No Noodle, Eggplant Tureky Lasgana

May 10, 2023May 10, 20230 5
No Noodle, Eggplant Turkey Lasagna recipe for dinner tonight
in Main

Prep

30 min

Cook

55 min

Ready In

1 hr 25 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 large eggplants ( peeled and sliced into 1/2 inch rounds )
24 ounces marinara sauce ( I use homemade but in a pinch prefer Rao 's )
1 1/2 lbs ground turkey breast or 1 1/2 lbs turkey sausage
1 large yellow onion ( chopped )
5 garlic cloves ( chopped )
24 ounces low-fat small-curd cottage cheese
18 -20 slices lowfat mozzarella cheese
1 cup grated parmesan cheese
romano cheese
1 cup fresh basil ( chopped )
1 cup fresh Italian parsley ( chopped )
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red pepper flakes
salt and pepper
olive oil
cooking spray

Nutrision Information

Servings Per Recipe
8
Calories
348
Sugar
9g
Fat
15g
This no-noodle, eggplant turkey lasagna is a healthy and delicious option for dinner tonight. Featuring layers of roasted eggplant, flavorful turkey sauce, and a cheesy cottage cheese mixture, this lasagna is a crowd-pleaser for any occasion. Whether you're looking for a healthy and low-carb alternative to traditional pasta dishes or simply looking for a delicious and satisfying meal, this lasagna is sure to hit the spot. With a prep time of around 30 minutes and a cooking time of just under an hour, it's a great option for busy weeknights or when you want a hearty meal that won't take all night to make.

Instructions

1.Preheat oven to 400°F.
2.Place eggplant rounds in a single layer on a baking sheet and brush with olive oil. Roast in the oven for 15-20 minutes, until softened and lightly browned. Set aside.
3.In a large skillet, cook turkey over medium heat until browned, stirring occasionally. Drain excess fat and add onion and garlic to the pan. Continue cooking until onion is translucent and fragrant.
4.Add marinara sauce to the skillet and stir to combine with the turkey mixture. Bring to a simmer and let cook for 10-15 minutes.
5.In a separate bowl, mix together cottage cheese, garlic powder, onion powder, red pepper flakes, salt, pepper, and Romano cheese. Stir in fresh basil and Italian parsley.
6.Grease a 9x13 inch baking dish with cooking spray. Spread a thin layer of the sauce on the bottom of the dish. Add a layer of eggplant on top, followed by a layer of the cottage cheese mixture, and finally a layer of mozzarella cheese. Repeat layers until ingredients are used up, finishing with a layer of mozzarella cheese on top.
7.Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, until cheese is melted and bubbly. Let cool for a few minutes before serving.

PROS

This lasagna is a delicious alternative to traditional pasta dishes and is packed with protein and nutritious vegetables.

It’s gluten-free, low-carb, and low-fat, making it a great option for those with dietary restrictions or those looking for a healthier meal for dinner.

CONS

Preparing the eggplant might require a bit of time and effort, and the lasagna itself requires a bit of preparation with multiple layers of ingredients.

It may be difficult to find some of the ingredients depending on your location.

HEALTH & BENEFITS

This dish is high in protein and low in fat, making it a healthy and nutritious option for dinner.
The eggplant is also a great source of fiber and contains vitamins and minerals such as potassium, vitamin C, and vitamin B6.

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