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Eggplant Lasagna

I usually like to make meals that I can freeze or have leftovers... Here is something I make when I dont have meet around or just want a veggie dish.

1)      Saute 2 medium eggplants in some olive oil, sprinkle with a bit of salt…. Once grilled, lay on a few pieces of paper towel to soak up the extra oil.

      2) Saute mushrooms and baby spinach with a bit of olive oil and add marinara sauce ( I use the  organic Trader Joe's marinara sauce that does not have any sugar in it)

3) On a Pyrex, lay a spoonful of the sauce, add a layer of lasagna noodles ( i use no boil), add another layer of sauce, lay some eggplant,  3 tablespoons of part skim ricotta cheese to cover the layer, some shredded cheddar cheese (or moz if you prefer) and repeat a different topping for each later until the rim of the Pyrex. Note that your last ingredient should be a layer of sauce.

4) Cook  at 350 degrees for about 45-50 minutes.  Remove from stove and add a layer of shredded cheese ( I use cheddar) and pop back in the stove for another 5-10 minutes.

**Variation: (Feel free to add ground beef to the sauce, or remove the noodles and just use the eggplant!)