Eggplant Lasagna With Ground Turkey

Eggplant lasagna made with ground turkey is a great way to get rid of the pasta that’s filled with carbs and replace it with healthy eggplant.

Eggplant Lasagna With Ground Turkey

Benefits of eggplant lasagna

Using a vegetable in place of pasta makes for a healthier version of your favorite comfort meal.

  • Heart-healthy
  • Gluten-Free
  • Low carb
  • Makes you feel fuller
  • Keto-friendly

How to cook eggplant

The best way to cook eggplant for lasagna is to grill it or roast it in the oven first. This helps the eggplant not become mushy or slimy since they contain high levels of water.

You also don’t have to peel an eggplant. Just slice off the top and bottom and it’s ready to be sliced, seasoned, then baked. The skin of the eggplant is 100% edible and contains great health benefits!

Eggplant Lasagna With Ground Turkey2

Eggplant Lasagna With Ground Turkey

Eggplant Lasagna With Ground Turkey

Healthier take on traditional lasagna
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr

Ingredients
  

  • 2 eggplants
  • 1 pound lean ground turkey
  • fresh mozzarella sliced
  • ½ white onion diced
  • 3 garlic cloves minced
  • 1 28 oz diced tomato
  • 1 16 oz tomato sauce
  • 1 6 oz tomato paste
  • ½ cup fresh basil finely chopped
  • ¼ cup fresh parsley finely chopped
  • 1 tsp oregano
  • 2 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup water

Ricotta mixture

  • 1 15 ounce ricotta
  • 1 egg
  • 1 cup mozzarella shredded

Instructions
 

  • Preheat oven to 350-400°F
  • Cut eggplant into long slices and lay them on a lightly greased baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven 20 minutes – flip halfway through
  • In a large pot or deep skillet – on medium heat add some avocado oil and start cooking the ground turkey and breaking it up in small pieces.
  • While the turkey is still cooking add in your onion and garlic and cook until the turkey is no longer pink.
  • Next pour in the tomato sauce, crushed tomato, tomato paste, water, fresh basil, fresh parsley, oregano, Italian seasoning, salt, and pepper. Stir and let simmer on low heat for 30 minutes to an hour.
  • In a medium bowl add in the ricotta, mozzarella, and egg. Mix until well combined
  • In a baking pan add a layer of meat sauce first, then a layer of eggplant, on top of the eggplant add the ricotta mixture and top it with fresh slices of mozzarella. Continue to make these layers
  • Bake for 30 – 40 minutes. Serve and enjoy!

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