Ingredients

Scale

1 medium eggplant, peeled (or not) & sliced thin
2 – 3 Tablespoons extra virgin olive oil, divided
Trader Joe’s 21-Seasoning Salute or your favorite no-salt seasoning & salt
1/2 an onion
2 – 4 cloves garlic
2 cups fresh spinach or kale
1 cup mushrooms, roughly chopped
1 1/2 cups cottage cheese or ricotta (I recommend cottage cheese)
1/2 teaspoon Italian Seasoning
2.5 oz. shredded Parmesan and/or Swiss cheese (I used a mix of both)
2 – 3 Tablespoons chopped sun dried tomatoes
About 2 cups of your favorite tomato-based Italian pasta sauce
8 large slices mozzarella cheese
A bit of Italian blend cheese

Instructions

Preheat the oven to 350 F. Brush both sides of the eggplant slices lightly with olive oil and sprinkle with seasonings, then a light bit of salt. Set the eggplant in the oven to roast for about 20 minutes or until tender and lightly browned in some spots.
While the eggplant is cooking, prepare the cheese mixture. Saute the onion in the remainder of the olive oil, then add the garlic and mushrooms. Cover until the mushrooms are tender. Then stir in the greens. Cover and cook just until the greens are wilted and soft. Uncover and stir. If there are liquids in the pan, cook and stir for a few minutes until they are gone. To remove excess moisture, take a clean kitchen towel on top of the skillet and press down so it soaks up more of the moisture.
Remove from heat and stir in the cottage or ricotta, Italian seasoning, shredded cheese(s) and chopped sun dried tomatoes. This is your cheesy filling.
Spread a layer of sauce over a 9 or 10 inch square pan. Add a layer of roasted eggplant slices, then spread a layer of the cheesy filling (about half of it). Spread a layer of sauce and cover with slices of mozzarella. Repeat the layers, then put another layer of sauce on top. Sprinkle with a bit of shredded Italian cheese.
Bake at 350 F. for 45 – 60 minutes or until the lasagna is bubbly and the cheese on top is lightly browned in spots. Remove from oven and let sit for 15 minutes or so before serving. Enjoy!

Notes

Some say it’s important to use whole milk cottage cheese so your lasagna isn’t watery. I’m not sure if this is true, but I did use whole milk cottage cheese for richer flavor.

You can use shredded mozzarella in place of the slices.

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Nutrition

Calories: 211
Carbohydrates: 14g
Fiber: 3g
Protein: 15g

Keywords: Low carb, Gluten free, Lasagna, Eggplant, Mushrooms, Diabetic, Cheese, Heart healthy