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Eggplant Lasagna

Prep Time:

20 mins

Cook Time:

55 mins

Servings:

6-8

Flavors Used:

One dish I haven’t made in a while is Eggplant Lasagna. It’s a Dan-O-Myte^® healthy twist on traditional lasagna, bursting with flavor. This hearty meal replaces pasta with layers of eggplant, making it an excellent choice for those looking to cut carbs without sacrificing taste. Featuring a delightful mix of ground turkey, mushrooms, olives, and a rich marinara sauce, this recipe is not only easy to prepare but also perfect for family dinners or meal prep.

Ingredients

For the Meat Layer

2 tbsp Dan O’s Original
2 tbsp Dan O’s Italian-O^™
1 pound ground turkey
4 oz jar of mushrooms, drained
2 oz jar of black olives, sliced

For the Lasagna

1-2 tbsp Dan O’s Cheesoning^®
1-2 tbsp Dan-O’s Red Pepper Cheesoning^®
1 large eggplant, peeled and sliced thinly
1 jar (about 24 oz) marinara sauce
1 24 oz container cottage cheese
8 oz mozzarella cheese, shredded

Preparation Instructions

Cook the Turkey: In a large skillet, cook the ground turkey over medium heat. Season generously with Dan-O’s Original and Dan-O’s Italian-O^™.
Add Vegetables: Once the turkey is cooked, add the drained mushrooms and sliced black olives. Mix well to combine. Turn off the heat and set aside.
Prepare the Eggplant: Peel the eggplant and slice it thinly (about 1/4 inch thick) to ensure even cooking. A 13x9-inch deep dish is recommended for layering.
Layer the Lasagna: Start by spreading a light layer of marinara sauce at the bottom of the dish. Place a layer of eggplant slices over the sauce. Add a layer of the turkey mixture, spreading it evenly over the eggplant. Add another layer of marinara sauce. Spread half the container of cottage cheese over the sauce, sprinkle with Dan-O’s Italian-O^™.
Repeat Layers: Continue layering with more eggplant, a thin layer of marinara, and a layer of the turkey mixture. Press down gently to compact the layers. Repeat with another layer of eggplant, marinara, and the remaining turkey mixture. End with a final layer of eggplant.
Top the Lasagna: Pour the remaining marinara sauce over the top layer of eggplant. Spread the remaining cottage cheese evenly on top, followed by the shredded mozzarella cheese. Finish with a Dan-O’s Cheesoning^® on top.
Bake the Lasagna: Preheat your oven to 425°F. Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-25 minutes until the top is golden and bubbly. Sprinkle generously Dan-O’s Red Pepper Cheesoning^® on top before the final baking.
Serve and Enjoy: Once baked, let the lasagna cool for a few minutes before slicing. Serve hot and Yum Yum Get Ya Sum!