Eggplant and spinach lasagna | LiveLCA

Ingredients

• 1 1/2 cup grated romano cheese
• 1 1/2 cup grated Parmesan cheese
• 3 cups shredded mozzarella cheese (10 oz/300 g)
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1/2 cup lightly toasted pine nut (optional)
• 3 bags (each 10 oz/284 g) spinach
• 2 teaspoons dried oregano
• 1/4 teaspoon hot pepper flakes
• 2 cloves garlic minced
• 1/2 teaspoon nutmeg
• 1/2 teaspoon pepper
• 1 onion finely chopped
• 3 cups extra-smooth ricotta cheese
• 12 lasagna noodles (about 8 oz/250 g)
• 2 eggplants (about 2-1/2 lb/1.25 kg total)
• 3 eggs lightly beaten