Low Fat Cheesy Spinach and Eggplant Lasagna

Preheat oven to 375 degrees F (190 degrees C).

Bring a large pot of water to a boil.

Drop lasagna noodles into water and add 1 teaspoon of olive oil. Cook until noodles are tender but still slightly firm about 8 minutes.

Drain water from the noodles and let cool.

Heat 2 tablespoons olive oil in a large skillet over medium heat.

Cook and stir garlic and eggplant chunks until eggplant is partially cooked about 7 minutes.

Pour tomato sauce into the skillet and simmer until eggplant is tender 10 to 15 minutes.

Combine ricotta cheese cottage cheese mozzarella cheese Parmesan cheese salt black pepper and egg in a bowl.

Mix spinach into ricotta cheese mixture.

Spread a layer of tomato sauce mixture into the bottom of a 9x12-inch baking dish.