6 Layer Eggplant Lasagna

It took me a while to figure out an awesome lasagna recipe that I liked, then once I found it I added roasted eggplant to it and the yumminess got even more amazing! I will slowly add pictures as I make these, but for now here it is: The Most Amazing Lasagna Recipe You've Ever Tasted!

9 Lasagna noodles
1 pint Cottage cheese
1/4 c Parmesan cheese
1 egg
8 oz Mozzarella cheese
1 lb Ground beef
1 quart Spaghetti sauce
1 Eggplant, roasted
Salt

Start by roasting the eggplant. Preheat your oven to 425, slice the eggplant as thin as possible, spray your cookie sheet with Pam, lay the eggplant on the sheet, drizzle with olive oil and very lightly sprinkle with salt. Flip them over and repeat the olive oil and light salt. Place the cookie sheet in your oven for 10-15 minutes, or until it starts browning, then flip the eggplant and cook the other side for another 10-15 minutes until brown. When the eggplant is done decrease the oven temperature to 350.

Meanwhile start boiling some water for the lasagna noodles. Once the water is boiling add about a teaspoon of salt (this is the only chance you have at flavoring the noodles) and a slight drizzle of olive oil (to prevent the foamy starch from boiling over and making a gluey mess on your stove top.

Add the lasagna noodles and cook until they are soft (I don't like to crunch into my noodles so I cook them for a longer time).

While those are boiling and the eggplant is roasting start browning the ground beef. Add a dash or two of salt. When the beef is browned add the quart of spaghetti sauce just until heated through, no need to boil or anything.

While all those things are going on (talk about multi tasking, just make sure your timer for the the eggplant works!) mix together the cottage cheese, egg, and Parmesan.

Now comes the layering part. I use a square Pyrex dish so I have to trim the noodles down, but this works out great because my 1-year-old loves to just sit and munch on plain noodles. Divide the cottage cheese mixture in half, the eggplant in half, and the Mozzarella in thirds. First add a layer of the beef and spaghetti (this will act as a non-stick surface for the noodles so no Pam required), Second a layer of noodles (3 to be exact), Third a layer of eggplant, Fourth a layer of the cottage cheese mixture, Fifth a layer of Mozzarella, Sixth a layer of the beef and spaghetti. Repeat. Now add the remaining 3 noodles to the top, top with the remaining beef and spaghetti and the rest of the Mozzarella. Cover in tin foil. Cook in the 350 degree oven for 30 minutes, remove the foil and cook for another 10. Remove from the oven and let cool at least 10 minutes before cutting into it or else you will have lasagna soup:).