Eggplant Lasagna with Spinach and Ground Beef

Preheat the oven to 400°F (200°C).
Slice the eggplants lengthwise into thin strips, about ¼ inch thick.
Lay the slices on a baking sheet lined with parchment paper and lightly spray with olive oil.
Sprinkle with salt and oregano, then bake for 15–20 minutes, flipping halfway, until the eggplant is tender and slightly golden.
Make the Sauce:

In a large skillet, cook the ground beef over medium heat until browned, breaking it apart as it cooks. Drain any excess fat.
Stir in the Rao’s Pasta Sauce and Italian seasoning. Simmer for 5–10 minutes to allow the flavors to meld together.
Prepare the Cheese Mixture:

In a bowl, combine the ricotta cheese, cottage cheese, egg, egg yolk, cooked spinach, and 1 ½ cups of mozzarella cheese. Mix until well combined.
Assemble the Lasagna:

In a baking dish, spread a thin layer of the beef sauce on the bottom.
Layer with a few eggplant slices, followed by a layer of the cheese mixture.
Repeat the layers, ending with a layer of the beef sauce. Top with the remaining mozzarella cheese.
Bake:

Cover the lasagna with aluminum foil and bake at 375°F (190°C) for 25–30 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Serve:

Allow the lasagna to cool for 5 minutes before slicing. Serve warm and enjoy!
Serving and Storage Tips