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Slice eggplants into ¼ inch slices. Generously sprinkle with salt and place in a strainer for 30 minutes to draw out moisture.
Rinse slices well and pat dry with paper towels. Spray both sides lightly with olive oil spray.
Bake Eggplant Slices:
Preheat oven to 400°F (200°C). Arrange eggplant slices on parchment-lined baking sheets (use two pans). Sprinkle with oregano.
Bake for 30 minutes, flipping slices halfway through (after 15 minutes). Remove from oven and reduce oven heat to 350°F (175°C).
Make Meat Sauce:
In a large skillet, brown ground beef with Italian seasoning. Drain excess fat.
Add pasta sauce and 1 cup water. Simmer for about 15 minutes, stirring occasionally, until sauce thickens.
Prepare Cheese Mixture:
In a bowl, combine ricotta cheese, cottage cheese, whole egg, egg yolk, and cooked spinach. Mix until smooth.
Assemble Lasagna:
Spread ½ cup of meat sauce evenly on the bottom of a 9×13 inch baking dish.
Layer ⅓ of the eggplant slices on top of the sauce.
Spread half of the cheese mixture over eggplant, then half of the meat sauce.
Repeat layering with another ⅓ eggplant slices, remaining cheese mixture, and remaining meat sauce.
Finish with the last ⅓ of eggplant slices on top.
Add Mozzarella and Bake:
Sprinkle the 2 cups shredded mozzarella evenly over the top layer of eggplant.
Cover dish with foil and bake at 350°F (175°C) for 30 minutes.
Remove foil and bake uncovered for an additional 15 minutes, or until cheese is bubbly and golden brown.
Cool and Serve:
Let the lasagna rest for 15 minutes before slicing and serving.
Serving & Storage Tips
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