Swap out noodles for roasted eggplant to make this hearty low carb lasagna. With a luscious filling of ricotta, spinach, parmesan and mushrooms, it’s every bit as decadent as your favourite recipe.
Course Main Course
Cook Time 1 hourhour
Servings 9servings
Equipment
Paper towels
Colander
Parchment
Knife
Cutting board
Sheet pans (3)
9" x 13" baking pan
Large skillet
Tongs
Spatula
Ingredients
3-4large eggplants — cut crosswise into 3/4-inch thick slicesa total of about 42. Note you can leave the skin on, take it off or compromise and cut ribbons
Avocado oil spray — or 2 1/2 tablespoons of any high smoke point oil divided
1/2tablespoongrapeseed oilor high smoke-point oil
Sea saltfor salting eggplant
1teaspoonpink himalayan salt — divided
1/2teaspoonblack pepper — divided
1/2teaspoondried oregano
16ouncessliced cremini and/or white mushrooms
3clovesgarlic — minced
126-ounce jar marinara pasta sauce of choice (I used an organic sauce)
117-ounce container ricotta cheese of choice (I used sheep milk)
110 ounce package frozen chopped spinach — thawed and water squeezed out
1/2cupgrated Parmesan — divided
1largeegg
1cupshredded cheese of choice — I used up what I had in the fridge; a 4 cheese blendprovolone, mozzarella, romano, edam and a three cheese blend (mozzarella, cheddar, swiss cheese)
2tablespoonschopped fresh basil, thyme, or parsleyoptional
Instructions
Remove Moisture from Eggplant
Line sheet plans with paper towels. Sprinkle both sides of the eggplant slices with plenty of salt. Arrange slices in a single layer on the pans. Set aside for .5 – 1.5 hours to let the salt draw out moisture.
Rinse the salt off the eggplant with water. Let drain in a colander. Return slices to the sheet pans (lined with new paper towel). Remove moisture with paper towels.
Prepare Pans
Preheat the oven to 400 degrees F. Coat a 9×13-inch baking dish with avocado oil spray (or high smoke-point oil of your choice) and set aside.
Line 3 sheet pans with parchment paper sprayed with oil. Arrange eggplant slices on top.
Roast
Put sheet pans into the oven. Roast eggplant for 15 minutes or until the bottom side is golden. Then flip the slices over, rotate the pans and put them back into the oven to roast for another 15 minutes or until golden on the other side.
Mushroom Sauce
As eggplant is roasting, heat 1/2 tablespoon grapeseed oil over medium heat in a large skillet. Add sliced mushrooms and saute until soft, about 7 minutes. Add 1/2 tsp. pink himilayan salt, 1/4 tsp. pepper, and oregano. Then add the minced garlic and cook for another minute until the garlic is fragrant.
Remove pan from the heat. Add marinara pasta sauce and stir to combine. Set aside until assembly.
Remove trays of eggplant from oven and reduce oven temperature to 350 degrees F.
Cheese Layer
In a large bowl mix the egg, ricotta, 1/4 cup Parmesan, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well, until the mixture is evenly combined.
Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.
Assemble
Spoon half of the mushroom marinara sauce on the bottom of the prepared baking dish and spread it into an even layer.
Lay 1/2 the eggplant slices on top. Follow by all of the ricotta mixture. Layer on the remainder of the eggplant. Add the remaining mushroom marinara sauce. Finally, top with the remaining ¼ cup parmesan and shredded cheese.
Bake uncovered for 25 to 30 minutes, until the cheese is hot and bubbly.
If desired, put under the broiler for 5 minutes to brown.
Remove from the oven and sprinkle with fresh herbs (optional). Let rest 5 to 10 minutes to set up, then serve.