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