Dinner

eggplant spinach turkey lasagna is for Dinner.

eggplant spinach turkey lasagna takes 20 minutes to prepare.

eggplant spinach turkey lasagna takes 65 minutes to cook.

eggplant spinach turkey lasagna makes 15 servings.

The ingredients for eggplant spinach turkey lasagna are:

*Jenny-O turkey store ground turkey, 20 ozs
hunts roasted garlic and onion, 1 1/2 cans
sweet raw onion, 1 cup, chopped
minced Garlic, 2 tsp
*Lasagna noodles, 2 1/2pcs (kroger), 5 servings
Eggplant, fresh, .65 eggplant, unpeeled, sliced thin at an angle
Mushrooms, fresh, 6 large, sliced thin
Spinach, fresh, .25 package (10 oz)
fat free cottage cheese kroger, 4 cups
*cheese - ricotta, low fat precious brand, 1 cup
Mozzarella Cheese, part skim milk, 1 1/5 cups
basil
parsley

Here is how you make eggplant spinach turkey lasagna:

Preheat the oven to 350. Cook the turkey in a large sauce pan with the onions and garlic, draining off any excess liquid. Add tomato sauce and stir. In a large 9 x13 pan, spread some of the sauce. In a large bowl, combine the cottage cheese, ricotta cheese, basil and parsley and 3/4th of the mozzarella cheese. layer the tomato sauce in the pan with the lasagna noodles. Then spread with a layer of cheese. Spread mushrooms and spinach over this, then layer with the eggplant. Then spread with the tomato sauce, and repeat the layers. The eggplant is acting as another layer of noodles. Be sure to end with tomato sauce on top. Then sprinkle the remaining cheese on top and cover with foil. Place in the oven and bake for 60 to 65 minutes. Remove foil and bake another 10 minutes. Take out and let sit for about 10 minutes before serving. Makes 15 servings.Number of Servings: 15Recipe submitted by SparkPeople user SPAZWRITER.

The nutritional information for eggplant spinach turkey lasagna is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 281.3

• Total Fat: 7.8 g
• Cholesterol: 49.2 mg
• Sodium: 653.0 mg
• Total Carbs: 26.7 g
• Dietary Fiber: 3.5 g
• Protein: 26.3 g