Eggplant Lasagna

0

R--Eggplant-Lasagna-May-16

Eggplant Lasagna
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Rating: 0
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Servings Prep Time
8 servings 50 minutes
Cook Time
55 minutes
Servings Prep Time
8 servings 50 minutes
Cook Time
55 minutes
Eggplant Lasagna
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 servings 50 minutes
Cook Time
55 minutes
Servings Prep Time
8 servings 50 minutes
Cook Time
55 minutes
Ingredients
Servings: servings
Instructions
  1. Heat oven to 350 F. Spray 8-by-8-inch glass baking dish with cooking spray.
  2. In small bowl, combine ricotta cheese, Parmesan cheese and Italian seasoning; set aside.
  3. Heat grill pan over medium-high heat. Brush eggplant slices with oil; sprinkle both sides with salt and pepper. In batches, place eggplant on grill pan. Cook each side 1-2 minutes or until lightly browned and tender. Remove and place on baking sheet lined with paper towels; pat to remove excess moisture.
  4. Spray large skillet with cooking spray; heat over medium-high heat. Add turkey and cook 3 minutes, stirring occasionally. Add onion and garlic; cook 2-3 minutes more or until onion is tender and turkey is crumbled and no longer pink. Drain. Add drained tomatoes, tomato paste and basil to skillet; stir to combine. Reduce heat and simmer 2 minutes more.
  5. Assemble lasagna by spreading 3/4 cup meat mixture over bottom of dish. Place 3 eggplant slices over meat mixture, top with 3/4 cup meat mixture, half of ricotta cheese mixture and 1/2 cup mozzarella cheese. Repeat layers, ending with a layer of eggplant slices topped with meat mixture and remaining mozzarella cheese.
  6. Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 30 minutes. Let stand 10 minutes before serving.
Recipe Credits:
Family Features, Hunt's
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