Go Back

Roasted Eggplant Lasagna with Turkey

A comforting lasagna that substitutes roasted eggplant for pasta, filled with lean turkey ragu and creamy cottage filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Comfort Food, Dinner
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

For the lasagna
  • 3 medium Eggplants, sliced Thinly sliced lengthwise
  • 1 lb Lean ground turkey Can substitute with chicken if preferred
  • 2 cups Cottage cheese or ricotta For the creamy filling
  • 1 cup Marinara sauce For layering
  • 1 cup Shredded mozzarella cheese For topping

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Slice the eggplants and roast them in the oven until tender, about 25 minutes.
  3. While the eggplants roast, cook the ground turkey in a skillet over medium heat until browned.
  4. In a bowl, mix the cooked turkey with marinara sauce and set aside.
Assembly
  1. Layer thin slices of roasted eggplant, turkey mixture, and cottage cheese in a baking dish.
  2. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella cheese.
Baking
  1. Cover the dish with foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 15 minutes until cheese is bubbly and golden.

Notes

Serve with a side salad or garlic bread for a complete meal. This lasagna can be frozen for up to 3 months.