Spinach and Eggplant Lasagna

ingredients

9 lasagna noodles (cooked)
6 oz sliced mozzarella
4 oz soft mild goat cheese
1 cup marinara sauce
1/4 cup grated Parmesan
2 tab fresh basil
Spinach Filling:
2 10 oz pkg thawed spinach
1 large clove minced garlic
2 egg whites
1/4 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
(Wring spinach to remove most of the liquid. Mix in remaining ingredients)
Eggplant Filling
1 tab olive oil
1 red onion, minced
1 1lb eggplant, peeled and cubed (3/4’’)
1/4 tsp sugar
1/4 tsp salt
1/4 tsp crushed pepper flakes
1 cup marinara sauce
2 tab fresh basil leave
(Heat oil in non-stick pan at medium- high heat. Add vegetables and spices. Cook uncovered until the eggplant starts to become tender, about 5 minutes. Add sauce and heat through. Remove from heat and stir in basil.)

1
Grease a shallow rectangular casserole dish. Divide noodles into 3 equal parts. Divide spinach filling, eggplant filling, mozzarella, and goat cheese in the tray. Cover bottom of baking dish with 1 part lasagna noodle. Spread with 1/2 spinach filling. Cover with 1/2 mozzarella slices. Pres gently in place. Spread 1/2 of the eggplant filling. Dot with 1/2 of the goat cheese, pinched into small pieces. Cover with 2nd part of noodles and repeat layer, ending with a layer of noodles. Sprinkle top with Parmesan cheese.
2
Place dish on baking sheet. Bake on center rack at 375°, until bubbling and brown on edge, about 1 hour. Let cool 10 minutes before serving. Garnish with basil

Source: LA Times