Lasagna with Roasted Eggplant

You’ll Need:
1 Box Lasagna Noodles
1 Jar Marinara Sauce
1 large container of Small Curd Cottage Cheese
3 Egg Whites
1 cup Roasted Eggplant Puree
8 oz Shredded Mozzarella
0.33 cup Parmesan Cheese

1. Mix cheeses, eggplant puree and eggs in mixing bowl. (Note, only use half of the shredded mozzarella in this step.) Set aside.
2. Spray a baking dish with oil.
3. Spread ~0.5 cup of marinara sauce on bottom of pan.
4. Place 3 lasagna noodles (uncooked) on top of sauce.
5. Spread 0.33 of cheese mix on top of noodles, completely covering noodles.
6. Lightly cover cheese mix with some marinara sauce.
7. Repeat steps 4-6 two more times.
8. Place 4th layer of noodles on top of lasagna.
9. Spread the remaining sauce on top of the noodles.
10. Sprinkle the second half of the mozzarella on top of the lasagna.
11. Cover and bake for 40 minutes at 375 F.
12. Bake uncovered for 10 minutes at 375 F.
13. Remove from oven and allow to sit and cool for 10+ minutes.
14. Serve.

-Angela

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