Healthy eggplant lasagna

★★★★★ 1 Review
smonfils avatar
By sherry monfils
from worcester, MA

Very healthy, but none the less, delicious!

serves 8
prep time 20 Min
cook time 40 Min


  • 9
    lasagna noodles
  • 1/2 lb
    ground turkey breast
  • 1
    onion, chopped
  • 4 lg
    mushrooms, sliced
  • 2 tsp
    minced garlic
  • 2
    14.5 oz cans italian-style crushed tomatoes
  • 1 lg
    eggplant, peeled and thinly sliced
  • 2 c
    reduced-fat, shredded italian-style cheese

How To Make

  • 1
    Heat oven to 350. Spray a 9" x 13" casserole pan w/ cooking spray. Cook lasagna noodles as directed, drian and cool.
  • 2
    Spray 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.
  • 3
    Pour 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.

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