Preheat oven to 350ºF.

Spray the bottom of a nine by 13-inch baking dish with olive oil. (I used my Misto.)

In a large bowl, combine the spinach, ricotta, garlic, salt, & pepper.

Pour 1/2 cup of the marinara in the bottom of the dish and spread it out evenly to coat. Lay 1/3 of the eggplant down to roughly cover the bottom of the dish. Spread half of the spinach and ricotta mixture over the eggplant layer. Top with 2/3 cup mozzarella.

Spread 1 cup marinara over the mozzarella, top with another eggplant layer, spread the rest of the spinach and ricotta mixture on top of that, and top with another 2/3 cup mozzarella.

Last time around, lay the eggplant out, spread the remaining cup of marinara over the top, top the casserole with the remaining 2/3 cup mozzarella and cover the dish with aluminum.

Bake in a 350ºF oven for 30 minutes. At 30 minutes, remove aluminum and continue baking for 30 minutes longer, until lasagna is bubbly on the sides and cheese has turned a nice golden-brown.

Serve hot & enjoy!