It seems like the health and fitness world is hatin’ on carbs a lot lately. We by no means hate carbs, but there is such thing as having too much. That’s where this Eggplant Lasagna comes in. We love a good pasta dinner, but we usually leave feeling bloated and in a total carb coma. The next time you’re craving some warm and ooey gooey cheesy lasagna but want to skip the bloat and guilt, give this recipe a try. With only 144 Calories and over 15 grams of protein per serving, this is sure to be your new go-to recipe!

 

Here’s what you’ll need:

2 large eggplant

1 can fire roasted tomatoes

2 cups marinara sauce

3 cloves minced garlic

15 oz fat free ricotta cheese

1 cup shredded mozzarella cheese

1 lb ground turkey

2 large eggs

1 tsp garlic powder

Salt and pepper to taste

 

Directions:

  1. Preheat oven to 400F
  2. Slice eggplant lengthwise into “noodles.”
  3. Sprinkle garlic powder, salt and pepper over the eggplant
  4. Place on greased baking sheet and allow to bake for about 10 minutes per side
  5. Once eggplant is removed from oven, adjust heat to 350F
  6. In the meantime, brown ground turkey with fire roasted tomatoes and minced garlic
  7. Add marinara sauce to the browned turkey mixture
  8. Combine ricotta cheese, 1/2 cup mozzarella cheese, and eggs in a large bowl
  9. Line a greased 9×13 inch pan with slices of eggplant
  10. Add a layer of half of cheese mixture
  11. Add a layer of half of turkey and sauce mixture
  12. Repeat the layering of the cheese and sauce until eggplant and cheese mixture is gone
  13. Top off with 1/2 cup of mozzarella
  14. Bake at 350F for 30 minutes

 

Nutrition Facts:

Total Servings: 12

Calories: 144

Protein: 15.4g

Carbs: 8.6g

Fat: 5.3g

 

If you’re feeling fancy…

Swap the eggplant for zucchini

or

Add fresh basil leaves between each layer

or

Add mushrooms, bell peppers or any of your fave veggies to the filling