Noodle-Free, Low-Carb Egg Lasagna

Preheat oven to 375°F. Spray two half-size baking sheets with cooking spray. You can also use full-size baking sheets but you would need to add about 10 more eggs to the mixture.

Cracks eggs into a large mixing bowl. Add salt and pepper and about 2 tablespoons of water, whisk well. Pour half of the egg mixture into one of the baking sheets and then pour the other half into the other baking sheet. Carefully place them into the oven on the middle rack and bake for 10–15 minutes, until firm but not browned. Remove egg lasagna sheets and let cool for a few minutes. Using a sharp knife, cut each lasagna sheet in half.

Add 1/4 cup of the pasta sauce to the bottom of a 2 1/3 quart baking dish. You can use a 9×13 dish if you are using the full size baking sheet version.

Layer in the first egg lasagna sheet. Top with another 1/4 cup sauce, then some mozzarella and Parmesan cheese. Continue layering egg lasagna sheets, sauce and cheese, making about 4 layers. Top the final layer with sauce and cheese.

Bake at 375 °F for 35 minutes. Remove and let cool. Top with freshly chopped basil and enjoy!