Alfredo Eggplant Lasagna

Name: Alfredo Eggplant Lasagna Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: See nutrition info.

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 4

Ingredients

See nutrition info.

Directions

Slice eggplant, zucchini, and yellow squash into long, flat strips. Lightly spray a 9x9 pan and a large nonstick skillet. Salt, sweat, and blot moisture from eggplant. While doing this, pre-cook the zucchini and yellow squash in the skillet with a little olive oil. Note that if you don't precook the zucchini and squash, it will not cook in the oven as fast as the eggplant and the eggplant will be overcooked by the time the squash cooks. When squash is just tender, remove from pan and let cool. Meanwhile in pan add mushroom and onion. When partially cooked add ground turkey and garlic, cook through. Layer in 9x9 pan as follows: sauce, eggplant, squashes, fresh spinach leaves, turkey/mushroom/onion/garlic/parsely mixture, 1/4 c grated mozerella. Repeat until all ingredients are in the pan. Bake at 350 uncovered until veggies are soft.

Serving Size: Makes 4 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user MICHMERE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving