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Mock Eggplant Lasagna

A tasty Low-Carb Lasagna.

Serves: 8

INGREDIENTS:
  • - Meat Sauce:
  • - 1.5 pounds ground turkey breast
  • - 1 Tablespoon olive oil
  • - 1 Large onion, chopped
  • - 5 Cloves garlic, chopped
  • - 1 Medium red pepper, chopped
  • - 1 16oz package raw sliced white or brown mushrooms
  • - 2 Tablespoons any dry Italian blend seasoning
  • - 1 Teaspoon black pepper
  • - ½ Teaspoon sea salt
  • - 1 Teaspoon red pepper flakes
  • - 1 10 ounce package of frozen spinach, thawed
  • - 1 28 ounce can low sodium tomato sauce
  • - 2 Medium tomatoes, chopped
  • - Mock Noodles:
  • - 2 Large Eggplants, peeled, sliced lengthwise into ¼ inch "noodle" strips
  • - Cooking Spray (Canola or Olive Oil)
  • - 1 Teaspoon black pepper
  • - ½ Teaspoon sea salt
  • - Cheese Mixture:
  • - 2 Cups low-fat ricotta cheese
  • - 2 Eggs
  • - 3 Green onions, chopped
  • - 3 Cups low-fat mozzarella cheese, shredded
  • - 1/3 Cup parmesan cheese, shredded
  • - 1 Teaspoon any dry Italian blend seasoning

Preheat oven to 425 degrees.
Spray baking sheet, arrange eggplant slices and season with salt and pepper.
Bake slices 5 minutes on each side.
Lower oven temperature to 375 degrees.
In stove top skillet on medium high to high heat, brown turkey breast, onion, and garlic in olive oil for 5 minutes. Add ¼ cup water if needed to prevent sticking.
Add red pepper and mushrooms, cook for 5 minutes.
Add spinach, tomato sauce, tomatoes, Italian seasoning, red pepper flakes, salt and pepper.
Reduce heat to medium low and simmer for 5 to 10 minutes.
Mix ricotta, eggs, and green onions
In 9x13 glass pan, spread 1/3 of turkey meat sauce, layer on top with half of the eggplant slices, half the ricotta mixture, 1/3 of the mozzarella cheese, and 1/3 of the parmesan cheese.
Repeat.
Add last layer of turkey meat sauce, last 3rd of the mozzarella cheese, then last 3rd of the parmesan cheese.
Cover pan with foil and bake at 375 degrees for one hour
Remove foil, bake for 5 to 10 more minutes until top layer of cheese is browned.
Let stand for 10 minutes before serving.

Prep Time 00:45; Cook Time 01:00; Total Time 01:45; Calories 401; Carbohydrates 28g; Fat 13g; Protein 50g; Serving Size 1 ; Recipe Yield 8

Contributor  20/20 LifeStyles

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