MOTD-Eggplant Turkey Lasagna

MEAL OF THE DAY:

 

Today's #mealoftheday is a flavorful take on the classic, but at times unhealthy traditional lasagna.
This is a delicious lasagna that is both in low carbs and gluten free! Loaded with cheese and veggies  this Italian inspired dish is packed with protein so dig in!



Servings: 4

Ingredients:
  • 1 large eggplant — sliced 1/8" thick ( sliced circles may be good to serve)
  •  coarse salt
  • black pepper
  • ½  red onion- chopped
  • 1/2 cup baby bella mushrooms
  • 1 lb LEAN  ground turkey
  • 2 Tbs Italian Seasoning
  •  4 ounces part-skim ricotta
  • 1 large egg
  •  ½  cup freshly grated Parmesan cheese — save some to sprinkle on top
  •  1 ¼  cups Marinara sauce
  •  4 ounces part-skim mozzarella cheese — shredded
  • 2tsp Basil – fesh or dried for garnishing
  •  2 tsp parsley — chopped, for garnishing






Directions:
  1. Preheat oven to 375°F.
  2. Brown Ground Turkey with Italian seasoning, onion, and mushrooms, add salt and pepper to taste.
  3. Add Marinara sauce, stir and simmer for 2 minutes. Set meat sauce aside.
  4. Arrange the eggplant slices in a single layer on a clean surface.
  5. Sprinkle the slices with coarse salt, and set aside for 10 minutes. Remove the excess moisture and salt with a paper towel.
  6. In a greasy grill pan, place the eggplant slices, and grill for about 3 minutes per side.
  7. In a medium bowl, mix the ricotta cheese, Parmesan cheese, and an egg. Stir well.
  8. In a 9x12-inch casserole, spread some of your meat sauce on the bottom.
  9. Place 5 or 6 eggplant slices on top to cover the sauce.
  10. Spread some of the ricotta cheese mixture over the eggplant slices, and top with the mozzarella cheese. Repeat the layers until all your ingredients are used.
  11. Top with the sauce, mozzarella, and Parmesan.
  12. Bake 40 minutes covered and then 10 minutes uncovered.
  13. Let stand about 10 minutes before serving. Garnish with parsley and basil.




*This recipe is variation of a recipe by Primaverakitchen .com

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