Lasagna

1 1/4 ld. eggplant peeled & cut in 1/4" thick rounds
1/2 c. +2 T. grated Parmesan cheese
2 boxes (10 oz. each frozen chopped spinach, thawed & squeezed dry
1 16 oz. part-skim ricotta cheese
1 container 16 oz lo-fat cottage
3 large eggs (I used eggbeaters)
1 jar (about 26 oz.) spaghetti sauce
1/2 package (16 oz.) lasagna noodles, cooked, drained, and cooled
16 oz. mozzarella cheese, cut crosswise into 15 slices.
Have a 13x9x2" baking dish ready
Coat a non stick skillet with Pam. Cook eggplant (in batches) over medium
heat 4 min. per side, or until golden and tender.
Mix spinach, ricotta and cottage cheeses, 1/2 c. Parmesan cheese and the
eggs until well blended.
Spread 1 c. 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 T. Parmesan
Bake 1 hour in preheated 350F. oven or until bubbling and lightly brown
around edges. Let stand 15 minutes before cutting in 12 pieces.

Source: Christ Hospital Colesterol Center (originally in Woman's Day
magazine for 11/01/94

Makes: 2 servings.
Nutritional Analysis:

389 cal
18 g. fat
101 g. chol