Eggplant Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Tbl Extra Virgin Olive Oil1 lb low fat Ground Turkey Italian Sausage1 C White Onion, chopped3 cloves Garlic, peeled and chopped1/2 C Green Bell Pepper, chopped1/2 C Red Bell Pepper, chopped28 oz Petite Diced Tomatoes9-10 Basil leaves, torn1 1/2 C light Ricotta Cheese1 1/2 C fancy Shredded Parmesan Cheese2 large Eggs2 1/2 lbs Eggplant (2-3 small)-sliced lengthwiseSalt & Pepper to taste
Place a large skillet over medium-high heat with 2 tablespoons of olive oil. Add the onion, garlic, green pepper and red pepper to the pan and sauté until tender, 5-6 minutes. Break up turkey Italian sausage in the skillet with a wooden spoon and cook with sauteed vegetables until pink color is gone from sausage. Add in the tomatoes, basil, and a little salt and pepper. Bring mixture to a simmer and remove from heat.
In a large mixing bowl, stir together the ricotta, parmesan and eggs with some salt and pepper.
Preheat oven to 375 degrees. Lightly spray a 13" x 9" x 2" baking dish with olive oil no stick spray. Ladle 1/4 of the reserved sauce into the bottom of baking dish. Lay down enough eggplant slices to cover the bottom in a single layer. Top with about 1/4 of the ricotta mixture. Continue assembling the lasagna in this order until you’ve used up all the fillings, ending with red sauce. Sprinkle the shredded mozzarella cheese over the top of the dish and cover with foil, shiny side down.
Bake the lasagna for 30 minutes with the foil on. Remove foil and bake an additional15 minutes or until the eggplant is tender and the cheese is browned.
Makes 12 servings approximately 3" x 4".
In a large mixing bowl, stir together the ricotta, parmesan and eggs with some salt and pepper.
Preheat oven to 375 degrees. Lightly spray a 13" x 9" x 2" baking dish with olive oil no stick spray. Ladle 1/4 of the reserved sauce into the bottom of baking dish. Lay down enough eggplant slices to cover the bottom in a single layer. Top with about 1/4 of the ricotta mixture. Continue assembling the lasagna in this order until you’ve used up all the fillings, ending with red sauce. Sprinkle the shredded mozzarella cheese over the top of the dish and cover with foil, shiny side down.
Bake the lasagna for 30 minutes with the foil on. Remove foil and bake an additional15 minutes or until the eggplant is tender and the cheese is browned.
Makes 12 servings approximately 3" x 4".
Nutritional Info Amount Per Serving
- Calories: 203.7
- Total Fat: 4.9 g
- Cholesterol: 48.4 mg
- Sodium: 391.2 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 3.9 g
- Protein: 14.4 g
Member Reviews
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HSTANLEY07
There's no temperature to bake this at. I did 375 and the eggplant was still completely raw after 45 minutes in the oven (and I sliced it super thin, like 1/8"..). 1/4 cheese covers nothing, need to do 1/2 Sauce wasn't really saucy, used jar sauce in addition.
**COOK EGGPLANT FIRST!** - 4/26/15