Aubergine and Spinach Lasagna
By: Anonymous
Published: Wednesday, February 17, 2010 - 7:00pm

Ingredients




1 pkt (10 oz) of frozen spinach, thawed and drained
1 medium Aubergine, sliced thinly lengthwise
1 Egg or egg white
1 cup Lowfat ricotta cheese
1/4 cup Feta cheese
2 tablespoons Shredded parmesan (optional)
16 ounces Tomato sauce (no salt added)
Garlic, basil, pepper

Preparation

1 Lightly salt sliced aubergine and set aside. In a bowl, mix spinach, ricotta, feta, egg and spices. Spray an 8x8 (preferable glass) pan with non-stick spray. Rinse aubergine and pat dry. Lay 3 or 4 slices of aubergine in the bottom of the pan (whatever fits). Put about 1 cup of spinach mixture on top and spread out to cover aubergine. Repeat layers, ending with spinach until aubergine and spinach are used up (I think about 3 layers total does it). Pour tomato sauce over top, and let it run down sides. 2 Sprinkle with parmesan if using it, and bake at 375 for 30-40 minutes, until a knife cuts through easily, indicating that the aubergine is cooked. 3 Let rest about 5 minutes before serving. 4 large or 6 small servings. 4 Please allow two to five days for your submission to appear.