Kitchen Approved: 1/2 & 1/2 Lasagna

1/2 & 1/2 Lasagna

Jamie P
Super simple ingredients and layering magic (plus ingenious eggplant noodles) makes this dish a fan favorite for both gluten-free and traditional diners at the table.
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Prep Time 40 mins
Cook Time 1 hr
Total Time 2 hrs
Course Dinner
Cuisine Italian
Servings 15
Calories 190 kcal

Ingredients
  

  • 1 Box Lasagna Noodles
  • 1 Large Eggplant sliced thin and pre-seasoned
  • 1 Lb Ground Turkey
  • 5 Medium Tomatoes chopped
  • 3 Portabello Mushroom Caps chopped
  • 2 Garlic Cloves minced
  • 2 Tbsp Tomato Paste
  • 1 Tsp Salt and Pepper
  • 1 Tbsp Oregano divided
  • 1 Tbsp Basil divided
  • 2 Cage-Free Eggs
  • 1 Cup Ricotta
  • 2 Cups Large-Curd Cottage Cheese
  • 3 Cups Shredded Mozzarella

Instructions
 

  • Preheat oven to 375 degrees and prepare eggplant for baking (30 minutes).
  • Prepare spaghetti sauce by first browning ground turkey with onions and garlic. Add chopped tomatoes, mushrooms, tomato paste, half dried basil and oregano.
  • Mix together cheeses and egg with other half of oregano and basil, plus a teaspoon of salt and pepper.
  • Arrange eggplant (cooked and cooled slightly), sauce, lasagna noodles and cheese mixture on working space by a large lasagna glass baking dish.
  • Spray dish with olive oil and coat bottom with tomato sauce. Start at one end of the dish with a layer of eggplant and the other end noodles.
  • Drop dollops of cheese mixture and spoonfuls of sauce covering the entire dish. Continue layering until all ingredients are gone.
  • Sprinkle shredded mozzarella cheese down the center of the dish and cover with foil.
  • Bake at 375 degrees for 45 minutes, remove foil cover and bake an additional 15 minutes.

Nutrition

Serving: 1pieceCalories: 190kcalCarbohydrates: 7gProtein: 19gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 69mgSodium: 455mgPotassium: 369mgFiber: 2gSugar: 3gVitamin A: 527IUVitamin C: 4mgCalcium: 187mgIron: 1mg
Keyword Gluten-free, Keto
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