Sometimes you want the comfort of lasagna, without the high carbs or gluten. This lasagna gives you cheesy goodness, with a leaner meat, and a flavourful sauce - you won't even miss the noodles, I promise!
Ingredients:
2 large eggplants
2 tablespoons extra virgin olive oil
1 pound extra lean ground turkey
650 ml strained tomatoes (or tomato sauce)
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
500g ricotta cheese
1 large egg
1 cup chopped spinach (fresh or frozen)
3/4 cup fresh grated parmesan cheese
1 cup mozzarella cheese, grated (fresh mozzarella ball is best)
Fresh parsley chopped for garnish
Directions
Preheat oven to 400 F.
Cut the eggplant lengthwise, drizzle with 1 tbsp of olive oil and roast for 25 minutes.
While the eggplant is roasting, make the sauce. In a medium saucepan, heat 1 tablespoon of olive oil and add the ground turkey. Cook until fully browned. Then add your spices and strained tomato sauce. Bring to a boil then reduce and simmer for 20 minutes.
In a small bowl, combine ricotta cheese, egg, 1/2 cup parmesan cheese, and spinach. Set aside.
Remove egg plant from the oven and let cool and turn oven down to 350F. Soak up any access liquid with a paper towel or a clean dish towel. Slice the halves into half again length wise. Now salt the eggplant and let sit for 5 minutes (inner layer is more watery). Now using a paper towel again, remove the salt.
Put the lasagna together:
In a baking dish, 9x12, put sauce on the bottom. Then lay a layer of eggplant, ricotta cheese mixture, sauce, eggplant, sauce, and top with 1 cup of mozzarella and 1/4 cup of parmesan cheese.
Bake at 350 F for 30 minutes. Let sit for 15 and serve warm. Garnish with chopped parsley.
