Categories: Casseroles- One Dish Meals- Stir Fry
Ingredients
- Non-stick cooking spray
- 1 cup part-skim ricotta cheese
- 3/4 cup grated Parmesan cheese
- 3/4 tsp. dried Italian seasoning
- 1 large eggplant (about 1 lb.), cut into 1/4 inch thick lengthwise slices
- 1/4 cup extra virgin olive oil
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1 pkg. (20 oz.) Italian-seasoned ground turkey
- 3/4 cup chopped yellow onion
- 1 Tbsp. finely chopped garlic
- 1 can (14.5 oz.) diced tomatoes, drained
- 1/4 cup tomato paste
- 1/4 cup thinly sliced fresh basil
- 1 1/2 cups shredded part-skim mozzarella cheese
Directions
- Heat oven to 350 degrees. Spray 8 × 8-inch glass baking dish with cooking spray.
- In small bowl, combine ricotta cheese, Parmesan cheese and Italian seasoning; set aside.
- Heat grill pan over medium-high heat. Brush eggplant slices with oil; sprinkle both sides with salt and pepper. In batches, place eggplant on grill pan. Cook each side 1-2 minutes or until lightly browned and tender. Remove and place on baking sheet lined with paper towels; pat to remove excess moisture.
- Spray large skillet with cooking spray; heat over medium-high heat. Add turkey and cook 3 minutes, stirring occasionally. Add onion and garlic; cook 2-3 minutes more or until onion is tender and turkey is crumbled and no longer pink. Drain. Add drained tomatoes, tomato paste and basil to skillet; stir to combine. Reduce heat and simmer 2 minutes more.
- Assemble lasagna by spreading 3/4 cup meat mixture over bottom of dish. Place 3 eggplant slices over meat mixture, top with 3/4 cup slices over meat mixture, top with 3/4 cup meat mixture, half of ricotta cheese mixture and 1/2 cup mozzarella cheese. Repeat layers ending with a layer of egg[plant slices topped with meat mixture and remaining mozzarella cheese.
- Spray underside of aluminum foil with cooking spray; cover dish with foil. Bake 30 minutes. Let stand 10 minutes before serving.