Name: Eggplant Lasagna
Prep time: 25 min
Cook time: 45 min
Total time: 63 min
Ingredients: 1 Lb Zucchini or Yellow Squash; 1 Lb Eggplant; 1 Lb 99% Fat Free Ground Turkey Breast; 8 Basil Leaves, Chopped ((1/4 cup packed)); 1 Tsp Dried Oregano; 1.5 Tsp Minced Garlic; 2/3 Tsp Salt; 1/4 Cup Chicken Broth; 1/8 Tsp Black Pepper; 1 Large Shallot, Diced Fine; 6 Ounces Tomato Paste; 1 Can Diced Tomatoes ((14.5oz)); 1.5 Tsp Garlic Minced; 1 Tsp Dried Oregano; 1/2 Green Bell Pepper, Diced; 3/4 Tsp Salt; 1 Cup Low-Fat Ricotta Cheese; 3 Tbsp Egg Whites; 1/2 Tsp Salt; 1/2 Tsp Pepper; 3/4 Cup Trader Joe's Almond Mozzarella Style Shreds ((or cheese of choice))

Eggplant Lasagna

This eggplant lasagna puts a healthy spin on a classic Italian favorite. Using eggplant and zucchini in place of noodles and a homemade sauce with no added sugars, this meal is low-carb and packed with protein!

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 3 minutes

Servings 5

Ingredients

Vegetable Noodles:

1 Lb Zucchini or Yellow Squash
1 Lb Eggplant

Meat:

1 Lb 99% Fat Free Ground Turkey Breast
8 Basil Leaves, Chopped (1/4 cup packed)
1 Tsp Dried Oregano
1.5 Tsp Minced Garlic
2/3 Tsp Salt
1/4 Cup Chicken Broth
1/8 Tsp Black Pepper

Sauce:

1 Large Shallot, Diced Fine
6 Ounces Tomato Paste
1 Can Diced Tomatoes (14.5oz)
1.5 Tsp Garlic Minced
1 Tsp Dried Oregano
1/2 Green Bell Pepper, Diced
3/4 Tsp Salt

Ricotta Cheese:

1 Cup Low-Fat Ricotta Cheese
3 Tbsp Egg Whites
1/2 Tsp Salt
1/2 Tsp Pepper

Other:

3/4 Cup Trader Joe's Almond Mozzarella Style Shreds (or cheese of choice)

Instructions

Preheat oven to 350 degrees Fahrenheit.
Use a mandolin to cut zucchini and eggplant into thin strips. The thinner the better, aim for around 1/8 inch thick. Set aside sliced vegetables once complete.
In a small bowl mix all ricotta cheese ingredients listed above and set aside.
In a second small bowl mix all sauce ingredients listed above and set aside.
Heat a large skillet on the stovetop on medium heat and add all meat ingredients listed above. Cook for about 10 minutes or until the meat is cooked throughout.
Now it's time to begin layering your lasagna in a large (15x10") baking pan! There is no right way to do this, but I started with veggies on the bottom followed by the ricotta cheese, meat sauce, and meat. I did two rounds of this and then topped it all off with some almond cheese.
Place the baking dish into the oven and cook for 45-50 minutes. Remove the dish from the oven and let it sit for 5 minutes. There will be some excess water from the vegetables at the bottom of the pan, but this will be reabsorbed if you store it in the fridge for a few days.
Cut into 5-6 squares and serve!

Notes

Nutrition Facts (Per Serving)

Calories: 283
Fat: 6.5g
Carbs: 23.5g
Sugar: 11.5g
Protein: 34g

Eggplant Lasagna