Name: Roasted Eggplant Lasagna with Turkey
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Ingredients: 2–3 pieces firm eggplants (about 1½ lb), ends cut off and each sliced lengthwise into twelve 1/2" slices; 1½ teaspoons kosher or sea salt (divided); 4 tablespoons olive oil, divided (60 ml); 1 medium onion, diced; 3 cloves large garlic (or 1 heaping tbsp minced garlic); 1 pound ground turkey; 1/4 cup tomato paste (65 g); 1/2 teaspoon red chili flakes; 1 teaspoon dried oregano; 1 (28 oz) can or 2 (14 oz) cans chopped tomatoes; 2 teaspoons sugar; 15 ounces cottage cheese or ricotta (Use ricotta for a smoother filling.); 1 piece egg (For structure.); 1/4 cup grated Parmesan (22 g); 1 teaspoon dried parsley; 1/2 teaspoon garlic powder; 1/2 teaspoon freshly ground black pepper; 2 cups grated part-skim mozzarella (225 g)

I first made this roasted eggplant lasagna with turkey on a chilly weeknight when I wanted all the comfort of lasagna without the heavy sheets of pasta. Thin, roasted eggplant replaces noodles and picks up a smoky sweetness that pairs perfectly with a lean turkey ragu and creamy cottage (or ricotta) filling. It’s cozy, lower-carb, and freezes beautifully — ideal for family dinners or meal prep.

Why you’ll love this dish

This lasagna delivers familiar comfort with smarter choices: eggplant in place of noodles cuts carbs and adds texture, while ground turkey keeps the sauce lean without skimping on flavor. The layers turn out saucy but not soggy when you roast the eggplant properly, and the cottage/ricotta mixture gives a light, custardy bite that melts into the turkey tomato sauce.

“Roasting the eggplant first is a game-changer — no watery casserole, just tender, slightly charred layers that hold up under the cheese.” — a reader’s quick review

Benefits at a glance:

Lower in carbs than traditional lasagna
Family-friendly and kid-approved
Great for batch cooking and freezing
Balanced protein from turkey and cheese

How this recipe comes together

Quick overview before you start: roast eggplant slices until tender and lightly browned; make a chunky turkey tomato sauce; mix a simple cheese filling with egg for structure; layer eggplant, sauce, and cheese in a casserole; bake until bubbly and golden. Total active time is mostly hands-on during roasting and sauce-making; assembly is straightforward.

Main stages:

Roast eggplant slices to remove moisture and concentrate flavor.
Cook turkey with aromatics, tomato paste, and canned tomatoes into a thick ragu.
Stir together cottage (or ricotta) with egg and parmesan for the filling.
Layer everything in a 9 x 13" dish and bake until hot and melty.

What you’ll need

2–3 firm eggplants (about 1½ lb), ends cut off and each sliced lengthwise into twelve 1/2" slices
1½ teaspoons kosher or sea salt (divided)
4 tbsp olive oil, divided (60 ml)
1 medium onion, diced
3 large garlic cloves or 1 heaping tbsp garlic, minced
1 lb ground turkey
1/4 cup tomato paste (65 g)
1/2 tsp red chili flakes
1 tsp dried oregano
1 (28 oz) can or 2 (14 oz) cans chopped tomatoes
2 tsp sugar
15 oz cottage cheese or ricotta (see notes)
1 egg
1/4 cup grated Parmesan (22 g)
1 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
2 cups grated part-skim mozzarella (225 g)
Salt and pepper to taste

Substitutions/notes:

Ricotta can replace cottage cheese for a smoother filling. If using ricotta, you may want to drain excess whey first for a firmer filling.
For a richer version, swap part-skim mozzarella for whole-milk mozzarella and use half-and-half in the cheese mixture (small increase to calories and richness).
This recipe is effectively gluten-free when made as written.

Directions to follow

Preheat the oven to 400°F (205°C). Lightly grease two large baking sheets.
Arrange the eggplant slices in a single layer on the prepared sheets. Pat slices with paper towels to remove surface moisture.
Brush both sides of each slice with 1–2 tablespoons of olive oil (totaling the divided oil). Leave space between slices to avoid steaming. Sprinkle each side lightly with salt and pepper.
Roast the eggplant for 30 minutes, flipping the slices and rotating baking sheets about halfway through so they brown evenly. When done, the slices should be tender and lightly browned. Remove from oven and set aside.
While eggplant roasts, make the meat sauce: heat remaining olive oil in a large skillet over medium heat. Add the diced onion and cook 5–7 minutes until soft and translucent.
Add the minced garlic and cook 1 minute until fragrant. Add the ground turkey and cook until no pink remains, breaking it into small pieces as it browns.
Stir in the tomato paste, red chili flakes, and oregano; cook 2–3 minutes to deepen the paste’s flavor.
Add the chopped tomatoes, sugar, and a pinch of salt. Reduce heat to a simmer and cook until the sauce thickens, about 15–20 minutes. Stir occasionally and adjust seasoning to taste. (Cook ground turkey to an internal temperature of 165°F/74°C for safety.)
Make the filling: in a medium bowl, combine cottage cheese (or ricotta), egg, grated Parmesan, dried parsley, garlic powder, and black pepper. Mix until smooth and homogenous.
Lightly grease a 9 x 13-inch (33 x 23 cm) casserole dish. Spread about 1/2 cup of the meat sauce across the bottom.
Arrange six roasted eggplant slices evenly over the sauce. Spread half of the cheese filling over the eggplant, then sprinkle 1/2 cup mozzarella.
Repeat: add another layer of meat sauce, the remaining eggplant slices, the rest of the cheese filling, and another 1/2 cup mozzarella.
Spread the remaining meat sauce across the top and finish with the remaining 1 cup mozzarella.
Bake in the middle of the oven for 25–30 minutes, until the casserole is hot, bubbly, and the cheese is golden.
Let the lasagna rest for about 10 minutes before slicing. Top with fresh herbs (basil or parsley) if desired and serve.

