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Low Carb Eggplant Lasagna

Low Carb Eggplant Lasagna

The ultimate comfort food, this Low Carb Eggplant Lasagna is creamy, cheesy, and packed with flavor! Experience the richness of turkey meat sauce layered with slices of eggplant, ricotta, and burrata. It's the perfect healthy dinner option that will keep you satisfied and craving more.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon olive oil
  • 1 pound lean 93% ground turkey
  • 1/2 unit yellow onion, minced
  • 1 small red bell pepper, diced
  • 3 cloves garlic cloves, minced
  • 1 15 oz can no salt added diced tomatoes
  • 1 6 oz can tomato paste
  • 1/2 cup water
  • 2 tablespoons fresh minced basil
  • 1 tablespoon dried oregano
  • 1/4 teaspoon fennel seeds
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 large eggplant, cut lengthwise into 1/4 inch slices
  • 1 cup part skim ricotta
  • 1 egg egg
  • 2 tablespoons parmesan cheese
  • 8 oz burrata

Equipment

  • Cutting Board
  • Saucepan
  • Frying pan
  • Wooden Spoon
  • Oven
  • Chef's Knife
  • Mixing Bowl
  • Baking Sheet

Method
 

  1. Preheat the oven to 375 degrees F.
  2. Place olive oil in a large dutch oven or pot over medium high heat. Once oil is hot, add in turkey, onion, bell pepper, and garlic. Break up the turkey and cook for 5 to 8 minutes or until turkey is no longer pink.
  3. Next, add in diced tomatoes, tomato paste, water, basil, dried oregano, fennel seeds, salt, and pepper. Stir until well combined, then reduce heat to low, cover, and simmer. Stir every few minutes.
  4. Place sliced eggplant on a large baking sheet coated with nonstick cooking spray. Sprinkle with salt and roast in the oven for 10 to 15 minutes to help dry out the eggplant a bit. This is a critical step. After eggplant is done cooking, remove or cut off its skin.
  5. While eggplant is cooking, mix together the ricotta, parmesan, and egg in a medium bowl until well combined.
  6. Once eggplant is done cooking, remove the turkey meat sauce from the heat and allow to cool a bit. After it has cooled off for a few minutes, add 1/2 cup of meat sauce to the ricotta mixture.
  7. To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9x9 inch baking pan coated with nonstick cooking spray. Place half of eggplant slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then break apart half of the burrata and drop on top.
  8. Repeat layers again starting with the meat sauce, eggplant slices, and ricotta mixture, and finishing with burrata on top.
  9. Cover with foil and bake for 40 minutes.
  10. Remove foil and broil for 5 to 10 minutes or until cheese is golden brown and bubbly on top. Serve with a side salad. Serves 6.

Notes

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.