No Noodle Eggplant Tureky Lasgana Recipes

NO-NOODLE ZUCCHINI LASAGNA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
• Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
• To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
• Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
• To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
• Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

NO NOODLE, EGGPLANT TUREKY LASGANA

Steps:

• 1. Preheat your oven to 450 degrees.
• 2. Spray down a large cookie sheet with cooking spray and arragne the eggplant in a single layer on the cookie sheet (In order to get all the eggplant done this may have to be done in batches). Brush the eggplant down with some Olive Oil and season with salt and pepper. Put in your preheated oven for 15 minutes Once it's done, take the eggplant out and let it cool and lower your oven down to 350 degrees.
• 3. In the meantime, get a sautee pan nice and hot and put some olive oil in it (about a tablespoon) and sautee your onions for about 3 mins just until they are translusent. Once the onions are translusent add the garlic and sautee for another 1 or 2 minutes (be sure not to burn the garlic).
• 4. Once the onions and garlic are sauteed add the turkey to the pan and brown.
• 5.After you brown the turkey mix in the marina and 1/2 of the fresh basil, 1/2 of the fresh parsley. Bring to a boil and then reduce to simmer.
• 6. In a separate mixing bowl, mix the cottage cheese, 1/2 of the grated cheese, salt, pepper, garlic powder, onion powder, red pepper flakes, remainder of the basil and parsley and mix all of it together until it's well combined.
• 7. In a lasagna pan, put a little bit of the sauce and meat mixture and spread it out to cover the bottom of the dish. Then layer a single layer of the eggplant rounds (I overlap mine a little so that there is no open space between them). Then put 1/3 of the cottage cheese mixutre then 1/3 of the meat sauce mixture. Then layer the sliced mozzarella (approx. 6 slices) top with 1/3 of the of the remaining grated cheese. Then repeat the layers, eggplant, cottage cheese, meat sauce, cheese. And then again. The last layer should be eggplant, then meat sauce, mozzarella and grated cheese.
• 8. Once it's all assembled, cover with foil (lightly so that the foil doesn't touch the cheese - you could also put toothpicks in to hold the foil up) and put in the 350 degree oven for 30 minutes. After 30 mins take off the foil and put it back in the oven for another 10 mins until the cheese is bubbly and hot.
• 9. When it's all done, take it out of the oven and let it sit for about 15 mins to set. Enjoy!

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!