This recipe uses slices of eggplant instead of traditional lasagna noodles. For the meat, I chose Italian sausage. By using sausage instead of ground beef we don't need to worry about extra seasoning.

Simmer while cooking sausage. Heat 1 tablespoon olive oil over ... Place breadcrumbs in another bowl. Slice eggplant around 1/4-inch thick and dip each slice into egg mixture, then into breadcrumbs.

Preheat oven to 425 degrees Fahrenheit. Remove the stems from the eggplants and slice vertically into ¼ inch planks. Line three baking sheets with parchment paper. Put the eggplant planks on a clean ...

Get Ree's Eggplant Lasagna Rollups recipe. If you want extra layers ... you find autumnal butternut squash cream sauce and sausage. Get Ree's Loaf Pan Lasagna with Butternut Squash recipe.