-
1
Preaheat oven to 450 Fahrenheit.
-
2
Using a plastic or wodden knive, slice eggplant into 1/4 inch slices (Metal knives can make the eggplant bitter).
-
3
Place on a cookie sheet that has been sprayed with olive oil.
-
4
Spray or brush eggplant with olive oil and sprinkle with a pinch of salt.
-
5
Place into oven and cook for a about 3 to 4 minuts on each side or just until it starts to brown.
-
6
Remove and let cool.
-
7
Meanwhile, saute sliced mushrooms in a little olive oil for about 4 minutes.
-
8
Set aside.
-
9
Cut the sausage down the length and remove the casing.
-
10
Mix the ground beef, sausage, onion and garlic in the pan and cook on medium heat, stirring almost constantly to break up and mix the meat.
-
11
Cook until the meat is browned.
-
12
Add the oregano, basil, tomatoes and tomato paste, stirring until well mixed.
-
13
Cook for about 3/4 hour and then add mushrooms.
-
14
Cook for a further 1/2 hour.
-
15
(this can make a very hearty and fabulous thick pasta sauce too!
-
16
).
-
17
Cook lasagne noodles according to the package, dran and rinse well with cool water.
-
18
Set aside.
-
19
Combine ricotta cheese, eggs, parmesan cheese and 1/2 of the mozzarella cheese.
-
20
Add pepper if desired and mix well.
-
21
In a lasagne pan, create the following thin layers starting with meat sauce, noodles, cheese mixture; meat sauce, eggplant, meat sauce, noodles, meat sauce remaining cheese mixture then sprinkle with mozzarella cheese.
-
22
Bake at 375 degrees for 40 minutes or until the cheese is melted and just starting to brown.
-
23
Let stand on counter for 10 to 15 minutes before serving.
-
24
To reduce the carbs, you can substitute the final layer of noodles with either lightly roasted zucchini or another layer of eggplant.
