Swap lasagna noodles with roasted eggplant slices and add yogurt and a tomato-mushroom sauce and you get this wonderful low carb lasagna. It’s a delicious and healthy veggie dish for any time of the year.

Preparation time: 35 minutes + 30 minutes baking

What you need:

2 large eggplants, sliced (½ in/1cm), lengthwise or rounds

5 tablespoons olive oil

1 teaspoon ras-el-hanout spice (you can substitute with garam masala or sambar)

1 tablespoon paprika powder

¼ teaspoon chili powder

1 medium onion, chopped

1 teaspoon salt

16oz (500g) mushrooms, thinly sliced (button or cremini)

4 garlic cloves, minced

1 tablespoon dried oregano

1 can (24oz/400g) tomato sauce

15 oz (420g) ricotta cheese or Greek yogurt

24oz (100g) fresh spinach

2 cups (170g) mozzarella cheese or provolone, grated

1 large egg

How to do it:

Preheat the oven to 400F (200C).

Line baking sheet baking paper or foil and place eggplant on it in single layer. Mix 4 tablespoons olive oil with 1 tablespoon ras-el-hanout and brush eggplant slices with the mixture.

Roast the eggplant until it is soft and golden, about 25 minutes. No need to flip the slices. When done, remove the slices from the oven and reduce temperature to 350F (180C).

While eggplant is in the oven, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the onion and cook for about 5 minutes until golden. Add garlic and cook for another minute.

Add half of the sliced mushrooms. Add a bit of water if the bottom of the pan gets sticky. Add second half of mushrooms after 2-3 minutes, mix everything and cook for another 5 minutes. Add ½ teaspoon salt oregano, paprika, chili and tomato sauce and mix well. Cook at low heat for about 5 minutes. Set aside.

In a large bowl mix ricotta/Greek yogurt, ¼ cup grated cheese, egg, ½ teaspoon salt and ½ teaspoon pepper. Mix well, until the mixture is evenly combined. Add the spinach in batches and mix well.

Spoon half of the mushroom-tomato sauce on the bottom of the prepared baking dish and spread it into an even layer. Add one layer of eggplant slices (about half) on top followed by all of the ricotta/Greek yogurt mixture. Add the remaining eggplant slices and finish with the remaining mushroom-tomato sauce.

Top with the remaining grated cheese, put it into the oven and bake for 25 to 30 minutes, until the cheese is melted and the lasagna is hot and bubbly. Let rest 10 minutes before serving.