GF Lo Carb Lasagna


2 T  olive oil

1 onion chopped

6 cloves garlic chopped

2 14 oz can diced organic tomatoes

1 pound of spinach

¼ cup chopped fresh basil

¼ cup chopped fresh oregano

8 oz whole milk ricotta

6 Italian Sausages cooked and sliced or Vegan Sausage

3-4 cups mozzarella cheese grated

3 eggplants sliced to 1/2 inch thick

Salt and Pepper

Heat oil in a pan, add onions and garlic and sauté for 2-3 minutes. Next add basil and oregano and tomatoes.  Simmer on medium low for 20-30 minutes. Add sauce to food processor and process until nearly smooth.  Set sauce aside. In another pan add two tablespoons of olive oil and lightly sauté seasoned eggplant until fork tender.

Preheat oven to 350 degrees. Assemble in the bottom of a 9 x 13 inch pan. Spread about half of the marinara sauce. Alternate eggplant, spinach, cheese, sausage and ricotta. Repeat. Finish with layer of mozzarella.

Cover with foil and bake at 350 for about an hour or until center is hot and set.  Remove foil and let cheese on top brown.  Remove from oven and let cool and set for 15 – 20 minutes.