1 large eggplant, thinly sliced lengthwise and sweated
1 bunch fresh spinach, stems removed
1-cup cashew ricotta
2-3 cups Italian pasta sauce
To sweat your eggplant, layer the sliced eggplant on a cookie sheet and rub both sides of the eggplant generously with salt. Allow the eggplant to rest for approximately 30 minutes. Rinse the salt from the eggplant slices and pat dry.
Preheat oven to 350F. Spoon enough tomato sauce to coat the bottom of a 1-1/2 quart glass-baking dish. Place a single layer of eggplant on the sauce and spread eggplant with cashew ricotta. Top with a single layer of fresh spinach. Continue to layer sauce, eggplant, ricotta, spinach until you have at least three layers. Top the lasagna with pasta sauce and bake, uncovered, for 30 minutes or until hot and bubbly.