Turkey Eggplant (Aubergine) Lasagna Recipe

Name: Turkey Eggplant (Aubergine) Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants, sliced lengthwise as thinly as possible, place in a bowl and lightly salt; SAUCE; 4 -6 tablespoons olive oil; 2 lbs ground turkey; 1 (796 ml) can crushed tomatoes; 1 cup fresh mushrooms, thinly sliced; 1 large onion, finely chopped; 2 garlic cloves; 2 tablespoons fresh basil or 2 teaspoons dried fresh basil; 2 tablespoons fresh thyme or 2 teaspoons dried fresh thyme; 2 tablespoons fresh oregano or 2 teaspoons dried fresh oregano; 1 cup white wine; 1 tablespoon balsamic vinegar; 1 cup sun-dried tomato; salt and pepper; RICOTTA MIXTURE; 1 (500 ml) package ricotta cheese (light is fine); 150 g mild goat cheese; 1 egg; 1 lb mozzarella cheese, thinly sliced; 1 cup grated parmesan cheese

Servings: persons

2 eggplants, sliced lengthwise as thinly as possible, place in a bowl and lightly salt
SAUCE
4 -6 tablespoons olive oil
2 lbs ground turkey
1 (796 ml) can crushed tomatoes
1 cup fresh mushrooms, thinly sliced
1 large onion, finely chopped
2 garlic cloves
2 tablespoons fresh basil or 2 teaspoons dried fresh basil
2 tablespoons fresh thyme or 2 teaspoons dried fresh thyme
2 tablespoons fresh oregano or 2 teaspoons dried fresh oregano
1 cup white wine
1 tablespoon balsamic vinegar
1 cup sun-dried tomato
salt and pepper
RICOTTA MIXTURE
1 (500 ml) package ricotta cheese (light is fine)
150 g mild goat cheese
1 egg
1 lb mozzarella cheese, thinly sliced
1 cup grated parmesan cheese

1
Preheat oven to 350F degrees.
2
Heat olive oil in a large skillet over medium heat.
3
Saute mushrooms, garlic and onion until limp about 5-8 minutes.
4
Add turkey and saute until meat is cooked through.
5
Stir occasionally to break up any clumps.
6
Add tomatoes, white wine, herbs and balsamic vinegar.
7
Cook stirring frequently until mixture thickens, about 15-20 minutes.
8
Stir in sun dried tomatoes and season with salt and pepper.
9
Let cool slightly.
10
Combine ricotta, egg and goat cheese mixing until smooth.
11
Grease a baking dish or lasagna pan.
12
Spread half the meat mixture over the bottom of the pan.
13
Place eggplant slices over top overlapping slightly.
14
Cover the eggplant with 1/3 of the mozzarella slices.
15
Top with the remaining meat mixture.
16
Cover with eggplant slices then top with the ricotta mixture.
17
Cover with 1/3 of the mozzarella then top with remaining eggplant slices.
18
Layer remaining cheese on top then sprinkle with the Parmesan cheese.
19
Bake for 40 to 50 minutes or until dish is bubbly and top is nicely browned.
20
Let sit 15 minutes before serving (very important).

2068

kcal

Calories

166

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 eggplants, sliced lengthwise as thinly as possible, place in a bowl and lightly salt, SAUCE, 4 -6 tablespoons olive oil, 2 lbs ground turkey, and more.

Yes, Turkey Eggplant (Aubergine) Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Eggplant (Aubergine) Lasagna

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