low carb lasagna

3 eggplant, unpeeled, sliced long way
10 oz Baby Bella Mushrooms, chopped
10 links Premio sweet italian Chicken Sausage removed rom casing
2 10 oz packages frozen spinach, thawed and squeezed of excess moisture
4 cloves garlic, minced
2 tbsp Extra Virgin Olive Oil
4 cups Shredded Mozzarella Cheese Part Skim
5 cups part skim milk ricotta
2 large Eggs
2 28 oz cans Hunts crushed tomatoes no salt added
1 cup Romano Cheese
1 6 oz can HUNTS TOMATO PASTE...NO SALT ADDED
1 tbsp basil

Slice egglpant long way, lay flat on baking sheet and sprinkle lightly with salt and brush lightly with olive oil. Bake at 425 for 25 minutes per tray. Let cool and stack between paper towels to remove excess moisture. Cook sausage, crumbling well. Add mushrooms and cook an additional 10 to 15 minutes. Add garlic and cook for another 5 minutes. Add crushed tomatoes and paste and about half a cup of water. Bring to a boil, reduce heat and let simmer for 15 to 20 minutes. While sauce is simmering, combine ricotta, eggs, spinach, romano and 2 cups of mozzarella.
In 2 aluminum pans, spread about 3/4 cup sauce along bottom, place a layer of eggplant followed by a layer of ricotta mixuture. repeat layer ending with sauce layer. Sprinkle 1 cup of mozzarella over each tray and sprinkle with romano. Bake at 375 for 30 to 35 minutes. Let sit for 15 minutes and cut into 12 squares. If freezing, wait until completely cooled before slicing.


Serving Size: makes 24 servings

Number of Servings: 24

Recipe submitted by SparkPeople user MLUNAWHITE.