Turkey Eggplant Aubergine Lasagna

Indulge in the wholesome comfort of Turkey Eggplant Aubergine Lasagna, a low-carb twist on the classic Italian favorite. This hearty dish features tender, oven-roasted eggplant slices in place of traditional pasta, layered with rich turkey tomato sauce, creamy ricotta infused with Parmesan and fresh parsley, and melted mozzarella cheese. Each bite strikes the perfect balance of savory flavors, thanks to fragrant herbs like basil and oregano, a touch of red pepper heat, and the natural sweetness of crushed tomatoes. Baked to golden, bubbly perfection, this lasagna is a crowd-pleaser that's perfect for family dinners or meal prep. With just 20 minutes of prep and 50 minutes of cooking time, this gluten-free, protein-packed meal serves six and satisfies cravings without the carb overload!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 large Eggplant (aubergines)
• 3 tablespoons Olive oil
• 1 pound Ground turkey
• 1 medium Yellow onion (finely chopped)
• 3 cloves Garlic cloves (minced)
• 28 ounces Crushed tomatoes
• 2 tablespoons Tomato paste
• 2 teaspoons Dried basil
• 1 teaspoon Dried oregano
• 0.5 teaspoons Red pepper flakes
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 1 cup Ricotta cheese
• 1 large Egg
• 0.5 cup Parmesan cheese (grated)
• 2 cups Mozzarella cheese (shredded)
• 0.25 cup Fresh parsley (chopped)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants lengthwise into 1/4-inch thick slices. Lightly brush both sides with olive oil and lay them on baking sheets. Roast in the oven for 12-15 minutes, flipping halfway, until tender and slightly golden. Set aside.

Step 3

In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the chopped onion and sauté until soft, about 3-4 minutes. Stir in minced garlic and cook for an additional 1 minute.

Step 4

Add ground turkey to the skillet. Cook, breaking it up with a wooden spoon, until browned and fully cooked through, about 6-8 minutes.

Step 5

Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, salt, and ground black pepper. Simmer the mixture on low heat for 15 minutes, stirring occasionally. Remove from heat.

Step 6

In a separate bowl, mix the ricotta cheese, egg, Parmesan cheese, and chopped parsley until well combined.

Step 7

In a 9x13-inch baking dish, spread a thin layer of the turkey tomato sauce on the bottom. Add a layer of roasted eggplant slices to cover the sauce completely.

Step 8

Spread 1/3 of the ricotta mixture over the eggplant layer. Sprinkle 1/3 of the shredded mozzarella on top.

Step 9

Repeat the layering process (sauce, eggplant, ricotta, mozzarella) two more times, finishing with a layer of mozzarella cheese on top.

Step 10

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.

Step 11

Allow the lasagna to cool for 10 minutes before slicing and serving. Garnish with additional chopped parsley if desired.

Nutrition Facts

Serving size	(3256.4g)

Amount per serving	% Daily Value*
Calories	3218.5

Total Fat 194.1g	0%
Saturated Fat 85.1g	0%
Polyunsaturated Fat 5.9g
Cholesterol 963.5mg	0%
Sodium 6407.7mg	0%
Total Carbohydrate 155.0g	0%
Dietary Fiber 49.6g	0%
Total Sugars 72.4g
Protein 236.2g	0%

Vitamin D 53.8IU	0%
Calcium 3945.3mg	0%
Iron 21.5mg	0%
Potassium 5910.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.7%

Protein: 28.5%

Carbs: 18.7%