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Need a dish that’s sooo simple and easy? I prepped this during baby p first nap and pop it in the oven when hubby came home. So easy. So quick. So delicious. And pretty heathy! Win, win!
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Every single bite is worth it!
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You will need.....
🍆 2 medium size eggplants.
🍆2 tablespoon of olive oil.
🍆A big bunch of fresh spinach.
🍆24 oz of small curd cottage cheese.
🍆3 eggs.
🍆About 1 cup of your favorite red sauce.
🍆 A lot of shredded mozzarella cheese... I used 2 cups😊.
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1. Preheat oven to 350.
2. Wash and dry the eggplant. Slice about half inch thick. Make sure every slice is close to size so it cooks evenly.
3. Grab a lined baking sheet, and place the eggplant in a single layer. Drizzle the olive oil over it.
4. Pop it in the oven for about 15 mins. You want it to be a light golden brown.
5. Make sure to set your timer (I always forget)! While cooking drain the cottage cheese. You want to remove as much liquid as possible. No one likes a soggy lasagna.
6. Beat three eggs in a large bowl. Stir in the drained cottage cheese.
7. Remove eggplant from oven.
8. Wash and dry spinach. Remove stems from the spinach.
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9. Get ready to assemble!!! A. Lightly Coat any pan you choose with some red sauce.
B. Next, place the egg plant in a single layer.
C. Spinach is next, I do a pretty heavy layer. But put as much as you like.
D. Apply half of the cottage cheese/ egg mixture.
E. Add half of your red sauce.
F. The best part... CHEESE. Layer that bad boy up.
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Repeat 😊..
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10. Pop it in the oven. I cooked mine for about 40 mins but this depends on the size of your baking dish. You definitely just want the cheese browned and bubbly.
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I served mine with some homemade bread🥖.
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Enjoy!
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