Lasagna

1 1/4 lb Eggplant;
         - peeled & sliced 1/4"
  1/2 c  Parmesan cheese;
         - +2 tb, grated
   20 oz Frozen chopped spinach
         - (2 boxes);
         - thawed & squeezed dry
   16 oz Part-skim ricotta cheese
   16 oz Low-fat cottage cheese
    3 lg Eggs
   26 oz Jar spaghetti sauce
    8 oz Lasagna noodles (1/2 pkg);
         - cooked, drained, and cooled
   16 oz Mozzarella cheese

Have a 13x9x2" baking dish ready.

Cut Mozzarella crosswise into 15 slices.

Coat a nonstick skillet with Pam. Cook eggplant in batches over
medium heat 4 minutes per side, or until golden and tender.

Mix spinach, ricotta, cottage cheeses, 1/2 cup Parmesan cheese, and
the eggs until well blended.

Spread 1 cup sauce evenly over bottom of 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 tb Parmesan. Bake for
1 hour in preheated 350°F oven or until bubbling and lightly brown
around edges. Let stand 15 minutes before cutting in 12 pieces.

Recipe FROM: Woman's Day magazine, Nov 1994
Recipe FROM: Christ Hospital Cholesterol Center

Yield: 2 Servings