NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

4 oz ground turkey

0.25 cup part-skim ricotta cheese

0.5 cup marinara sauce

0.5 oz shredded mozzarella cheese

1 tbsp grated parmesan cheese

0.25 cup liquid egg whites

1 cup fresh spinach

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the eggplant into 1/4-inch thick rounds and arrange them on the baking sheet.

• 3

  Roast the eggplant for 15-20 minutes until tender and slightly browned.

• 4

  While eggplant roasts, brown the ground turkey in a non-stick skillet over medium-high heat until cooked through.

• 5

  Stir the fresh spinach into the turkey until wilted, then remove from heat.

• 6

  In a small bowl, whisk together the ricotta cheese, liquid egg whites, garlic powder, and dried oregano.

• 7

  In a small oven-safe baking dish, spread a thin layer of marinara sauce on the bottom.

• 8

  Layer half of the eggplant slices, followed by half of the turkey-spinach mixture, half of the ricotta mixture, and more marinara.

• 9

  Repeat the layers once more, finishing with the remaining marinara sauce.

• 10

  Sprinkle the shredded mozzarella and grated parmesan over the top.

• 11

  Bake for 20-25 minutes until the cheese is melted and the sauce is bubbling.

• 12

  Let the lasagna rest for 5 minutes before serving.