This main course recipe for lasagna is a BIG hit and YES … NO NOODLES. I got creative. This recipe uses eggplant – a vegetable – instead of noodles. By slicing it lengthwise, the eggplant takes on a shape similar to lasagna noodles.
Prepped the eggplant slices a bit, and the dish goes together perfectly. It tastes absolutely fabulous, and holds together just like the typical noodle laden version of lasagna. While the process takes a bit more time, you’ll be well rewarded with a healthy meal.
When you are cooking this recipe, your home will fill with aromas exciting your taste buds for dinner. The best part of this healthy meal is enjoying a lighter version by replacing starchy carbohydrates and unwanted calories of white enriched noodles with a vegetable. This lasagna is a WINNER that you will make more than several times.
- 2 large eggplants, peeled, sliced lengthwise into ¼ inch noodle-like strips
- Olive oil cooking spray
- Pepper or Italian seasoning of your choice
- 2 cup bag of shredded Italian cheese like mozzarella for layering
- Turkey Meat Sauce:
- 1 ½ lbs ground lean turkey
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 tablespoon jarred minced garlic
- 2 tablespoons Italian seasoning
- Ground black pepper to taste
- 1 teaspoon red pepper flakes (optional, I like spicy so I put it in)
- 1 salad package of fresh baby spinach leaves (12-16oz)
- ¼ cup red wine
- 1 (15 ounce) can diced Italian style tomatoes
- 1 small jar spaghetti sauce (pick a healthy variety of your choice)
- Cheese Mixture:
- 2 cups low-fat ricotta cheese
- 2 eggs
- 3 green onions, chopped
- 3 cups shredded low-fat mozzarella cheese
- ½ cup Parmesan cheese
- Preheat oven to 425. Spray 2 cookie sheets, arrange eggplant slices and season. Cook slices 3-5 minutes per side (do not allow to burn)
- Reduce oven temperature to 375 degrees.
- Heat a large skillet and brown turkey meat, onion and minced garlic for 5 minutes or cooked through. Add the Italian seasoning and black pepper to taste, and if you choose, the red pepper flakes. Add the fresh spinach leaves and allow to cook down. Add the red wine, tomatoes, and jarred spaghetti sauce. Simmer until heated through.
- Spread 1/3 of meat sauce in bottom of 9 x 13 pan (You can go larger … this makes a big batch)
- Layer ½ eggplant slices, ½ ricotta mixture, 1/3 mozzarella and Parmesan mix
- Repeat this process until 3 layers are created
- Add last layer of sauce, then mozzarella and Parmesan on top
- Cover with foil and bake at 375 for 1 hour
- Remove foil and bake another 10 minutes or until cheese is slightly browned
- Let it rest 15 minutes before slicing