Eggplant lasagna with ground turkey

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Nutritional Info
  • Servings Per Recipe: 9
  • 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

View full nutritional breakdown of Eggplant lasagna with ground turkey calories by ingredient



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

Directions

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.