Eggplant Lasagna

Total Time: 2 hrs 5 mins Preparation Time: 25 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 8
• 1 large eggplant (peeled and cut into 1 inch pieces)
• 1 medium onion (sliced)
• 12 ounces roasted red peppers (cut in 1/2, mancini brand perferred)
• 1 teaspoon minced garlic
• 1 (14 1/2 ounce) can diced tomatoes (drained)
• 1/4 cup olive oil
• 6 pieces whole wheat lasagna noodles
• 1 (25 1/2 ounce) jar spaghetti sauce
• 12 ounces low fat cottage cheese
• 2 cups part-skim mozzarella cheese

Recipe

• 1 combine eggplant, onion, peppers, garlic, tomatoes and olive oil in a large bowl and mix.
• 2 put on a large cookie sheet, spread evenly.
• 3 place in oven at 350 degrees, stirring occasionally and to check that veggies are not too dry, add more oil if needed.
• 4 cook about 1 hour or until veggies are very tender, 350 degrees.
• 5 add salt to taste.
• 6 cook lasagna according to box directions.
• 7 in a 9x13 baking dish, cover bottom with spaghetti sauce.
• 8 layer 3 lasagna noodles, eggplant mixture, cottage cheese, 1 cup mozzarella cheese and top with spaghetti sauce. add 3 lasagna noodles and top with remaining spaghetti sauce and 1 cup mozzarella cheese.
• 9 cover with foil and bake 30-35 minutes or until hot and bubbly.