EGGPLANT LASAGNA

" Perhaps the most tedious (and messy) task of preparing lasagna – boiling and separating the noodles – is skipped entirely in this recipe. Instead, the dry uncooked noodles actually draw moisture from the sauce and cheese and soften during the baking process."

1 Tbsp. olive oil
2 clove garlic, minced, divided use
1 medium eggplant, diced
1 tsp. dried oregano
2 cups part-skim ricotta cheese
2 Tbsp. freshly grated Parmesan cheese
2 jars (25 oz. each) low-sodium tomato sauce
18 sheets no-bake lasagna noodles, preferably whole-wheat
2 packages (10 ounces each) frozen chopped spinach, defrosted and well drained
1 cup part-skim mozzarella cheese

Preheat oven to 375 degrees F.

Heat oil in a medium skillet over medium heat. Sautee 1 clove minced garlic until light golden brown.

Add eggplant and oregano and stir. Cover and cook until eggplant is tender (do not over cook), about 5 to 7 minutes.

Meanwhile mix ricotta with Parmesan and remaining garlic. Set aside.

Cover the bottom of a 9x13-inch baking dish with 2 cups of sauce. Cover sauce with a layer of uncooked noodles. Top with a thin layer of sauce. Add the cooked eggplant and another thin layer of sauce. Distribute all the ricotta cheese evenly. Add another layer of noodles, followed by a thin layer of sauce. Add all the spinach and another thin layer of sauce. Add another layer of noodles and sauce.

Cover with baking dish cover or a sheet of wax paper followed by a sheet of foil.

Bake for approximately 45 minutes. Then uncover, sprinkle mozzarella cheese on top and continue baking, about 15 minutes.

Makes 12 servings
Source: American Institute for Cancer Research