Eggplant Lasagna
INGREDIENTS
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2 Tbsp. olive oil, divided
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1 medium eggplant, thinly sliced lengthwise into 9 slices
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1 cup reduced sodium chick peas, rinsed and drained
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2 large portobello mushrooms, gills removed, halved and cut into 1/2-in. thick slices
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1 large red bell pepper
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1 medium onion, sliced
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1 (16 oz. container) 1% milkfat no salt added cottage cheese, drained on paper towels
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1 egg, lightly beaten
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1 clove garlic
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2 cups tomato & basil pasta sauce
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4 lasagna noodles, cooked, drained and cut in half
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1/2 cup shredded part-skim mozzarella cheese
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2 Tbsp. grated Parmesan cheese
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