Enjoy this flavorful lasagna made with sliced, roasted eggplant to replace lasagna noodles, plus delicious mushroom sauce and macadamia nuts instead of ricotta cheese. This is a low-cal, gluten-free dinner. You can also use roasted zucchini as an additional layer.
Add a fresh salad and you have a perfect meal! There are some alternatives, as I note by the ingredients or under the Cooks Notes section.