Low-carb lasagna? Yes please! We used thinly sliced eggplant in lieu of noodles and layered spinach, ricotta cheese and marinara sauce for a satisfying vegetarian meal.
Using a mandolin will ensure super-thin slices of eggplant, but be sure to use the guard so you don’t slice you fingers! Briefly cooking the eggplant ahead of layering in the lasagna will keep the dish from becoming too soggy.
Eggplant can be replaced with zucchini in this dish and would be just as delicious.
Squeezing the spinach of excess moisture will keep the ricotta filling from becoming too watery.