Eggplant Lasagna

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4.6 of 5 (12)

Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 155.5

Total Fat: 8.9 g
Cholesterol: 44.3 mg
Sodium: 195.5 mg
Total Carbs: 6.3 g
Dietary Fiber: 1.8 g
Protein: 12.5 g

View full nutritional breakdown of Eggplant Lasagna calories by ingredient

Introduction

A healthy version of a family favorite A healthy version of a family favorite

Minutes to Prepare: 45

Minutes to Cook: 45

Number of Servings: 10

Ingredients

1 lb extra lean ground turkey

1 lb italian sausage

1 yellow onion, chopped

2 cloves garlic, minced

2 fresh tomatos chopped

2 26 oz jars pasta sauce

2 egglants, peeled and thinly sliced

1 8oz bag shredded mozzerella cheese

1 c parmesan cheese

Directions

In a large pan brown ground turkey and italian sausage with onion and garlic. Drain all of the grease from pan. Add pasta sauce and tomatos. Bring to a boil. Lower temperature and allow to simmer for 30 minutes uncovered stirring occasionally. Preheat the oven to broil. Meanwhile, wash and peel eggplant. Slice egglant into thin strips length wise and then in 2 inch squares. Place eggplant on a ungreased cookie sheet and allow to broil for 8 minutes (with the oven door slightly cracked) or until eggplant is very tender. Grease a large lasagna pan and preheat oven to 350. In a small bowl combine mozzerella cheese and parmesan cheese. Place a layer of eggplant in the bottom of the pan, top egglant with a layer of meat sauce, top meat sauce with mozzerella and parmesan cheese, top cheese with another layer of egglant and continue layering until all meat sauce has been used. Your top layer should be egglant. Top the last layer of egglant with remaining cheese. Bake at 350 for 45 minutes or until meat is bubbly. Allow to cool for 5 minutes and serve. Makes approximately 10 1 to 1 1/2 cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user ASHLEEMWRIGHT.