Eggplant Lasagna Cottage Cheese

Bake for 25 to 30 minutes until the cheese is melted and the lasagna is hot and bubbly. Ingredients 2 1 2 tablespoons extra virgin olive oil 5 small italian eggplants about 2 pounds total cut lengthwise into 1 3 inch thick slices 4 cloves garlic smashed and peeled 2 28 ounce cans diced tomatoes preferably fire roasted salt and pepper 6 3 by 6 1 2 inch lasagna noodles 16. Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce.

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1 cup shredded part skim mozzarella cheese.

Eggplant lasagna cottage cheese. This mixture is then spread over the eggplant. Cheese mixture 10 oz ricotta cheese 1 cup cottage cheese 1 egg 1 egg yolk cup cooked spinach squeezed dry 2 cups mozzarella cheese. Directions grill eggplant on george foreman grill for about 5 10 minutes until soft.

Step 2 place a smaller baking dish on top of the eggplant slices and weigh it down with several heavy food cans. For the last layer use the final two noodles meat mozzarella and parmesan cheese on top. Cup shredded parmesan cheese.

Spray 8x8 baking pan with nonstick spray. Spray 10 x 16 inch lasagna pan or large baking dish with nonstick spray. Next the sausage mixture is spread over the cheese.

Spread noodles with 1 4 of cheese filling. Top with the mozzarella and remaining cup parmesan. Directions step 1 sprinkle both sides of eggplant slices with 2 tablespoons salt and layer them in a large baking dish with paper.

1 28 ounce can italian herb flavored tomato sauce. Cover baking dish with foil and bake at 350 for 1 hour. 1 cup part skim ricotta cheese.

The cheese mixture is prepared next by mixing egg with cottage cheese parmesan cheese and 1 4 cup of the mozzarella cheese. Prepare noodles according to package directions. Step 3 rinse eggplant slices with fresh water.

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