Turkey, Eggplant, Spinach Lasagna Recipe

Looking for an easy turkey, eggplant, spinach lasagna recipe? Learn how to make turkey, eggplant, spinach lasagna using healthy ingredients.


Submitted by laurabethbrown

Makes 9 servings



turkey, eggplant, spinach lasagna

Recipe Ingredients for turkey, eggplant, spinach lasagna

4 1/2 cups dave's gourmet red heirloom pasta sauce
4 serving Fibergourmet rotini
1 large eggplant, unpeeled
1/2 cup eggbeaters
1 1/4 lbs 99% fat free ground turkey
15 ounces fat free ricotta
1 tsp olive oil
8 ounces part-skim mozzarella

Recipe Directions for turkey, eggplant, spinach lasagna

  1. Prepare the vegetables: Preheat the oven to 350 degrees. Using a pastry or grilling brush, coat a large baking sheet with olive oil and arrange the eggplant on the sheet in a single layer (use two baking sheets if necessary). Lightly brush the tops of the eggplant slices with olive oil and sprinkle with salt and pepper. Roast 10-15 minutes, or until eggplant slices are soft and lightly browned. Set aside. Adjust oven temperature to 400 degrees.

  2. Meanwhile, heat a teaspoon of olive oil in a large skillet over medium-low heat. Add a few handfuls of the spinach, season with salt and pepper and cook, turning constantly, about 3-4 minutes. Place cooked spinach in a colander. Repeat with remaining spinach. Gently press the spinach in the colander to release as much liquid as possible. Set aside.

  3. Cook the turkey: Heat the same large skillet to medium-high. Add the ground turkey, breaking it up as it cooks. Season with salt, pepper and chile flakes. When turkey is cooked through, remove the skillet from the heat and set aside.

  4. Prepare the ricotta: In a bowl, mix the ricotta and the eggs. Season with salt, pepper, nutmeg, basil and oregano.

  5. 4) Assemble lasagna: Coat the bottom and sides of a 9 x 13 baking dish with cooking spray. Cover the bottom of the dish with a light layer of tomato sauce. Cover with four lasagna noodles. It is okay that the noodles do not fit all the way to the edges of the dish. They expand during baking. Top with half the ricotta mixture, all of the turkey, and one-third of the mozzarella. Cover with a layer of tomato sauce and a layer of noodles. Top with the rest of the ricotta, all the eggplant, and all the spinach. Cover with 1/3 mozzarella cheese and another layer of sauce. Lay the basil leaves evenly over the sauce and top with a final layer of noodles. Cover the noodles with more sauce and the rest of the mozzarella.

  6. Cover with foil and bake for 45 minutes at 400 degrees. As soon as you take the lasagna out of the oven, remove the foil and grate some Parmigiano-Reggiano over the top. Let the lasagna rest for about 15 minutes. Cut into 8 pieces and serve.

Categories

Main Dish

Nutrition Facts
Serving Size 360.4g
Amount Per Serving
Calories
322
Calories from Fat
66
% Daily Value*
Total Fat
7.3g
11%
Saturated Fat
2.6g
13%
Trans Fat
0.0g
Cholesterol
95mg
32%
Sodium
553mg
23%
Potassium
159mg
5%
Total Carbohydrates
42.3g
14%
Dietary Fiber
16.0g
64%
Sugars
10.0g
Protein
34.1g
Vitamin A 38% Vitamin C 45%
Calcium 37% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in calcium
  • High in dietary fiber
  • High in vitamin A
  • Very high in vitamin B6
  • High in vitamin C
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