Servings
8
Prep Time
20 minutes
Cook Time
60 minutes
Nutrition Information
| Calories | 459 |
| Fat | 27.6 g |
| Saturated fat | 7.7 g |
| Sodium | 689 mg |
| Carbs | 15.3 g |
| Protein | 43 g |
| Potassium | 672 mg |
Health Benefit
Switch up your classic lasagna recipe for one that is rich in calcium, protein, and vitamin C
Ingredients
2 pounds of (lean turkey or)
4 cups of jarred
1 1/2 cups
1/2 cup
1 large beaten
Directions
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and brush with olive oil. Arrange the eggplant slices on the baking sheet, and brush the eggplant lightly with olive oil. Roast until tender, about 20 minutes. Remove and set aside. Reduce the oven temperature to 350 degrees.
- Meanwhile, in a pot over medium-high heat, brown the ground meat. Add the onion and garlic and cook until just fragrant, another 3 minutes. Add the marinara and bring to a simmer. Cook uncovered for 10 minutes. While the sauce simmers, combine the ricotta, Parmesan, and egg in a mixing bowl.
- Coat the bottom of a 13-by-9-inch baking dish with about 2 cups of the sauce. Top with a layer of eggplant, followed by a layer of the ricotta mixture and about 1/2 cup of mozzarella. Layer the remaining ingredients this way, ending with the last portion of mozzarella on top.
- Bake until the cheese is melted and the casserole is browned around edges, about 30 minutes. Let stand at least 10 minutes before slicing and serving.