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:
covered percent of daily need
