Cut the Carbs – Eggplant/Zucchini Lasagna

Looking for a relatively healthy alternative to traditional lasagna? I am sharing a new recipe I made last week and my husband has already requested this again!

I am sure you have all seen them; the zucchini lasagnas around Pinterest with no pasta noodles in them. They always look so delicious and inviting and lasagna is one of my favorite meals of all-time… So why did it take me so long to create one of my own?! I shared another Zucchini-Zoodle inspired recipe here.

I really love this eggplant and zucchini lasagna as the concept is so genius! No pasta noodles, only vegetables! I assume you could make this lasagna vegan as well, but I do love cheese a little too much…

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These are the ingredients you will need for your healthy lasagna:

1 large eggplant

2 large zucchini’s

1 pound ground turkey

1 jar marinara sauce (homemade is an option)

1 bag shredded cheese

Olive Oil

(garlic salt)

Preheat oven to 375*

Slice your zucchini and eggplant about ⅛th inch thick. Lay on top of wire racks or strainers and sprinkle each side with salt. Allow the eggplant and zucchini to sit for at least 30 minutes or until much of the water has sweat out. Pat dry with paper towel.

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While the veggies are sitting, brown your turkey. I use olive oil and dash garlic salt when stirring.

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Mix in about 1/4 of the marinara sauce in with the ground turkey. Add a little salt and set aside.

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Before the veggies are ready to be put in the pan, you need to pat dry. *This is the most important step so there is not access water in the dish. I used a paper towel and pressed both sides of each slice on the paper towel.

*If you have the excess moisture issue, just drain out the liquid the best you can. Others have mentioned pre-roasting your veggies helps reduce liquid.

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In a 9×13 baking dish, assemble your lasagna. Put a ladle full of sauce on the bottom of the pan and smooth out. Place a layer of eggplant, followed by a layer of zucchini. Top with half the sauce and then sprinkle cheese. Add in the ground turkey and smooth. Add another row of eggplant, then zucchini, and then the rest of the sauce. Add ground turkey and sprinkle cheese. Top with the last of the eggplant and zucchini and smother in cheddar and mozzarella cheese!

Bake, uncovered, 30 minutes. You may need more time depending on how thick you cut the veggies. Allow to cool for 10-15 minutes and then serve.

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Sprinkle the garlic salt and add any extra cheese to the top while it cools.

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ENJOY!!!!

Brittany 🙂

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