Meatless Monday Eggplant Lasagna

What You Need:

1 Medium eggplant (peeled cut into ¼ inch cubes)

1/4 Cup olive oil

1/2 Cup white onion (chopped)

2 cloves garlic (minced)

3 Cups ricotta cheese

1 Cup mozzarella cheese (shredded)

½ Cup parmesan cheese (grated)

3 Cups marinara sauce (or your favorite spaghetti sauce)

Colander

Large saucepan (for lasagna noodles)

Large nonstick skillet

Medium mixing bowl

13x 9 inch baking dish

Non stick cooking Spray

Before you start: preheat oven to 350°F. Cook 10 Lasagna noodles, according to package directions. Drain in colander, rinse with cool water and set aside.

Lets Make It! Heat olive oil in skillet over medium heat, add eggplant, onion and garlic  Sauté stirring occasionally until eggplant is tender ( about 15 min). Stir in marinara (or spaghetti) sauce; set aside.  In a medium mixing bowl combine ricotta cheese, 1 cup of the mozzarella cheese and 1/4 cup of parmesan cheese and stir together. Spray baking dish with non stick cooking spray. Begin creating layers. Place 4 lasagna noodles into baking dish side by side, spread a 1/3 of the cheese mixture onto of the noodles, spread  1/3 of the  eggplant sauce mixture onto the cheese. Repeat each layer two times with three noodles for each additional layer. Top with remaining 1 cup mozzarella cheese and remaining 1/4 cup parmesan cheese. Bake 40 to 45 minutes or until heated through. Let stand 10 minutes before serving.

Serves 4-6