Eggplant Lasagna | Delicious, Low Carb Lasagna Without Noodles

Name: Eggplant Lasagna | Delicious, Low Carb Lasagna Without Noodles
Ingredients: 2 large eggplants (sliced lengthwise 3/4-inch thick (about 8 slices)); 3 1/2 tablespoons extra virgin olive oil (divided); 1 ½ teaspoons kosher salt (divided); ½ teaspoon black pepper (divided); 16 ounces sliced cremini (baby bella) mushrooms; 3 cloves garlic (minced); 1/2 teaspoon dried oregano; 1 (24-ounce) can prepared marinara-style pasta sauce of choice (I used a roasted garlic flavor); 1 (15-ounce) container part-skim ricotta cheese; 1 (10 ounce) package frozen chopped spinach (thawed with excess water squeezed out); 1/2 cup grated Parmesan (divided); 1 large egg; 1 cup shredded part-skim mozzarella cheese (or a blend of mozzarella and provolone); 2 tablespoons chopped fresh basil (thyme, or parsley)

"A tasty, classic Eggplant Lasagna recipe made with roasted eggplant slices and without noodles. Comforting, cheesy, and low carb. You won't miss the pasta!..."

INGREDIENTS

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2 large eggplants (sliced lengthwise 3/4-inch thick (about 8 slices))

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3 1/2 tablespoons extra virgin olive oil (divided)

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1 ½ teaspoons kosher salt (divided)

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½ teaspoon black pepper (divided)

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16 ounces sliced cremini (baby bella) mushrooms

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3 cloves garlic (minced)

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1/2 teaspoon dried oregano

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1 (24-ounce) can prepared marinara-style pasta sauce of choice (I used a roasted garlic flavor)

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1 (15-ounce) container part-skim ricotta cheese

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1 (10 ounce) package frozen chopped spinach (thawed with excess water squeezed out)

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1/2 cup grated Parmesan (divided)

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1 large egg

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1 cup shredded part-skim mozzarella cheese (or a blend of mozzarella and provolone)

•

2 tablespoons chopped fresh basil (thyme, or parsley)

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