Vegetable Lasagna

2 large eggplants

2 c. cottage cheese or ricotta cheese

2 eggs

½ c. shredded parmesan cheese

½ tsp basil

1 lb. Shredded mozzarella

1 26 oz. Jar Classico Pasta Sauce

16 oz. Pkg. Frozen chopped spinach, thawed and water squeezed out

Peel and slice eggplant in ¼”  thick slices.  Lay out on cookie sheet.  Sprinkle with salt and pepper.  Cover loosely with foil.  Bake at 400 for 10-15 min or until just barely tender.  (Don’t overcook!)  Set aside.

Combine eggs, cottage cheese, parmesan and basil.  Layer in 13” x 9” pan in the following order: 

Sauce (just a tad to coat pan)

1. ½ eggplant slices

2. ½ cottage cheese mixture

3. ½ mozzarella

4. ½ sauce

4. Entire spinach

Repeat layers 1-4.  If desired, top with additional parmesan cheese.

Bake at 375 for about 50 min. or until center is done.  Makes 10 servings.