Eggplant Turkey Lasagna
Although I’m the number one advocate for eating whole grains, I have been feeling like I’ve been in a bit of a carb-coma all week.
Massive amounts of turkey at my parents house warranted massive consumption of sandwiches for lunch (oh hey, Turkey Banh Mi), then massive dinners of turkey and rolls. Oh, the rolls!
While carbohydrates are amazing and provide the body with much-needed fuel for exercising, too many carbs (as in more than 40-60% of your diet) can leave you feeling a little sluggish.
So while I will never part with my beloved english muffin at breakfast, I decided to lighten things up at dinner this week.
This Eggplant Turkey Lasagna replaces traditional wheat noodles with grain-free, low-calorie and low-carb eggplant slices.
The ground turkey and low-fat cottage cheese pack a bunch of lean protein, and the organic tomato sauce gives you a burst of vitamins and antioxidants, like Vitamin C and lycopene.
Why cottage cheese, you may ask? I don’t like ricotta and cottage cheese gives the same creamy consistency.
Besides the health benefits, this meal is warm and tasty — just what you need to liven up these dreary winter days.
Here in LA, it’s been raining all week. Hot comfort food is just what I need after a long day of attending and teaching class, and this noodle-free meal really hits the spot.
- 2 Eggplants, peeled
- 1 T. Extra Virgin Olive Oil
- 1 C. Extra Lean Ground Turkey, cooked & seasoned
- 1 C. Low Fat Cottage Cheese
- ¼ C. Parmesan
- 2 C. Organic Pasta Sauce (I like 365 brand)
- 2 T. Garlic Powder
- 2 T. Oregano
- Salt & Pepper to taste
- 1 C. Part-Skim Mozzarella, shredded
- Heat oven to 400.
- Wash, peel and slice eggplants lengthwise. Brush each side of the slices with extra virgin olive oil. Season with salt and pepper and place on a baking sheet. Cook for 10 minutes, flipping half way through.
- Turn oven down to 350.
- Spread ¼ C. sauce on the bottom of a baking dish. Place one layer of eggplant slices, followed by ½ C. cottage cheese, ½ C. turkey, 1 T. garlic power, 1 T. oregano, ½ of the remaining sauce and all of the parmesan.
- Repeat the last step, using the remainder of the ingredients, this time ending with a layer of mozzarella.
- Bake for about 30 minutes, till the top is golden and bubbling.
The eggplant holds up really well for leftovers. I took a serving of mine to school in my lunch box yesterday and it was fantastic. And yes, I have a lunch box. No, unfortunately it does not feature Frozen characters.
After making this, I stumbled upon a few other eggplant lasagna recipes and noticed that some people use an egg in the turkey/cheese filling. Apparently this helps it stick together a bit more — something I might try next time!
Some other meals warming me up this rainy week include:
Have a great week everyone!