Eggplant lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
20 oz Turkey, Ground turkey, 93% lean 1 can Tomatoes, red, ripe, canned, whole, no salt added .75 serving 1 Med. Green Bell Pepper 1 cup, chopped Onions, raw 1 cup Tomato Sauce, Hunts Sauce 8 oz Mozzarella Cheese, part skim milk 1 eggplant, peeled (yield from 1 Eggplant, fresh 1 large Egg, fresh, whole, raw 15 oz Ricotta Cheese, part skim milk
Brown turkey with pepper and onions. Add tomatoes and tomato sauce. Add Italian seasonings and salt/pepper to taste. Simmer until most of liquid cooks down. Mix ricotta and mozzarella with egg. Peel and thinly slice eggplant. This will be used as "noodles".
Spray 9x13 dish with non-stick spray. Layer as follows: eggplant, cheese mixture, turkey mixture,repeat. Bake @ 350 for 45-50 min.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user IRISH212.
Spray 9x13 dish with non-stick spray. Layer as follows: eggplant, cheese mixture, turkey mixture,repeat. Bake @ 350 for 45-50 min.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user IRISH212.
Nutritional Info Amount Per Serving
- Calories: 294.2
- Total Fat: 14.5 g
- Cholesterol: 106.2 mg
- Sodium: 470.2 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 2.7 g
- Protein: 28.6 g
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