Easy Eggplant Lasagna

This is a favorite that I can assemble in about 15 min and toss in the oven for 50 min.It makes for one happy family at the dinner table.

Ingredients

* 1 jar (24 oz) marinara sauce.
* 2 cans (14 1/2 oz) diced tomatoes with garlic, basil and oregano.
* 1 15 oz container ricotta cheese.
* 1/4 tsp of Italian seasoning.
* 1 8 oz Package no boil lasagna noodles.
* 1 16 oz package frozen breaded Italian style eggplant cutlets.
* 3 cups shredded mozzarella cheese.

Method

1. Pre-heat oven to 400 degrees lightly spray 13x9 baking dish with Pam or any cooking spray.
2. In a large bowl combine the marinara sauceand tomatoes. in another bowel combine the ricotta and Italian seasoning.
3. Spread 1 cup of the tomatoe and marinra sauce over the bottom of pan.
4. layer 3 lasagna noodles 1 cup of ricotta mix then 1/2 of the eggplant cutlets and 1 cup of mozzarella cheese
5. Then repeat the layering and top with remaining sauce.
6. Cover with foil and bake for 30 minutes. uncover bake about 10 more minutes then sprinkle with the remaining mozzarella cheese. put back in oven for about 8 minutes or untill cheese is melted and lightly browned.
7. Let cool about 15 minutes and serve with dinner salad. Serves 8. Approximately 560 calories per serving