Eggplant Turkey Lasagna
Author: 
Recipe type: Dinner
Cuisine: Italian, Grain-Free
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A healthy, low-calorie and grain-free Eggplant Turkey Lasagna, replacing pasta noodles with vegetables.
Ingredients
  • 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
Instructions
  1. Heat oven to 400.
  2. 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.
  3. Turn oven down to 350.
  4. 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.
  5. Repeat the last step, using the remainder of the ingredients, this time ending with a layer of mozzarella.
  6. Bake for about 30 minutes, till the top is golden and bubbling.
Nutrition Information
Serving size: 1 Calories: 200
Recipe by Whitney E. RD at https://www.whitneyerd.com/2014/12/eggplant-turkey-lasagna.html