2 medium eggplants
1 15-ounce can chopped tomatoes
1 1/2 teaspoon dried basil, divided
1/2 medium onion, minced
1 cup Parmesan cheese, divided
15 ounces ricotta cheese
1 large egg
2 cups low fat mozzarella, shredded
1 10-ounce package frozen chopped spinach, thawed and squeezed, 1/2 teaspoon basil
1/2 teaspoon oregano
Preheat oven to 350º F.
Slice the eggplant lengthwise approximately 1/4 inch thick and broil on a greased tray until brown on one side.
While the eggplant is cooking, simmer the tomatoes with 1 teaspoon basil and the minced onion on low.
In a roomy bowl, mix together 1/2 cup Parmesan cheese, the ricotta, egg, and the 1 1/2 teaspoons basil and roughly divide into 3 parts.
Assemble the lasagna in a 9 by 13 inch pan starting with 1/4 of the tomato sauce, then 1/3 of the eggplant and 1/3 of the ricotta mixture.
Repeat this for the next layer.
Use the rest of the eggplant, all of the spinach, and 1/3 of the mozzarella as the next layer.
Next, top with ricotta mix, the remaining tomato sauce, the 1/2 teaspoon basil, and the oregano.
The final layer is the remaining 1/2 cup Parmesan and the rest of the mozzarella.
Bake uncovered for 30 to 40 minutes.
Leave to cool for 10 minutes before cutting.