Italian

Eggplant/turkey casserole is for Dinner.

Eggplant/turkey casserole takes 20 minutes to prepare.

Eggplant/turkey casserole takes 30 minutes to cook.

Eggplant/turkey casserole makes 6 servings.

The ingredients for Eggplant/turkey casserole are:

*Butterball Ground Turkey, 24 oz raw yields 18 oz cooked (remove)
*Baby Eggplant - 1 eggplant, 4 serving (remove)
Weight Watchers four cheese shredded blend (1/3 cup), 4 serving (remove)
*walden farms alfredo sauce 1serv=3tbsp=45g, 1 serving (remove)
*Canned - Hunts Tomato Sauce 100% Natural, 1.5 cup (remove)
*Barilla Lasagna Noodle, 2 noodles, 1.5 serving (remove)
*Lauging Cow Light Garlic & Herb (1 wedge, 21g), 3 serving (remove)
*Salad Dressing, Wishbone Light, 2 TBS = 1 serving, 3 tbsp (remove)

Here is how you make Eggplant/turkey casserole:

-Preheat oven to 450 f. -slice eggplants length wise and bake on pam sprayed baking sheet for 5 minutes or until softened. -When eggplant is done, decrease temp to 350 f. -brown turkey in italian dressing. When cooked through drain fat. Add laughing cow cheese, alfredo sauce, half can of the tomato sauce. cook until well blended.-Spray a casserole dish and coat it with 1/4 can of sauce. Place 3 lasagna noodles on the bottom layer. Layer the rest with eggplant and meat mixture. End with eggplant and top with remainder of sauce. -Sprinkle with cheese and then bake for 30 minutes until bubbly. Serving Size:?6 equal servings

The nutritional information for Eggplant/turkey casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 321.3

• Total Fat: 12.1 g
• Cholesterol: 108.3 mg
• Sodium: 872.5 mg
• Total Carbs: 20.9 g
• Dietary Fiber: 6.8 g
• Protein: 27.2 g

Eggplant/turkey casserole is Italian cuisine.