Lunch: Spinach-Eggplant Lasagna Loaf

Assemble this baked, bubbly dish with basics from the freezer (chopped spinach), fridge (eggs, cheeses), and pantry (noodles, marinara sauce), plus layers of fresh roasted eggplant stacked high.

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Spinach-Eggplant Lasagna Loaf

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

1 large eggplant
salt
Pepper
1 package frozen chopped spinach
15 oz. part-skim ricotta cheese
1 large egg
1 1/2 oz. Parmesan cheese
1 1/2 c. marinara sauce
5 no-boil lasagna noodles
1 c. part-skim mozzarella cheese

Instructions

Preheat oven to 425 degrees F. Line large cookie sheet with foil; coat with nonstick cooking spray.
Trim eggplant; cut lengthwise into 1/2-inch-thick planks. Place on cookie sheet; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Roast 12 minutes or until softened and golden. Cool.
In bowl, mix spinach, ricotta, egg, Parmesan, and 1/4 teaspoon black pepper.
Spread 1/2 cup sauce in 9- by 5-inch loaf pan. Top with layer of noodles, breaking to fit if necessary. Spread half of ricotta mixture over noodles, sprinkle with one-third of mozzarella, and top with half of eggplant, overlapping to fit. Repeat layering, then spread 1/4 cup sauce over rest of eggplant; top with remaining noodles, then remaining sauce.
Cover pan with foil; place on cookie sheet. Bake 30 minutes. Uncover; top with remaining mozzarella. Bake 15 minutes or until bubbling and golden brown. Let stand 10 minutes.

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