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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 487.1
  • Total Fat: 31.0 g
  • Cholesterol: 249.3 mg
  • Sodium: 1,411.5 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 38.1 g

View full nutritional breakdown of Eggplant Italian Turkey Sausage Lasagna calories by ingredient
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Eggplant Italian Turkey Sausage Lasagna

Submitted by: ANEWAY

Introduction

This is a fabulous low-carb dish. This is a fabulous low-carb dish.
Number of Servings: 8

Ingredients

    1 can Hunt's No Added Sugar Italian Style Sauce
    1 sm-med eggplant
    1 package Shady Brook Lean Italian Turkey Sausage (6 links)
    2 cups Mozzerella Cheese, Shredded
    1 package Mozzerella Cheese, long lasagna slices (6 slices)
    1 cup Parmesan Cheese
    2-3 garlic cloves

Directions

Slice egg plant lenghwise thinly to the width of lasagna noodles. Lie in single layers divided by paper towels, salt each layer, allow the moister to escape.

Brown and chop the turkey sausage, drain, set a side.


RICOTTA FILLING:

1 lb. ricotta cheese
1 c. shredded mozzarella cheese
1/2 cup-shredded parmesan cheese
2-3 garlic cloves
1 egg
salt to taste

Add all ingredients in ricotta mixture above, except egg. Salt to taste, add egg, mix well. Set aside .

Preheat oven to 350*F

TO LAYER:

Spray 9x13 baking dish lightly with cooking spray.
Spread 1/2 cup marinara sauce in the bottom of the dish.
Lay single layers of eggplant slices to cover bottom of dish, breaking slices in half if necessary.
1/2 ricotta mixture
1/2 cooked sausage
1/2 shredded mossarella cheese
1/2 parmesan cheese

Repeat layers once.

Top with more eggplant, the sliced mozzerella cheese, and sprinkle with remaining parmesan.

Bake covered for 1/2 hour, remove lid and continue to bake for 1/2 hour or until cheese is bubbly, melted and browning

Number of Servings: 8

Recipe submitted by SparkPeople user ANEWAY.





TAGS:  Poultry |

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