This eggplant lasagna puts a healthy spin on a classic Italian favorite. Using eggplant and zucchini in place of noodles and a homemade sauce with no added sugars, this meal is low-carb and packed with protein!
Preheat oven to 350 degrees Fahrenheit.
Use a mandolin to cut zucchini and eggplant into thin strips. The thinner the better, aim for around 1/8 inch thick. Set aside sliced vegetables once complete.
In a small bowl mix all ricotta cheese ingredients listed above and set aside.
In a second small bowl mix all sauce ingredients listed above and set aside.
Place the baking dish into the oven and cook for 45-50 minutes. Remove the dish from the oven and let it sit for 5 minutes. There will be some excess water from the vegetables at the bottom of the pan, but this will be reabsorbed if you store it in the fridge for a few days.