Eggplant And Turkey Lasagna No Noodles Recipes

EGGPLANT LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
• Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
• Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
• Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
• Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
• Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
• Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.
• Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.

NOODLE-LESS EGGPLANT LASAGNA

Steps:

• Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper. Spray 9-inch pie plate or 8-inch round pan lightly with olive oil cooking spray.
• Cut eggplant into very thin slices using mandolin. Place slices in single layer on cookie sheets; sprinkle lightly with salt. (If necessary, do this in batches if only 1 sheet fits in your oven at a time.) Bake about 6 minutes or until slightly shriveled and almost tender. Remove from oven; set aside to cool. Leave oven on.
• In medium bowl, mix ricotta and Parmesan cheeses. Place thawed spinach in clean tea towel; squeeze out any excess liquid. (There will be a lot!) Add drained spinach to cheese mixture; mix well.
• Spread thin layer of marinara sauce in bottom of pie plate. Layer eggplant slices, slightly overlapping, over sauce to cover bottom of plate. Spread one-third of cheese mixture over eggplant; top with a layer of sauce. Repeat layers 2 more times, layering eggplant, cheese mixture and sauce and ending with final layer of sauce. Top with mozzarella pearls. Cover pie plate with foil.
• Bake in center of oven 30 minutes. Remove foil; continue baking 15 to 30 minutes longer or until cheese and sauce are bubbly and eggplant is tender. Remove from oven; cool about 10 minutes before cutting. Sprinkle top of the lasagna with basil before serving.

EGGPLANT AND TURKEY LASAGNA (NO NOODLES)

Steps:

• Preheat oven to 350 degrees F. Wash all produce. Peel eggplants and cut off flower end, then cut in half lengthwise. Put cut side down and slice lengthwise in 1/4 inch slices. Set aside.
• Spray fry pan with Pam or add 1 Tbsp. olive oil, stir-fry onions on high heat until browning and lightly caramelized; add fresh chopped peppers and stir-fry until hot but not mushy (about 10 seconds). Add ground turkey, and cook, stirring and chopping constantly to break up turkey into small pieces, until just lightly browned. Don't overcook the meat; it will bake for another hour in the oven! Add dried Italian seasoning, black pepper, red pepper flakes, and garlic powder and stir well to combine. Remove from heat and either set meat mixture aside to rest or put turkey and pepper mixture in a colander in sink to drain any excess fat (draining is an optional step).
• In a large bowl, combine ricotta cheese, kosher salt, egg substitute, 1 cup shredded mozzarella, and 1/4 cup grated parmesan cheese. Mix well. Add fresh chopped cilantro if desired.
• Spread layer of spaghetti sauce in 13 x 9 baking pan or dish; top with layer of eggplant slices to cover bottom (these act as your noodles). Cover eggplant slices with a layer of cheese mixture, and then top that with a thin layer of meat mixture. Cover with a layer of spaghetti sauce. Repeat layering with eggplant slices, cheese mixture, meat and sauce. Final layer will be eggplant slices, covered lightly with tomato sauce.
• Bake for 45 minutes, until casserole is bubbly. Remove casserole from oven and sprinkle top with remaining 1/4 cup grated parmesan and 1 cup grated mozzarella. Return casserole to oven and bake for about 10 or 15 minutes more, or until top layer of cheese is lightly browned.
• Let casserole stand or rest at room temperature for at least 5 minutes before serving. This holds its heat well, so let it stand before cutting so the servings will hold their shape better. Serve with cold and crispy tossed salad. Yum!

TURKEY EGGPLANT (AUBERGINE) LASAGNA

Steps:

• Preheat oven to 350F degrees.
• Heat olive oil in a large skillet over medium heat.
• Saute mushrooms, garlic and onion until limp about 5-8 minutes.
• Add turkey and saute until meat is cooked through.
• Stir occasionally to break up any clumps.
• Add tomatoes, white wine, herbs and balsamic vinegar.
• Cook stirring frequently until mixture thickens, about 15-20 minutes.
• Stir in sun dried tomatoes and season with salt and pepper.
• Let cool slightly.
• Combine ricotta, egg and goat cheese mixing until smooth.
• Grease a baking dish or lasagna pan.
• Spread half the meat mixture over the bottom of the pan.
• Place eggplant slices over top overlapping slightly.
• Cover the eggplant with 1/3 of the mozzarella slices.
• Top with the remaining meat mixture.
• Cover with eggplant slices then top with the ricotta mixture.
• Cover with 1/3 of the mozzarella then top with remaining eggplant slices.
• Layer remaining cheese on top then sprinkle with the Parmesan cheese.
• Bake for 40 to 50 minutes or until dish is bubbly and top is nicely browned.
• Let sit 15 minutes before serving (very important).