Low Carb Lasagna

Low Carb Lasagna

1 medium onion, chopped
1 teaspoon minced garlic
450g mushrooms, chopped
2 cans crushed tomatoes
3 tablespoons fresh basil, chopped and divided
1/2 teaspoon apple cider vinegar
1/2 teaspoon dried oregano
salt + pepper
1 eggplant
4 medium zucchini
425g fat free ricotta
1 egg
2 tablespoons shredded parmesan
1/4 cup shredded cheese

Heat a large greased pot over medium high heat. Add chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic and cook until fragrant and slightly golden, about 2 minutes. Add in chopped mushrooms and cook until the liquid has released and evaporated. Stir in the crushed tomatoes, 2 tablespoons fresh basil, and oregano. Salt and pepper to taste. Bring to a boil, then reduce heat to low. Cover and simmer for about 40 minutes, or until very thick, rich, and flavorful. Preheat oven to 220°C. Line two baking sheets with aluminum foil and set aside. Meanwhile, slice the zucchini and eggplant into slices and arrange on the prepared baking sheets. Bake in the oven at 220°C for 12-15 minutes until golden. In a medium bowl, combine the ricotta, remaining 1 tablespoon fresh basil, egg and parmesan. Salt and pepper to taste, and set aside. In a casserole dish spread 1/3 of the tomato mixture onto the bottom of the pan. Arrange 1/2 of the roasted zucchini and eggplant over the sauce. Then place 1/2 of the ricotta mixture on top of the veggies. Spread another 1/3 of the tomato mixture on the ricotta. Layer the remaining veggies, place the remaining ricotta on top, spread with the remaining tomato mixture, and finally top with the shredded cheese. Bake in the oven at 200°F for about 35 minutes, or until the top is completely golden and beautiful. Let stand for a few minutes before serving.