Spinach and Eggplant Lasagna
From: lindsayh

Ok, so I'm a busy person and I'm always on the lookout for quick, tasty recipes.
They can have long cooking times, as long as they don't need to be extensively watched over while they cook, but a relatively low prep time is the key for me.
So I was wondering what everyone's favorite quick dish is.

A friend of mine gave me this recipe a year or so ago.
I don't follow the amounts exactly, but here is the general idea:

• 1 T. olive oil
• 1 clove garlic -- minced
• 1 medium eggplant -- diced
• 20 ounces spinach, frozen -- defrosted
• 8 cups tomato sauce
• 1 pound lasagna noodles

Heat the olive oil in a medium frying pan over medium heat.
Saute the garlic for 2 minutes, then add the eggplant and stir.
Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.
Cover the bottom of a 9 X 12-inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles.
Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce.
Add another layer of noodles followed by a thin layer of sauce, then add the spinach and another thin layer of sauce.
Add the remaining noodles and sauce.
Cover tightly with foil and bake for 45 to 50 minutes.
Noodles are done when they can be pierced with a fork.