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In The Kitchen - Noodlesless Vegetable Turkey Lasagna

496 views · Published 14 March 2011 · 17:34 · Indexed 21 September 2026

Channel: Andrew Lewandowski (ASXL41) · 2011 · People & Blogs

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We got this idea from watching MrTimisfat's lasagna and gave it our own twist. 
www.youtube.com/user/MrTimisfat

1 large or 2 medium Eggplant, peeled and sliced
2-3 zucchini, sliced
3-4 Portabella mushroom caps, sliced
1 lb ground turkey
minced garlic, to taste
italian seasoning, to taste
1 jar (Delallo fat free) Marinara sauce
3/4 cup part skim Ricotta cheese
 1 1/2 cup shredded part skim Mozzarella cheese
2 Tbsp grated Parmesan cheese
salt and pepper, to taste
Pam Olive Oil Spray

1) Lay Eggplant on parchment paper on a cookie sheet, spray with Pam Olive Oil spray, salt and pepper to taste; Bake on 425 for 15 minutes
2) Lay Zucchini on parchment paper on a cookie sheet, spray with Pam Olive Oil spray, salt and pepper to taste; Bake on 425 for 12 minutes
3) Lay Portabella mushrooms on parchment paper on a cookie sheet, spray with Pam Olive Oil spray, salt and pepper to taste; Bake on 425 for 8 minute
4) While vegetables are baking, cook ground turkey, season with garlic and Italian seasoning to taste. Drain grease and add about 1/3 jar of marinara sauce.
5) Once vegetables and turkey are cooked, layer in 13x9 baking dish, as desired. Be sure to have only 2 layers of Eggplant, top and bottom. The rest is up to you.
6) Bake at 400 for about 30-35 minutes until cheese is melted and heated through.
Bon Appetit. : )

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