Low carb eggplant lasagna

12 oz Lamb, Ground
1 eggplant, peeled (yield from 1 Eggplant, fresh
2 cup, pieces or slices Mushrooms, fresh
4 cup Spinach, fresh
6 fl oz White Wine
1 cup, chopped Onions, raw
2 tbsp Olive Oil
5 clove Garlic
1 tsp Greek Seasoning (by SUZIANNIE)
1 tsp Konjac Glucomannan Powder (by CARVERWAITS)
4 serving Cheese, Great Value Finely Shredded Italian Style (1/3 Cup)
1 cup Ricotta Cheese, whole milk

Preheat oven to 375 degrees. Peel and thinly slice the eggplant. Set aside. Over medium heat saute lamb, onions, mushroom, Greek seasoning and minced garlic until meat is cooked through. Add spinach and cook until wilted. Add the wine and konjac powder. Cook until sauce thickens and remove from heat. In a lightly oiled 8 x 8 baking dish alternately layer eggplant, meat mixture, ricotta, and shredded cheese. Bake for 35-45 minutes until cheese is brown and bubbly.

Serving Size: 4 - 1 1/2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user DIXIE_TRISCUIT.