Turkey Eggplant (Aubergine) Lasagna

Recipe by Izzy Knight
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350F degrees.
  • Heat olive oil in a large skillet over medium heat.
  • Saute mushrooms, garlic and onion until limp about 5-8 minutes.
  • Add turkey and saute until meat is cooked through.
  • Stir occasionally to break up any clumps.
  • Add tomatoes, white wine, herbs and balsamic vinegar.
  • Cook stirring frequently until mixture thickens, about 15-20 minutes.
  • Stir in sun dried tomatoes and season with salt and pepper.
  • Let cool slightly.
  • Combine ricotta, egg and goat cheese mixing until smooth.
  • Grease a baking dish or lasagna pan.
  • Spread half the meat mixture over the bottom of the pan.
  • Place eggplant slices over top overlapping slightly.
  • Cover the eggplant with 1/3 of the mozzarella slices.
  • Top with the remaining meat mixture.
  • Cover with eggplant slices then top with the ricotta mixture.
  • Cover with 1/3 of the mozzarella then top with remaining eggplant slices.
  • Layer remaining cheese on top then sprinkle with the Parmesan cheese.
  • Bake for 40 to 50 minutes or until dish is bubbly and top is nicely browned.
  • Let sit 15 minutes before serving (very important).
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