Amandas Cheesy Eggplant Turkey Lasagna Food

TURKEY EGGPLANT (AUBERGINE) LASAGNA

Steps:

• 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).

EGGPLANT AND TURKEY LASAGNA (NO NOODLES)

Steps:

• Preheat oven to 350 degrees F. Wash all produce. Peel eggplants and cut off flower end, then cut in half lengthwise. Put cut side down and slice lengthwise in 1/4 inch slices. Set aside.
• Spray fry pan with Pam or add 1 Tbsp. olive oil, stir-fry onions on high heat until browning and lightly caramelized; add fresh chopped peppers and stir-fry until hot but not mushy (about 10 seconds). Add ground turkey, and cook, stirring and chopping constantly to break up turkey into small pieces, until just lightly browned. Don't overcook the meat; it will bake for another hour in the oven! Add dried Italian seasoning, black pepper, red pepper flakes, and garlic powder and stir well to combine. Remove from heat and either set meat mixture aside to rest or put turkey and pepper mixture in a colander in sink to drain any excess fat (draining is an optional step).
• In a large bowl, combine ricotta cheese, kosher salt, egg substitute, 1 cup shredded mozzarella, and 1/4 cup grated parmesan cheese. Mix well. Add fresh chopped cilantro if desired.
• Spread layer of spaghetti sauce in 13 x 9 baking pan or dish; top with layer of eggplant slices to cover bottom (these act as your noodles). Cover eggplant slices with a layer of cheese mixture, and then top that with a thin layer of meat mixture. Cover with a layer of spaghetti sauce. Repeat layering with eggplant slices, cheese mixture, meat and sauce. Final layer will be eggplant slices, covered lightly with tomato sauce.
• Bake for 45 minutes, until casserole is bubbly. Remove casserole from oven and sprinkle top with remaining 1/4 cup grated parmesan and 1 cup grated mozzarella. Return casserole to oven and bake for about 10 or 15 minutes more, or until top layer of cheese is lightly browned.
• Let casserole stand or rest at room temperature for at least 5 minutes before serving. This holds its heat well, so let it stand before cutting so the servings will hold their shape better. Serve with cold and crispy tossed salad. Yum!

EGGPLANT LASAGNA

Steps:

• Heat oven to 350°F.
• Heat oil in large nonstick skillet on medium heat. Add eggplant, onions and garlic; cook 15 min. or until eggplant is very tender, stirring occasionally. Remove from heat. Stir in pasta sauce.
• Combine ricotta, 1 cup mozzarella and 1/4 cup Parmesan.
• Layer 1/3 each of the noodles, cheese mixture and pasta sauce mixture in 13x9-inch baking dish sprayed with cooking spray; repeat layers twice. Top with remaining mozzarella and Parmesan.
• Bake 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.

CHEESY EGGPLANT LASAGNA

Steps:

• Preheat the broiler. Lightly mist a 13x9" baking dish with olive oil spray & set aside.
• Lightly mist the eggplant with olive oil spray. Place on a nonstick baking sheet. Sprinkle both sides with garlic salt. Broil 6" from the heat source for 3-5 minutes per side, or until tender & browned in spots.
• Meanwhile, lightly mist a nonstick skillet with olive oil spray. Set over med. heat and cook ground turkey until no longer pink.
• Remove turkey & re-spray the pan with olive oil spray. Add mushrooms and garlic. Stir occasionally for approx 8-10 minutes or until mushrooms are turning brown.
• Preheat the oven to 350 degrees.
• Place 1/2 of the eggplant in the bottom of baking pan, then 1/2 of the mushroom mixture, the 1/2 of the turkey, 1 tsp italian seasoning, 1/2 the marinara & 1/2 the cheese. Repeat layers, then cover with aluminum foil.
• Bake for 20 minutes. Remove fol & bake for 10- 15 more minutes or until cheese is bubbly. Remove & let stand for 10 minutes before cutting into 6 squares.