NOODLE-LESS EGGPLANT LASAGNA

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.

INGREDIENTS

2 medium eggplants, trimmed

Dash salt

2 cups ricotta cheese

1/3 cup grated Parmesan cheese

1 box (9 oz) Green Giant™ frozen chopped spinach, thawed

2 cups marinara sauce

1 cup mozzarella pearls

Shredded fresh basil leaves

DIRECTIONS

Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper. Spray 9-inch pie plate or 8-inch round pan lightly with olive oil cooking spray.

Cut eggplant into very thin slices using mandolin. Place slices in single layer on cookie sheets; sprinkle lightly with salt. (If necessary, do this in batches if only 1 sheet fits in your oven at a time.) Bake about 6 minutes or until slightly shriveled and almost tender. Remove from oven; set aside to cool. Leave oven on.

In medium bowl, mix ricotta and Parmesan cheeses. Place thawed spinach in clean tea towel; squeeze out any excess liquid. (There will be a lot!) Add drained spinach to cheese mixture; mix well.

Spread thin layer of marinara sauce in bottom of pie plate. Layer eggplant slices, slightly overlapping, over sauce to cover bottom of plate. Spread one-third of cheese mixture over eggplant; top with a layer of sauce. Repeat layers 2 more times, layering eggplant, cheese mixture and sauce and ending with final layer of sauce. Top with mozzarella pearls. Cover pie plate with foil.

Bake in center of oven 30 minutes. Remove foil; continue baking 15 to 30 minutes longer or until cheese and sauce are bubbly and eggplant is tender. Remove from oven; cool about 10 minutes before cutting. Sprinkle top of the lasagna with basil before serving.

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