Lasagna

1/4 thick rounds

1/2 c.

2 T. grated Parmesan cheese

2 boxes 10 oz. each frozen chopped spinach, thawed & squeezed dry

1 16 oz. part-skim ricotta cheese

1 container 16 oz lo-fat cottage

3 large eggs (I used eggbeaters)

1 jar (about 26 oz.) spaghetti sauce

1/2 package (16 oz.) lasagna noodles, cooked, drained, and cooled

16 oz. mozzarella cheese, cut crosswise into 15 slices.

Have a 13x9x2 baking dish ready

Coat a non stick skillet with Pam. Cook eggplant (in batches) over medium

heat 4 min. per side, or until golden and tender.

Mix spinach, ricotta and cottage cheeses, 1/2 c. Parmesan cheese and the

eggs until well blended.

1 c. sauce evenly over bottom of dish. Place

3 noodles lengthwise

on top. Cover with half the spinach mixture, then half the eggplant, and 5

slices mozzarella cheese. Repeat for second layer. Top with remaining

noodles, overlapping to cover, then remaining sauce and mozzarella. Sprinkle

with remaining 2 T. Parmesan

1 hour in preheated

350F. oven or until bubbling and lightly brown around edges. Let stand 15 minutes before cutting in

12 pieces.

Source: Christ Hospital Colesterol Center (originally in Woman's Day magazine for 11/01/94

Makes: 2 servings.

Nutritional Analysis:

389 cal

18 g. fat

101 g. chol