Description
A healthy twist on classic lasagna using tender eggplant and seasoned turkey instead of traditional pasta layers.
Ingredients
Scale
- 2 medium eggplants, sliced thinly
- 1 pound ground turkey
- 2 cups tomato sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ cup finely chopped onion
- A handful of fresh basil, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Olive oil for sautéing
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Sprinkle salt on the eggplant slices and let them sit for about 15-20 minutes to draw out moisture. Rinse and pat dry.
- In a skillet, heat olive oil over medium heat. Add the onion and sauté until translucent, then add garlic and cook for another minute.
- Add ground turkey, breaking it into smaller pieces. Season with salt, pepper, oregano, and thyme. Cook until browned and fully cooked.
- Spread a layer of tomato sauce on the bottom of a baking dish. Layer eggplant, turkey mixture, mozzarella, and basil. Repeat until all ingredients are used, ending with mozzarella on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is bubbling and golden.
- Let cool for a few minutes before serving. Garnish with extra basil and parmesan.
Notes
Allowing the stacks to rest after baking helps maintain their structure.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: low-carb, lasagna, eggplant, turkey, healthy, Italian