Eggplant Spinach Lasagne

I stopped after my haircut and splurged on some cheese from Calandra's. I wanted a twist of mozzerella, but the per pound price is up to $6 making the average twist $7-something. I had $6-something.

So, I also purchased a pound of grated romano, which brought my tab to $14.88 and seemed more appropriate if I were going to write a check.

For lunch we had mozzerrella with the leftover fried ham (think breadless sandwiches), my mom's ugly bean dip, bruschetta made with tomatoes and basil from the garden, and the last loaf of homemade bread from the freezer.

If I had thought about it, I would have also purchased ricotta. But I didn't. So when I got the idea to use some of the mozzerrella to make a lasagne (I have had one box of no boil lasagne noodles forever) I needed some other filling. I decided on eggplant and spinach.

Ingredients:
- one box no boil lasagne noodles
- garlic powder
- 2 cans tomato sauce (the normal sized cans, not the tiny ones)
- four color organic peppercorn
- olive oil
- about 2 cups spinach
- about ten pieces of breaded and fried eggplant
- 1/3 pound fresh mozzerella

The lasagne has three layers. So used about 1/3 for each layer. Except for the eggplant, it only goes on the bottom 2 layers.

In a small pyrex casserole dish, layer the sauce, noodles, spices, a little cheese, eggplant, spinach, and then repeat. The top layer has no eggplant, but does have cheese. I used spaghetti noodles to tent aluminum foil over the whole lasagne and baked at 375 for an hour. I plan to uncover for the last 15 minutes.