Italian

Spinach-Eggplant Lasagna Loaf is for Dinner.

Spinach-Eggplant Lasagna Loaf takes 25 minutes to prepare.

Spinach-Eggplant Lasagna Loaf takes 60 minutes to cook.

Spinach-Eggplant Lasagna Loaf makes 4 servings.

The ingredients for Spinach-Eggplant Lasagna Loaf are:

1 large eggplant
Salt & Pepper
1 package (10 oz) frozen chopped spinach, thawed, squeezed dry
15 oz (1 7/8) cottage cheese (we used 4%, could use light or fat-free)
1 large egg, lightly beaten
1 1/2 oz Parmesan cheese finely grated ( 1/2 cup)
1 1/2 cup marinara sauce
6 no-boil lasagna noodles
1 cup shredded part-skim mozzarella cheese

Here is how you make Spinach-Eggplant Lasagna Loaf:

1. Preheat oven to 425 degrees. Line large cookie sheet with foil; coat with nonstick cooking spray.2. Trim eggplant; cut lengthwise into 1/2" planks. Place on cookie sheet; sprinkle with salt and pepper to taste. Roast 12 minutes or until softened and golden. Cool.3. In bowl, mix spinach, cottage cheese, Parmesan and 1/4 tsp pepper.4. Spread 1/2 cup sauce in a 9" x 5" loaf pan. Top with 2 noodles, breaking to fit if needed. Spread 1/2 of the cottage cheese mix on top of noodles, then 1/3 cup mozzarella. Layer 1/2 the eggplant, overlapping to fit. Repeat layering, the spread 1/4 cup sauce over eggplant. Top with last 2 noodles, the last 1/4 cup sauce.5. Cover pan tightly with foil; place on cookie sheet. Bake 30 minutes. Uncover; top with remaining mozzarella. Bake 15 minutes longer or until bubbling and golden brown. Let stand 10 minutes.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user ROCKOMOCKO.

The nutritional information for Spinach-Eggplant Lasagna Loaf is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 439.8

• Total Fat: 14.8 g
• Cholesterol: 94.7 mg
• Sodium: 1,304.0 mg
• Total Carbs: 46.0 g
• Dietary Fiber: 8.5 g
• Protein: 33.3 g

Spinach-Eggplant Lasagna Loaf is Italian cuisine.

The dietary needs meet for Spinach-Eggplant Lasagna Loaf is Vegetarian