8 portions

2-3 eggplants (1 kg approx)
1 ½ tsp sea salt divided
2 tbsp olive oil
1 chopped onion
1 chopped red bell pepper
2 finely chopped garlic cloves
400 gr sliced mushrooms
500 gr homemade tomato sauce (recipe in Recipe Book)
1 tsp oregano
400 gr ricotta
1 egg
½ tsp cumin
½ tsp nutmeg
400 gr frozen and thawed spinach
¼ cup nutritional yeast

Preheat the oven to 400º F.

Cut eggplants into thin slices lengthwise. Place on 2 baking sheets greased with a little coconut oil. Spread ½ teaspoon of salt over them and pepper to taste. Bake for 8-10 minutes or until start to get golden brown. Set aside.

In a pan add the oil and sauté the onion, after a few minutes add garlic and bell pepper and continue sautéing. Now add mushrooms and cook for a few minutes. Add the tomato sauce, stir and season with ½ teaspoon of salt and pepper to taste. Set aside.

In a bowl pour ricotta with the egg, the remaining ½ teaspoon of salt, cumin and nutmeg, stir until the egg is well combined. Now add the thawed and well squeezed spinach. Stir with a fork to blend well into the mixture. Set aside.

Assemble the lasagna in a baking dish greased with a little oil. Start with a layer of eggplant, then a layer of ricotta and spinach (half of mixture), another layer of eggplant, and one layer of mushroom sauce (half of mixture). Then place another one of eggplant, and the rest of ricotta and spinach; another of eggplant and finish with the mushroom sauce. Sprinkle nutritional yeast on top.

Heat the lasagna in oven for about 20-30 minutes. Take out and let rest 10 minutes before serving.

Per serving
Cal: 216.8 P: 14.2 F: 11 Cb: 14