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# For the eggplants Preheat the oven to 400 F or 205 C. Cut the eggplant lengthwise into 1/4 in or 0.6 cm planks. For 4 servings, you should get about 12 to 16 planks. Arrange the eggplant on baking trays lined with parchment paper. For 4 servings, you'll likely need two baking trays. You can also work in batches. Brush the tops with olive oil and season them with salt and pepper. Bake for 10 minutes, flip and bake for another 10 minutes. Remove them from the oven and let them cool while you make the meat sauce. # For the meat sauce In a high-sided pan, brown the beef over medium heat, about 5 minutes. Add the tomato sauce and spices and mix well. Bring to a simmer. Simmer until the sauce noticeably thickens, about 10 minutes. Adjust the heat as needed. Stir in the spinach and cook it until it has wilted, about 2 to 3 minutes. Season to taste. # To assemble Use an oven-safe dish to assemble the lasagna. You can use an 8 in by 8 in (20 cm by 20 cm) baking dish or any other 2 quart casserole for 4 servings. We used a 16 cm by 25 cm glass dish. Start with a layer of eggplants planks, about a third of the eggplant. Slightly overlap the planks. Top with about half of the meat sauce. Sprinkle on about a third of the grated mozzarella. Add another eggplant layer, this time orienting the eggplants the other way, then a meat layer and a cheese layer. Top with the remaining eggplant planks, changing the orientation again. Whisk the eggs and pour them over the lasagna. Sprinkle with the remaining cheese. Bake at 400 F or 205 C for about 20 minutes. The lasagna should be bubbling, the egg set and the cheese fully melted and nicely browned. Remove from the oven and let cool for at least 5 minutes before serving. # Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or the oven.
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