Eggplant Lasagna with Spinach and Ground Beef: A Low-Carb, Flavorful Twist

Slice eggplant into ¼-inch slices. Generously cover with salt and let sit in a strainer for about 30 minutes to draw out excess moisture.
Rinse the eggplant slices well and pat dry with paper towels. Lightly spray both sides with olive oil spray.
2. Bake the Eggplant:
Preheat oven to 400°F (200°C).
Place the eggplant slices on a parchment-lined baking pan (use two pans if needed). Sprinkle with oregano and bake for 30 minutes, flipping the slices halfway through.
3. Prepare the Meat Sauce:
While the eggplant is baking, brown the ground beef in a pan over medium heat. Drain any excess fat.
Add Italian seasoning, 2 cups of pasta sauce, and 1 cup of water to the beef. Simmer for 15 minutes, or until the sauce thickens.
4. Make the Cheese Mixture:
In a bowl, combine ricotta cheese, cottage cheese, egg, egg yolk, and cooked spinach. Stir well and set aside.
5. Assemble the Lasagna:
Reduce the oven temperature to 350°F (175°C) for baking the lasagna.
Spread ½ cup of the tomato sauce in the bottom of a 9×13-inch baking dish.
Layer ⅓ of the eggplant slices on top of the sauce.
Add ½ of the cheese mixture and ½ of the meat sauce.
Repeat with another layer of ⅓ eggplant, remaining cheese mixture, remaining meat sauce, and top with the final layer of eggplant.
6. Add Mozzarella:
Sprinkle 2 cups of mozzarella cheese evenly over the top.
7. Bake:
Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden and bubbly.
8. Cool and Serve:
Allow the lasagna to cool for 15 minutes before serving to let the layers set.
Serving and Storage Tips