A keto-friendly lasagna made with roasted eggplant and spinach, layered with marinara and cheese.
Ingredients for Lasagna
1Preheat oven to 375°F.
2Slice eggplant and roast for 20 minutes until tender.
3In a casserole dish, layer eggplant, spinach, ricotta, marinara sauce, and mozzarella. Bake for 25 minutes until golden and bubbly.
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