I have the ground beef on the stove as we speak and am making lasagna for dinner. This is one of my hubby's favorites. I love this show on the Cookingchannel.com called "Hungry Girl" and saw her substitute roasted egg plant planks for noodles therefore cutting down on calories and carbs. I roasted the egg plant at 425 for about 20 minutes flipping over about half way through. My daughter the vegetarian is getting egg plant planks with the ricotta.
Here is the recipe I use:
1 container fat free ricotta
1 package precooked lasagna like Bertoli
1 egg plant cut into planks and roasted per directions above makes about 6 planks
1 can spaghetti sauce (I like Hunt's)
1 lb ground beef (I am using Supreme lean)
1 cup cheese of your choice like mozzarella or cheddar shredded