Healthy eggplant lasagna
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- lasagna noodles
- 1/2 lb
- ground turkey breast
- onion, chopped
- 4 large
- mushrooms, sliced
- 2 tsp
- minced garlic
- 14.5 oz cans italian-style crushed tomatoes
- 1 large
- eggplant, peeled and thinly sliced
- 2 c
- reduced-fat, shredded italian-style cheese
1Heat oven to 350. Spray a 9" x 13" casserole pan w/ cooking spray. Cook lasagna noodles as directed, drian and cool.
2Spray a lg skillet w/ cooking spray, place over medium heat. Brown turkey, onions, mushrooms and garlic. Stir in crushed tomatoes. Simmer for 5 mins, stirring often.
3Pour 1/4 of sauce from skillet into bottom of pan. Layer the noodles on top of the sauce. Spread a thin layer of sauce over noodles. Place eggplant slices over sauce. Sprinkle w/ some cheese. Repeat layering, ending w/ sauce and cheese. Bake for 40 mins, or until bubbly.