Slow Cooker Eggplant Lasagna With Turkey Sausage
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 244.6
- Total Fat: 5.7 g
- Cholesterol: 23.3 mg
- Sodium: 970.0 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 8.0 g
- Protein: 17.8 g
View full nutritional breakdown of Slow Cooker Eggplant Lasagna With Turkey Sausage calories by ingredient
Introduction
A Delicious Low Carb Lasagna Made With Eggplant in Place of Noodles and Turkey Sausage A Delicious Low Carb Lasagna Made With Eggplant in Place of Noodles and Turkey SausageNumber of Servings: 6
Ingredients
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2 eggplant, unpeeled (approx 1-1 Eggplant, fresh
8 oz Ricotta cheese, fat-free
1 cup cheese, shredded mozzerella, Kraft FAT FREE (by WESTGATE85)
4 cup Classico Cabernet Marinara Sauce
1 cup, chopped Onions, raw
1 cup, strips Green Peppers (bell peppers)
2 serving Italian Turkey Sausage Hot, Shady Brook Farms (Cooked)
Directions
In a slow cooker dish, lay eggplant noodles down flat.
Layer a little sauce, peppers and onions, ground turkey sausage, Fat Free Ricotta and mozzarella.
Repeat to make 3 layers with sauce, veggies, ground turkey sausage, fat free ricotta cheese and mozzarella.
Add a final fourth layer of eggplant, top with sauce. Cover and cook on high 2½ hours, or until eggplant is softened.
Add 1 oz of cheese that was set aside to top, cover.
Let cook additional 10 minutes, until cheese is melted.
Garnish with red pepper flakes and parsley if desired.
Serve hot- makes fabulous leftovers.
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user IAMAUTUMN98.
Layer a little sauce, peppers and onions, ground turkey sausage, Fat Free Ricotta and mozzarella.
Repeat to make 3 layers with sauce, veggies, ground turkey sausage, fat free ricotta cheese and mozzarella.
Add a final fourth layer of eggplant, top with sauce. Cover and cook on high 2½ hours, or until eggplant is softened.
Add 1 oz of cheese that was set aside to top, cover.
Let cook additional 10 minutes, until cheese is melted.
Garnish with red pepper flakes and parsley if desired.
Serve hot- makes fabulous leftovers.
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user IAMAUTUMN98.