Eggplant lasagna - dairy free

Eggplant lasagna - dairy free
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 268.5
  • Total Fat: 9.2 g
  • Cholesterol: 28.1 mg
  • Sodium: 694.6 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 5.5 g
  • Protein: 34.6 g

View full nutritional breakdown of Eggplant lasagna - dairy free calories by ingredient
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Introduction

Low carb, low fat, high protein, dairy free Low carb, low fat, high protein, dairy free
Number of Servings: 8

Ingredients

    595 gram(s) Tofu WildWood Extra Firm (85 g) (by RCARLIN1) (about 2 medium)
    2 cup Soy Cheese - Mozzarella - Shredded (Soy Sation) (by AKHOCKEYCHIC)
    0.5 cup Egg whites, Naturegg Simply Egg Whites, 1/4 cup = 2 egg whites
    24 oz Hunt's Garlic & Herb Pasta Sauce (by CHERRISH1972)
    20 oz Jennie-O Extra Lean Ground Turkey
    779 grams Michael Angelo’s Baked Eggplant Parmesan, 3/4 cup

Directions

Brown ground turkey in skillet; add italian seasoning blend if desired. Set aside.
Preheat oven to 375. Spray a large baking dish with non-stick cooking spray.
Peel eggplant and slice into 1/4 inch sheets (this will be the "pasta" sheets). Set aside.
Press excess water out of tofu with paper towls. Crumble tofu in a large mixing bowl. Add seasoning as desired (I like to use garlic bread seasoning) to taste. Add 1 cup of Soy Mozzarella and 1/2 cup egg whites and mix together well. Set aside.
Mix together turkey and pasta sauce in another bowl.
Begin the first layer by adding two large laddles of the meat suace mixture to the cooking dish and spread evenly. Layer the eggplant in a single layer over it. Next use 1/2 the tofu and soy cheese mixture and spread evenly over the eggplant. Use another 2 spoon fulls of the meat sauce mixture over that. Repeat for one more layer. Top with the last layer of eggplant and the remaining 1 cup soy mozzarella cheese. Sprinkle with fresh or dried basil as desired.
Cover with double layer foil and place in oven for 30 minutes or until cheese is melted and bubbly.
Makes 8 servings.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user NICOLEDEBSL.

TAGS:  Poultry |

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