Eggplant Lasagna

Directions:

1. Preheat oven to 400 degrees and line 2 rimmed baking sheets with parchment paper.
2. PREPARE EGGPLANT: trim ends from eggplant and slice into ½ inch slices, lengthwise. Using 1 tsp of salt, lightly sprinkle salt on one side of all slices. Then flip over and salt the other sides. Allow eggplant to “sweat” for 15-20 minutes while the oven is preheating. Blot moisture off both sides with a clean paper towel, then brush each side lightly with olive oil. Roast eggplant slices for 25-35 minutes until golden brown and tender. Reduce oven temperature to 375 degrees.
3. PREPARE SPINACH FILLING: While eggplant is roasting, sauté onion and garlic in a skillet with 1 tbsp olive oil over medium heat for 5-7 minutes. Add fresh spinach and season with ½ tsp salt & ¼ pepper. Turn off heat and set aside.
4. CHEESE MIXTURE: In a medium bowl, mix together ricotta, egg, basil, parsley, nutmeg, ½ tsp salt, and ¼ tsp pepper. Set aside.
5. ASSEMBLE LASAGNA: Prepare a 9x13 baking dish with non-stick spray. Put ¾ cup marinara on the bottom of the pan or just enough to cover. Place a layer of no-boil noodles next and spread another this layer of marinara on top. Add half of the eggplant slices, overlapping if needed. Dot half of the cheese mixture and gently spread. Spoon all the spinach mixture next and spread. Sprinkle half of the mozzarella and half of the parmesan. Add another layer of pasta sheets, spread ¾ cup marinara, remaining eggplant slices, remaining marinara, and spoon dollops of cheese mixture on top. Sprinkle remaining mozzarella and parmesan on top.
6. BAKE LASAGNA: Cover the baking dish with foil that you have sprayed with non-stick cooking spray to prevent cheese from sticking. Bake in a 375-degree oven for 45-50 minutes. Remove foil and bake for an additional 10-15 minutes until golden and bubbly.