Paleo Lasagna for a delicious variation

Lasagna is the ultimate Italian comfort dish, but can often wreck havoc for gluten and dairy sensitive people. This paleo lasagna is a healthier version with all the yummy flavors minus gluten and dairy, so everyone can enjoy it. By eliminating the gluten and the dairy, lasagna can once again become a go-to comfort food for you AND your digestive system!

INGREDIENTS
2 medium to large eggplants, peeled and thinly sliced
2 1/2  tsp salt (separate 1/2 tsp)
1 tbsp olive oil
1 onion, diced
1 lb ground turkey (can substitute with beef or ground chicken)
8 ounces bella or cremini mushrooms, sliced
1/4 tsp pepper
1 24oz jar of marinara (or make your own!)
1 8oz container of baby spinach
8 ounces of cashew or almond cheese (Miyokos cheese melts like cheese or you can omit completely)
1/4 tsp red pepper flakes (optional)

DIRECTIONS
Preheat the oven to 375 degrees. Place the thinly sliced eggplant on paper towels and sprinkle with 2 tsp kosher salt. Let the eggplant stand for 45-60 minutes. This process helps eliminate the bitterness of the eggplant.
Rinse the eggplant thoroughly when you see water droplets on top of the eggplant, and place it on a parchment paper lined baking sheet.  Roast in oven for 10 minutes.  
When eggplant is done roasting turn the oven down to 350 degrees.
Heat the olive oil in a large skillet over medium heat. Cook the diced onion until translucent about 5-6 minutes.
Brown the turkey or other protein with the onions. When the meat is half way cooked, put the sliced mushrooms in and add the remaining salt and the pepper.  
Measure 1/4 cup of sauce and spread in the bottom of a 13″x 9″ casserole dish. Pour the remaining sauce in with the meat mixture and bring to a simmer.
Add the spinach and cook until it has wilted.
Place one layer of the eggplant into the sauce covered dish, then spoon some the meat mixture evenly over the eggplant.
Top the meat mixture with another layer of eggplant and continue the layering process until you have completed 3 layers alternating the eggplant and meat mixture.
Slice up the cashew cheese, or sprinkle some grated almond cheese, on the last layer of meat.
Cover with tin foil and cook in for 45 minutes.  Take the tin foil off for the last 20 minutes to brown the top.