Cheesy Eggplant Lasagna

Name: Cheesy Eggplant Lasagna
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 serving(s)
Cuisine: italian
Ingredients: 2 medium eggplants, peeld & cut into 1/4-inch thick slices; 2 pinches garlic salt; 1 1/4 lbs lean ground turkey; 2 teaspoons italian seasoning; 8 ounces fresh mushrooms, sliced; 1 garlic clove, minced; 2 cups low-fat marinara sauce; 1 3/4 cups lowfat mozzarella cheese, shredded

⏱ 80 mins 🍽 6 serving(s) 🌶 italian 🏷 Vegetable

This Italian vegetable dish offers a satisfying, low-carb alternative to traditional lasagna. Slices of eggplant are broiled until tender, then layered in a baking dish with a savoury filling of lean ground turkey, sautéed mushrooms and garlic, all seasoned with Italian herbs. Each layer is topped with marinara sauce and shredded mozzarella cheese before baking until golden and bubbly. It serves six and requires about 80 minutes to prepare and cook.

Ingredients

2 medium eggplants, peeld & cut into 1/4-inch thick slices
2 pinches garlic salt
1 1/4 lbs lean ground turkey
2 teaspoons italian seasoning
8 ounces fresh mushrooms, sliced
1 garlic clove, minced
2 cups low-fat marinara sauce
1 3/4 cups lowfat mozzarella cheese, shredded

Method

Switch on the broiler. Prepare a 13x9 inch baking dish by lightly coating it with olive oil spray.
Arrange the eggplant slices on a nonstick baking sheet and lightly mist them with olive oil spray. Season both sides with garlic salt. Broil them 6 inches from the heat for 3-5 minutes on each side until they are tender and have some browned areas.
While the eggplant cooks, lightly spray a nonstick skillet and place it over heat. Cook the ground turkey until it is fully cooked and no longer pink.
Take the cooked turkey out of the skillet and lightly respray the pan. Add the sliced mushrooms and minced garlic. Cook, stirring now and then, for about 8-10 minutes until the mushrooms begin to brown.
Heat your oven to 350 degrees.
In the prepared baking dish, create a first layer using half of the broiled eggplant. Top this with half of the mushroom mixture, followed by half of the cooked turkey. Sprinkle over 1 teaspoon of Italian seasoning, then spread half of the marinara sauce and sprinkle half of the cheese. Repeat all the layers once more. Cover the dish tightly with aluminium foil.
Bake the covered lasagna for 20 minutes. Then, remove the foil and continue baking for another 10-15 minutes until the cheese is melted and bubbly. Take it out of the oven and allow it to rest for 10 minutes before slicing into six portions.

Nutrition (per serving)

Sodium94600 mg

Recipe details

CategoryVegetable

Cuisineitalian

AuthorMeredith .F