Eggplant and Zucchini Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 large onion chopped3 cloves garlic chopped1 lb 93% lean ground turkey1 28 oz can crushed toatoes3/4 tsp salt divided3/4 tsp black pepper divided1/8 tsp red pepper flakes1/2 tsp dried oregano1 medium eggplant cut into 1/4 inch slices2 medium zucchini cut into 1/4 inch slices1 cup part-skim ricotta cheese1 cup basil chopped1 8oz package oven ready lasagna noodles2 1/2 cups low moisture part-skim mozzarella cheese (10 oz)Cooking spray
Preheat oven to 350 degrees.
Place eggplant slices in a single layer on a paper towel and sprinkle with 1/2 tsp salt. Set aside.
Brown turkey in a skillet over medium heat. Add onion and garlic and cook for about 3 more minutes. Add tomatoes, oregano, 1/4 tsp salt, 1/4 tsp pepper and red pepper flakes. Cook until heated through stirring occasionally.
Meanwhile, mix ricotta, basil, and remaining black pepper in a small bowl. Set aside.
To make lasagna put 1/2 cup sauce mixture in a greased lasagna pan and spread. Cover with 1/3 of the lasagna noodles. Spread 1/2 of the zucchini and eggplant over the noodles. Spread the ricotta cheese over the eggplant and zucchini. Top with another 1/3 lasagna noodles Add 1 cup sauce over the noodles. Add remaining zucchini and eggplant. Top with remaing noodles. Cover noodles with remaining sauce mixture. Top with the cheese. Bake covered with foil sprayed with cooking spray for 35 minutes. Uncover and bake for 25 more minutes. Let cool for 5 minutes before serving. Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user DAWNKK.
Place eggplant slices in a single layer on a paper towel and sprinkle with 1/2 tsp salt. Set aside.
Brown turkey in a skillet over medium heat. Add onion and garlic and cook for about 3 more minutes. Add tomatoes, oregano, 1/4 tsp salt, 1/4 tsp pepper and red pepper flakes. Cook until heated through stirring occasionally.
Meanwhile, mix ricotta, basil, and remaining black pepper in a small bowl. Set aside.
To make lasagna put 1/2 cup sauce mixture in a greased lasagna pan and spread. Cover with 1/3 of the lasagna noodles. Spread 1/2 of the zucchini and eggplant over the noodles. Spread the ricotta cheese over the eggplant and zucchini. Top with another 1/3 lasagna noodles Add 1 cup sauce over the noodles. Add remaining zucchini and eggplant. Top with remaing noodles. Cover noodles with remaining sauce mixture. Top with the cheese. Bake covered with foil sprayed with cooking spray for 35 minutes. Uncover and bake for 25 more minutes. Let cool for 5 minutes before serving. Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user DAWNKK.
Nutritional Info Amount Per Serving
- Calories: 262.8
- Total Fat: 9.6 g
- Cholesterol: 48.1 mg
- Sodium: 439.7 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 3.2 g
- Protein: 19.6 g
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