How do I make it?

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1. Preheat the oven at 400 F 

2. Start by slicing the eggplant along the length. Cut thin slices.

3. Take a deep pan and bring some water to a boil. Have enough water so that your slices can completely submerge in it. Lots of people bake the eggplant slices I like to boil them. Eggplant does not have a lot of water by themselves and baking makes them tough. Baking will also take you more time. Boiling the slices will make them softer and will save you time.

4. Drop the slices into the boiling water and boil for about 15 mins or till they are cooked

5. In the meantime take a small pan or a bowl and steam a cup of spinach

6. Take a bowl and to that add the steamed spinach, ricotta cheese, salt, pepper and garlic powder. Mix well

7. Now its time to assemble

8. Take an over safe container. I took a glass container for this which was approx the same width and length as that of my eggplant slices

9. My lasagna sheets were round, so I cut them in half 

10. Start with a layer of semi-circle shaped lasagna sheet (See Recipe)

11. Spread 2 tbsp of marinara (See Recipe) on top of it

12. Place eggplant slice on top

13. Spread 1 tbsp of ricotta cheese mixture from step 6 on top of eggplant slice

14. Repeat steps 10-14 till you are done with all of your lasagna sheets and eggplan slices

15. If your number of lasagna sheets vs eggplant slices is not in proportion. Then double that particular layer at the base and the top

16. Once your layers are ready top it off with mozzarella cheese slices

17. Bake it for 15 mins, broil on high for 10 mins

18. Once ready let it cool down for 10 mins before cutting it into pieces

19. Serve your lasagna with Love.