Pasta-less Eggplant Lasagna

I know, I know. Who wants lasagna without pasta? “Give me #allthecarbs,” etc… I get it. But, in the interest of attempting to make healthier decisions, we’re shaking things up over here at House of Frost.

Last week, it was a delicious Mexican quinoa and this week it’s eggplant lasagna! I thought it would be a fun experiment to sneak some veggies into a meal without mentioning it to Bear… So, that’s exactly what I did! I substituted strips of eggplant for the lasagna noodles and didn’t change anything else. How did it go? What’s the recipe? Read on to see…

Ingredients:

  •  1 eggplant, peeled and sliced (as thin as you can)
  • 1 lb ground turkey
  • 1/2 cup olive oil
  • 2 tbsp oregano, divided
  • 2 tbsp chopped garlic, divided
  • 1 (8 oz) package shredded Parmesan cheese, divided
  • 1 (16 oz) container ricotta cheese
  • 1 egg
  • 2 (8 oz) cans tomato sauce
  • 1/2-1 cup diced  Roma tomatoes

 

 

Directions:

  • Soak the eggplant slices in a large bowl of salt water for 30-45 minutes. Drain and pat dry with paper towels. Set aside.
  • Preheat your oven to 400 degrees.  IMG_6700 (1)
  • Cook and stir ground turkey in a pan over medium heat until cooked completely and then remove from heat.
  • Whisk olive oil, 1 tbsp garlic, 1 tbsp oregano in a bowl. Brush each slice of eggplant on both sides with this mixture and place on a baking sheet in your oven until browned. (It’ll be around 5 minutes.)
  • Measure 1 cup of Parmesan cheese and set aside. Toss the rest of the Parm in a bowl with the ricotta and the egg. Stir.
  • Add tomato sauce, tomatoes, 1 tbsp garlic, and 1 tbsp oregano to another bowl and stir. IMG_6698 (1)
  • Spread small spoonful off sauce mixture to the bottom of a casserole dish. Top with cooked eggplant slices, just as you would with lasagna noodles.
  • Spread a layer of the ricotta mix over the the eggplant slices. Top with a layer of the ground turkey.
  • Spread a layer of sauce over the turkey and repeat the process until the ingredients are gone until your dish is full. (Yeah, I had a little overflow issue. Whoops.) IMG_6701 (1)
    • So, that’s: sauce, eggplant, cheese, meat… on repeat until you reach the
      top of the dish.
    • Then just end with another layer of sauce and cheese.
  • Bake in the own until sauce is bubbling deliciously and the cheese is browned, which will be about 45 minutes. Let it cool before you serve.

 

So… How did Bear like it? Was he fooled? Sadly, no. He wasn’t fooled. And apparently he prefers to be told what he’s eating rather than being tricked. Psh. Well, fiiiiiine. If we’re going to be so sensitive, I guess I’ll have to tell you what I’m making from now on. Boo.

 

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