two of the roasted vegetables in sauce on bottom. Lay 3 cooked noodles on sauce, next use one or two spoonfuls of filling, next sprinkle a handful of cheese, repeat each layer 3 more times ending with sauce and mozzarella on top. Cover pan with foil bake at 350 for 45 minutes, remove foil and bake for 15 minutes more uncovered.