Best ways to enjoy it

Serve slices warm with:

A crisp green salad (arugula, lemon, and shaved parmesan) to cut richness.
Garlic-roasted broccoli or sautéed green beans for extra veg.
Crusty bread for dipping if you want more carbs.
Wine pairing: a medium-bodied red like Chianti or a fruity Grenache complements the tomato-turkey sauce. For non-alcoholic, a sparkling water with lemon brightens the plate.

Storage and reheating tips

Refrigerator: Cool to room temperature (within 2 hours), cover tightly, and refrigerate up to 3–4 days.
Freezer: Freeze portions or the whole dish for up to 3 months. Use an airtight, freezer-safe container or wrap tightly with foil and plastic wrap.
Reheating: From fridge, reheat individual portions in a 350°F (175°C) oven for 15–20 minutes until warmed through. From frozen, thaw overnight in the fridge, then bake at 350°F until hot (about 30–45 minutes). You can also microwave single portions, covered, until piping hot but the oven gives a better texture.
Food safety: Reheat to 165°F (74°C) internal temperature. Do not refreeze once thawed.

Helpful cooking tips

Roast eggplant in a single layer. Overcrowding traps steam and makes slices soggy.
Pat eggplant dry before roasting to speed browning.
Use tomato paste and a short simmer to intensify the sauce quickly — it deepens flavor without hours of cooking.
If your cottage cheese is very wet, drain it in a fine mesh sieve or use ricotta for a creamier, less watery layer.
For a browned top, run the casserole under the broiler for 1–2 minutes at the end — watch closely to prevent burning.
Mandoline or consistent knife cuts give even roasting and assembly.

Recipe variations

Vegetarian: Replace turkey with a mixture of chopped mushrooms and lentils or use a plant-based ground meat alternative.
Spicy: Increase red chili flakes or add a pinch of cayenne to the sauce.
Cheesy upgrade: Add a thin layer of béchamel or shredded provolone for extra richness.
Low-sodium: Use low-sodium canned tomatoes and reduce added salt; increase herbs and umami by adding a splash of balsamic.
Vegan: Use a cashew ricotta (blended soaked cashews, lemon, nutritional yeast) and a plant-based mozzarella substitute.
Different veggies: Substitute thin zucchini slices for eggplant in spring months.

FAQ

Q: Can I prep this ahead of time?
A: Yes — you can roast the eggplant and make the meat sauce a day ahead. Assemble the casserole the next day and bake. Alternatively, assemble fully and refrigerate overnight; you may need an extra 5–10 minutes in the oven.

Q: Is this dish gluten-free?
A: Yes, when made as written (no pasta), it’s gluten-free. Check canned tomatoes and spice blends for any additives if you need strict gluten-free certification.

Q: My eggplant released a lot of water. How do I avoid a soggy lasagna?
A: Roast slices in a single layer at 400°F until tender and browned; patting dry and leaving space between slices prevents steaming. If using cottage cheese, drain excess whey first.

Q: Can I use ground beef or sausage instead of turkey?
A: Absolutely. Ground beef or Italian sausage will add more richness and fat. If using sausage, reduce added olive oil accordingly.

Q: How long does it take to make from start to finish?
A: Active hands-on time is about 30–40 minutes. Including roasting (30 minutes), sauce simmering (15–20 minutes, overlap possible), assembly, and baking (25–30 minutes), total elapsed time is roughly 1 hour 30 minutes.

Conclusion

This roasted eggplant lasagna with turkey is a satisfying, lower-carb twist on a classic that’s excellent for weeknights, meal prep, or feeding a crowd. For another take with a similarly saucy turkey filling, see this detailed version at Roasted Eggplant Lasagna with Turkey – A Saucy Kitchen. If you want ideas that tilt more toward a traditional bolognese-style turkey lasagna, check out Best-Ever Eggplant Lasagna with Turkey Bolognese | PWWB for inspiration and variations.