Low Carb Eggplant Lasagna with the Best Turkey Meat Sauce + Burrata

Low Carb Eggplant Lasagna with the Best Turkey Meat Sauce + Burrata might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free recipe has 338 calories, 34g of protein, and 17g of fat per serving. This recipe serves 6. For $3.45 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. If you have fennel seeds, part skim ricotta, eggplant, and a few other ingredients on hand, you can make it. It is a rather pricey recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. 409 people have tried and liked this recipe. It is brought to you by Ambitious Kitchen. Overall, this recipe earns a great spoonacular score of 84%. If you like this recipe, take a look at these similar recipes: Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce, Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce, and Low-carb Turkey Lasagna.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 70 minutes

 

Ingredients:

1/8 teaspoon freshly ground black pepper

8 oz burrata (can also use fresh mozzarella)

1 (15 oz) can no salt added diced tomatoes

1 egg

1 large eggplant, cut lengthwise into 1/4 inch slices (about 6-8 large slices)

1/4 teaspoon fennel seeds

2 tablespoons fresh minced basil (about 8 large leaves)

3 garlic cloves, minced

1 pound lean 93% ground turkey

1 teaspoon olive oil

1 tablespoon dried oregano

2 tablespoons parmesan cheese

1 cup part skim ricotta

1 small red bell pepper, diced

3/4 teaspoon salt, plus more if necessary

1 (6 oz) can tomato paste

1/2 cup water

1/2 yellow onion, minced

Equipment:

oven

dutch oven

baking sheet

baking pan

bowl

knife

aluminum foil

Cooking instruction summary:

Preheat the oven to 375 degrees F.Place olive oil a large dutch oven or pot over medium high heat. Once oil is hot, add in turkey, onion, bell pepper and garlic. Break up the turkey and cook for 5-8 minutes or until turkey is no longer pink.Next add in diced tomatoes, tomato paste, water, basil, dried oregano, fennel seeds, salt and pepper. Stir until well combined then reduce heat to low, cover and simmer. Stir every few minutes.Place sliced eggplant on large baking sheet coated with nonstick cooking spray. Sprinkle with salt and roast in the oven for 10-15 minutes to help dry out the eggplant a bit. This is a critical step. After eggplant is done cooking, remove or cut off it's skin.While eggplant is cooking, you can mix together the ricotta, parmesan and egg in a medium bowl until well combined. Once eggplant is done cooking, remove the turkey meat sauce from the heat and allow to cool a bit. After it has cooled off for a few minutes, add 1/2 cup of meat sauce to the ricotta mixture.To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9x9 inch baking pan coated with nonstick cooking spray. Place half of eggplant slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then break apart half of the burrata and drop on top (I just cut up the burrata with a knife). Repeat layers again starting with the meat sauce, eggplant slices and ricotta mixture and finishing with burrata on top. Cover with foil and bake for 40 min. Remove foil and broil for 5-10 minutes or until cheese is golden brown and bubbly on top. Serve with a side salad. Serves 6.

 

Step by step:


1. Preheat the oven to 375 degrees F.

2. Place olive oil a large dutch oven or pot over medium high heat. Once oil is hot, add in turkey, onion, bell pepper and garlic. Break up the turkey and cook for 5-8 minutes or until turkey is no longer pink.Next add in diced tomatoes, tomato paste, water, basil, dried oregano, fennel seeds, salt and pepper. Stir until well combined then reduce heat to low, cover and simmer. Stir every few minutes.

3. Place sliced eggplant on large baking sheet coated with nonstick cooking spray. Sprinkle with salt and roast in the oven for 10-15 minutes to help dry out the eggplant a bit. This is a critical step. After eggplant is done cooking, remove or cut off it's skin.While eggplant is cooking, you can mix together the ricotta, parmesan and egg in a medium bowl until well combined. Once eggplant is done cooking, remove the turkey meat sauce from the heat and allow to cool a bit. After it has cooled off for a few minutes, add 1/2 cup of meat sauce to the ricotta mixture.To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9x9 inch baking pan coated with nonstick cooking spray.

4. Place half of eggplant slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then break apart half of the burrata and drop on top (I just cut up the burrata with a knife). Repeat layers again starting with the meat sauce, eggplant slices and ricotta mixture and finishing with burrata on top. Cover with foil and bake for 40 min.

5. Remove foil and broil for 5-10 minutes or until cheese is golden brown and bubbly on top.

6. Serve with a side salad.

7. Serves 6.


Nutrition Information:

Quickview
336k Calories
34g Protein
16g Total Fat
19g Carbs
20% Health Score
Limit These
Calories
336k
17%

Fat
16g
25%

  Saturated Fat
8g
52%

Carbohydrates
19g
7%

  Sugar
10g
12%

Cholesterol
109mg
37%

Sodium
739mg
32%

Get Enough Of These
Protein
34g
68%

Vitamin B3
9mg
49%

Vitamin B6
0.98mg
49%

Selenium
28µg
41%

Calcium
401mg
40%

Vitamin C
31mg
38%

Phosphorus
347mg
35%

Vitamin A
1531IU
31%

Potassium
1015mg
29%

Manganese
0.51mg
26%

Fiber
5g
23%

Vitamin E
2mg
20%

Copper
0.38mg
19%

Vitamin B2
0.32mg
19%

Iron
3mg
18%

Vitamin K
19µg
18%

Magnesium
72mg
18%

Zinc
2mg
17%

Vitamin B5
1mg
14%

Folate
54µg
14%

Vitamin B1
0.18mg
12%

Vitamin B12
0.59µg
10%

Vitamin D
0.5µg
3%

covered percent of daily need
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The Arabs invented caramel.

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