Eggplant Lasagna

Name: Eggplant Lasagna
Ingredients: 2 eggplants (sliced vertically to make large lasagna type noodles of about 1/8 inch thick); TH Mineral Salt (to taste); black pepper (to taste); extra virgin coconut oil (to rub over tops of eggplant noodles); 1 1/2 lbs ground beef (cooked and drained); 24 oz tomato sauce (3-8 oz cans; reserve 2 Tbs for later use); onion powder; cayenne pepper; Italian seasoning; 15 oz ricotta cheese (skim ricotta); 4 whole eggs; 16 oz mozzarella cheese (divided)

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If you've never made lasagna from scratch before, don't be intimidated. This is Pearl's recipe which is stripped down to the basics, but still tastes great!

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Ingredients

2 eggplants (sliced vertically to make large lasagna type noodles of about 1/8 inch thick)
TH Mineral Salt (to taste)
black pepper (to taste)
extra virgin coconut oil (to rub over tops of eggplant noodles)
1 1/2 lbs ground beef (cooked and drained)
24 oz tomato sauce (3-8 oz cans; reserve 2 Tbs for later use)
onion powder
cayenne pepper
Italian seasoning
15 oz ricotta cheese (skim ricotta)
4 whole eggs
16 oz mozzarella cheese (divided)