Who needs pasta noodles for yummy lasagna?
Wishing for a low-carb dinner that satisfies your Italian food craving. This lasagna is the perfect solution, especially in the summer with homegrown garden-fresh veggies and herbs. That said, don't underestimate its appeal in the winter when only comfort food will do. You won't even miss the noodles! Eggplant “Noodles” 2 large eggplants peeled, sliced lengthwise into 1/4 inch noodle-like strips cooking spray (olive oil spray is best) 1 cup flavored breadcrumbs Sauce 2 tablespoons olive oil 1 clove grated garlic 1 red pepper, chopped 1 (8 ounce) package mushrooms, chopped 1 tablespoon italian seasoning (or mix of oregano, basil and thyme) salt and pepper to taste 1/4 teaspoon crushed red pepper (optional) 1/2 cup red wine 1 (28 ounce) can tomato puree 2 cups fresh (or one 15 ounce can) diced tomatoes Cheese Mixture 2 cups ricotta cheese 2 eggs 1 tablespoon fresh chopped parsley 2 cups shredded mozzarella 1⁄2 cup grated parmesan Directions Preheat oven...