Eggplant Lasagna

Heat oven to 400*F.

Cut the eggplant lengthwise and place it on a greased cookie sheet, then season it evenly with kosher salt.

Roast in the oven for 20 minutes at 400*F, or until browned.

While the eggplant is roasting, brown the ground beef in a skillet on medium-high heat.

Once browned, drain and return to skillet.

Add in the onion, squash, marinara sauce, and seasoning to the skillet. Let this warm up for about 5-10 minutes.

Prepare a 9x13 baking dish with cooking spray and begin to layer the lasagna.

On the bottom of the dish, begin the first layer with half of the meat mixture.

Top it with half of the cottage cheese.

Evenly place eggplant on top and repeat the layers.

Once the second layer of eggplant is done, cover the dish with the freshly sliced mozzarella. Remember to use a paper towel to get as much water out of the mozzarella as possible before topping it.

Bake in the oven at 400*F for 20 minutes then switch to Broil for 5 minutes.

Carefully remove and let cool for 5-10 minutes before serving.