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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 281.3
  • Total Fat: 7.8 g
  • Cholesterol: 49.2 mg
  • Sodium: 653.0 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 26.3 g

View full nutritional breakdown of eggplant spinach turkey lasagna calories by ingredient
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eggplant spinach turkey lasagna

Submitted by: SPAZWRITER

Introduction

a mix of noodles and eggplant to lower the carbs and raise the protein a mix of noodles and eggplant to lower the carbs and raise the protein
Number of Servings: 15

Ingredients

    *Jenny-O turkey store ground turkey, 20 ozs
    hunts roasted garlic and onion, 1 1/2 cans
    sweet raw onion, 1 cup, chopped
    minced Garlic, 2 tsp
    *Lasagna noodles, 2 1/2pcs (kroger), 5 servings
    Eggplant, fresh, .65 eggplant, unpeeled, sliced thin at an angle
    Mushrooms, fresh, 6 large, sliced thin
    Spinach, fresh, .25 package (10 oz)
    fat free cottage cheese kroger, 4 cups
    *cheese - ricotta, low fat precious brand, 1 cup
    Mozzarella Cheese, part skim milk, 1 1/5 cups
    basil
    parsley

Directions

Preheat the oven to 350. Cook the turkey in a large sauce pan with the onions and garlic, draining off any excess liquid. Add tomato sauce and stir. In a large 9 x13 pan, spread some of the sauce. In a large bowl, combine the cottage cheese, ricotta cheese, basil and parsley and 3/4th of the mozzarella cheese. layer the tomato sauce in the pan with the lasagna noodles. Then spread with a layer of cheese. Spread mushrooms and spinach over this, then layer with the eggplant. Then spread with the tomato sauce, and repeat the layers. The eggplant is acting as another layer of noodles. Be sure to end with tomato sauce on top. Then sprinkle the remaining cheese on top and cover with foil. Place in the oven and bake for 60 to 65 minutes. Remove foil and bake another 10 minutes. Take out and let sit for about 10 minutes before serving. Makes 15 servings.

Number of Servings: 15

Recipe submitted by SparkPeople user SPAZWRITER.






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