Eggplant Noodles Lasagna

Directions

• Preheat the oven: Set the oven to 400°F (205°C). Line a baking sheet with parchment paper for easy cleanup.
• Prepare eggplant: Slice the 2 large eggplants lengthwise into 1/4- to 1/2-inch thick slices. Brush each slice with 1 tablespoon of avocado oil, then season with salt and pepper. Arrange the slices in a single layer on the baking sheet. Roast in the preheated oven for 15 minutes or until tender.
• Cook the ground beef: Heat a large skillet over medium-high heat while the eggplant roasts. Add the 1 1/2 lbs of ground beef and cook for about 10 minutes, breaking it up as it browns. Drain any excess fat and season with salt and pepper. Stir in the 1 1/2 cups of tomato sauce and 1 tablespoon of Italian seasoning. Let the sauce simmer for 5 minutes, allowing the flavors to blend. Remove from heat.
• Prepare the ricotta mixture: In a separate bowl, whisk together the 1 1/2 cups of ricotta cheese and 1 egg. This mixture will help bind the layers together.
• Assemble the lasagna: In a 9x13-inch glass baking dish, layer the ingredients. Start with a layer of roasted eggplant slices, followed by the meat mixture. Spread the ricotta mixture on top, then repeat the layers until all the ingredients are used.
• Top and bake: Sprinkle the shredded 6 oz mozzarella cheese evenly over the top layer. Bake the lasagna in the oven for 15 to 20 minutes or until the cheese is golden and bubbly.
• Cool and serve: Let the lasagna cool slightly before cutting into it and serving.