1 medium eggplant cut in half lengthwise then cut into slices
2 medium zucchini cut into slices
half a box no boil lasagna sheets
1 15.5 oz can of tomato sauce
8 oz ricotta cheese
Big handful of spinach chopped
additional cheese such as parmesan or mozzarella (optional)
1. Preheat the oven to 375 degrees. Place eggplant slices on top of a paper towel and sprinkle with a little bit of salt and let sit for fifteen minutes, then flip and repeat on the other side. Try to wipe off a bit of the salt with another paper towel (or hand). Meanwhile, In small bowl mix together the egg, ricotta and spinach.
2. In a well oiled 8x8 glass baking dish, pour in enough tomato sauce to cover the bottom. Top the sauce with two noodles, spread a little bit of the ricotta mixture on those, toss on some zucchini slices then eggplant slices. Pour enough sauce to cover then repeat using up all of the ingredients and ending with some sauce on top. Sprinkle some cheese on top if desired then cover up with foil and into the oven for 50-60 minutes until bubbly.
For next time: my mom says she also mixes some parmesan cheese into the ricotta mixture. I think this sounds awesome. The more cheese the better really.