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Eggplant and Turkey Lasagna (No Noodles)

Kraft Memeber Recipe
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Makes: 8 to 10 servings Total Time: 1 hr 20 min
Category: Dinner Entrees Sub Category: Other

what you need
  • 2 large eggplants
  • 1 Tbsp. olive oil for frying, or PAM cooking spray
  • 1 medium onion, chopped
  • 1 small green bell pepper, chopped
  • 1 small red bell pepper, chopped
  • 1 small yellow bell pepper, chopped
  • 1 pound ground turkey
  • 1 Tbsp. dried Italian seasoning blend
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. garlic powder
  • 1 pound low fat ricotta cheese
  • 1/2 tsp. kosher salt
  • 1/3 cup egg substitute (like Egg Beaters)
  • 2 cups shredded low fat mozzarella cheese, divided
  • 1/2 cup grated parmesan or Parmigiano Reggiano cheese, divided
  • 1/8 cup chopped fresh cilantro (optional)
  • 1 jar (26 oz.) meatless spaghetti sauce
make it
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!
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