Egg Plant Turkey Lasagna
- Number of Servings: 8
Ingredients
1 Large Egg Plant16 oz Lean Ground Turkey Breast1.5 Kirkland Signature Marinara Sauce1 Can Diced Tomato Organic1 cup Carrots shredded1 cup Mushrooms, fresh1/2 sweet yellow onion chopped.5 cup Bell Peppers Chopped1cup Mozzarela Part-Skim Shredded1 oz Italiano Pecorino Romano Cheese Shredded16 oz Part-Skim Ricotta Cheese1/2 cup Cooking Sherry2 Tbsp Olive Oil3 cloves Crushed Garlic
Preheat oven to 350. Slice eggplant length wise in half. Then slice each half lengthwise into equally thick slices so you get about 4 slices (8 total).
Heat Olive Oil in pan. Add turkey and brown. add onion, garlic, italian herbs. Add carrots, sliced mushrooms, chopped peppers, tomato sauce and diced tomatoes. Bring to a boil. Lower heat. Cook for about 15 mins. Add cooking sherry and water (if needed). Bring back to a boil. Reduce heat and simmer for 30 mins.
arrange 4 slices of eggplant in sprayed pan. Top with Turkey sauce. Use 1/2 the shredded mozzarela and 1/2 the Romano Cheese to spinkle on top. Spoon 1/2 the ricotta cheese in equal parts over what would be your 8 slices. Use the spoon to spread it out. Top with remaining eggplant and repeat using up all the ingredients.
Cover with tin foil. Bake for 60 mins.
Uncover and bake for another 10 - 15 mins. To let moisture consume itself.
Let stand for 10 mins before serving.
Serving Size: 8 slices from 9 x 13 pan
Number of Servings: 8
Recipe submitted by SparkPeople user PATTY_IN_MIAMI.
Heat Olive Oil in pan. Add turkey and brown. add onion, garlic, italian herbs. Add carrots, sliced mushrooms, chopped peppers, tomato sauce and diced tomatoes. Bring to a boil. Lower heat. Cook for about 15 mins. Add cooking sherry and water (if needed). Bring back to a boil. Reduce heat and simmer for 30 mins.
arrange 4 slices of eggplant in sprayed pan. Top with Turkey sauce. Use 1/2 the shredded mozzarela and 1/2 the Romano Cheese to spinkle on top. Spoon 1/2 the ricotta cheese in equal parts over what would be your 8 slices. Use the spoon to spread it out. Top with remaining eggplant and repeat using up all the ingredients.
Cover with tin foil. Bake for 60 mins.
Uncover and bake for another 10 - 15 mins. To let moisture consume itself.
Let stand for 10 mins before serving.
Serving Size: 8 slices from 9 x 13 pan
Number of Servings: 8
Recipe submitted by SparkPeople user PATTY_IN_MIAMI.
Nutritional Info Amount Per Serving
- Calories: 278.8
- Total Fat: 12.6 g
- Cholesterol: 61.5 mg
- Sodium: 393.9 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 3.2 g
- Protein: 23.3 g
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