Eggplant and Zucchini Lasagna

1 large onion chopped
3 cloves garlic chopped
1 lb 93% lean ground turkey
1 28 oz can crushed toatoes
3/4 tsp salt divided
3/4 tsp black pepper divided
1/8 tsp red pepper flakes
1/2 tsp dried oregano
1 medium eggplant cut into 1/4 inch slices
2 medium zucchini cut into 1/4 inch slices
1 cup part-skim ricotta cheese
1 cup basil chopped
1 8oz package oven ready lasagna noodles
2 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.