We have the perfect recipe to make this weekend: Low Carb Eggplant Lasagna thanks to our amazing contributor Monique from Ambitious Kitchen.
This pasta free version of eggplant lasagna is a wonderful low carb dinner. Made with a rich italian turkey (or mince) meat sauce and three cheeses. Everyone will love this.
Bake until bubbly. Broil at the end to get the cheese on top nice and golden brown.
Serves: 6 servings
Serving size: 1/6th of recipe
Saturated fat: 9.6g
Recipe type: Grain Free, Gluten Free, Italian, Low Carb, High Protein
Prep time: 20 mins
Cook time: 1 hour 10 mins
Total time: 1 hour 30 mins
1 teaspoon olive oil
1 pound lean 93% ground turkey (or lean mince)
1/2 yellow onion, minced
1 small red bell pepper (capsicum), diced
3 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 (about 8 large leaves)
1 tablespoon dried oregano
1/4 teaspoon fennel seeds
3/4 teaspoon salt, plus more if necessary
1/8 teaspoon freshly ground black pepper
1 large eggplant, cut lengthwise into 1/4 inch slices (about 6-8 large slices)
1 cup part skim ricotta
2 tablespoons parmesan cheese
8 oz fresh mozzarella
Preheat the oven to 375 degrees F.
Place olive oil 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 5-8 minutes or until turkey is no longer pink.
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.
Place sliced eggplant on large baking sheet coated with nonstick cooking spray. Sprinkle with salt and roast in the oven for 10-15 minutes to help dry out the eggplant a bit. This is a critical step. After eggplant is done cooking, remove or cut off it’s skin.
While eggplant is cooking, you can mix together the ricotta, parmesan and egg in a medium bowl until well combined. 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.
To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9×9 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 (I just cut up the burrata with a knife).
Repeat layers again starting with the meat sauce, eggplant slices and ricotta mixture and finishing with mozzarella on top. Cover with foil and bake for 40 min. Remove foil and broil for 5-10 minutes or until cheese is golden brown and bubbly on top.
Serve with a simply side salad. Serves 6.