Eggplant Lasagna With Ground Turkey
Healthier take on traditional lasagna
lean ground turkey
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!