Eggplant lasagna with ground turkey
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 eggplant, peeled *Maranara Sauce, 4 cup Ricotta Cheese, part skim milk, 2 cup *Italian Seasoning (SPICE), 4 tbsp *Peppers, sweet, red, fresh, 1 cup, chopped Cheese - Kraft Mozzerella Shredded, 2 cup *Gound Turkey, 93% lean (1serv=4Oz), 4 serving
Brown the ground beef with minced garlic and other italian spices. Slice the eggplant into long think slices, less than 1/4 inch thick. Mix the ricotta cheese with the remaining italian spices and garlic. Spread some sauce on the bottom of a lasagna pan, lay the eggplant down as the first layer and add the ground turkey and then spread the ricotta cheese over top, add a layer of sauce. Lay the remaining strips of eggplant to the top spread the remaining sauce and cover with the mozzerella cheese. Bake at 350 for an hour. 5 minutes before it is done increase the oven temperature to broil to crust the cheese.
Serving Size: 9
Number of Servings: 9
Recipe submitted by SparkPeople user ANN0722.
Serving Size: 9
Number of Servings: 9
Recipe submitted by SparkPeople user ANN0722.
Nutritional Info Amount Per Serving
- Calories: 374.0
- Total Fat: 18.7 g
- Cholesterol: 79.2 mg
- Sodium: 1,360.7 mg
- Total Carbs: 80.9 g
- Dietary Fiber: 2.5 g
- Protein: 28.0 g
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