Eggplant Lasagna - cooking recipe

Ingredients

1 large eggplant (peeled and cut into 1 inch pieces)
1 medium onion (sliced)
12 ounces roasted red peppers (cut in 1/2, Mancini brand perferred)
1 teaspoon minced garlic
1 (14 1/2 ounce) can diced tomatoes (drained)
1/4 cup olive oil
6 pieces whole wheat lasagna noodles
1 (25 1/2 ounce) jar spaghetti sauce
12 ounces low fat cottage cheese
2 cups part-skim mozzarella cheese

Preparation

Combine eggplant, onion, peppers, garlic, tomatoes and olive oil in a large bowl and mix.
Put on a large cookie sheet, spread evenly.
Place in oven at 350 degrees, stirring occasionally and to check that veggies are not too dry, add more oil if needed.
Cook about 1 hour or until veggies are very tender, 350 degrees.
Add salt to taste.
Cook lasagna according to box directions.
In a 9x13 baking dish, cover bottom with spaghetti sauce.
Layer 3 lasagna noodles, eggplant mixture, cottage cheese, 1 cup mozzarella cheese and top with spaghetti sauce. Add 3 lasagna noodles and top with remaining spaghetti sauce and 1 cup mozzarella cheese.
Cover with foil and bake 30-35 minutes or until hot and bubbly.