Eggplant Lasagna
"Every year Hubs makes me a special meal to celebrate my birthday. In the early years of our marriage, I would request his ‘Death to Dieters’ lasagna – the most decadent lasagna on Earth: laden with meat, noodles, cream, cheese (aka a heart attack on a plate)!As time went by, and we became more mindful of staying healthy, my eating habits changed for the better and we endeavour to go meatless more often than not. This year, my birthday dinner request was Hubs’ roasted eggplant lasagna.…..."
INGREDIENTS
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3-4 large eggplants — cut crosswise into 3/4-inch thick slices a total of about 42. Note you can leave the skin on, take it off or compromise and cut ribbons
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Avocado oil spray — or 2 1/2 tablespoons of any high smoke point oil divided
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1/2 tablespoon grapeseed oil or high smoke-point oil
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Sea salt for salting eggplant
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1 teaspoon pink himalayan salt — divided
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1/2 teaspoon black pepper — divided
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1/2 teaspoon dried oregano
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16 ounces sliced cremini and/or white mushrooms
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3 cloves garlic — minced
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1 26-ounce jar marinara pasta sauce of choice (I used an organic sauce)
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1 17-ounce container ricotta cheese of choice (I used sheep milk)
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1 10 ounce package frozen chopped spinach — thawed
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1/2 cup grated Parmesan — divided
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1 large egg
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1 cup shredded cheese of choice — I used up what I had in the fridge; a 4 cheese blend provolone, mozzarella, romano, edam and a three cheese blend (mozzarella, cheddar, swiss cheese)
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2 tablespoons chopped fresh basil, thyme, or parsley optional
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