Turkey Eggplant Lasagne

CHEESE MIXTURE –

• 1 Cup Ricotta Cheese
• 1 Cup Mozzarella Cheese
• 1/4 Cup Parmesan Cheese
• 1/2 tsp Salt
• 1/2 tsp Pepper

EGGPLANT LASAGNA

• 2 Large Eggplants, cut lengthwise into 1/4 inch thick slices
• 1 Tbsp Avocado Oil
• 1 Tbsp Ghee or Unsalted Butter
• 1 lbs Ground Turkey
• 2 Garlic cloves, minced
• 1.5 cups of your favorite jarred marinara sauce (try for sugar free brands)
• 1/3 cup packed fresh basil leaves, torn into small pieces.
• Salt, to taste

DIRECTIONS:

1. Heat up the broiler.
2. Brush both sides of the eggplant slices with avocado oil and sprinkle with salt.
3. Place eggplant slices on a broil safe baking sheet and broil for about 8 minutes, flipping them half way through.
4. When eggplant slices are finished, remove from oven to cool slightly and lower the oven to 350 degrees F.
5. While eggplants are cooking, heat ghee or butter in a saucepan over medium high heat.
6. Add ground turkey, garlic, and salt in the saucepan, stirring until the turkey is browned.
7. Add marinara sauce into the saucepan, lower the heat, and let it simmer for 10 minutes.
8. Remove from heat and stir in basil leaves.
9. Mix cheese mixture together in a medium bowl.
10. Spread out 1/4 of the turkey marinara sauce evenly at the bottom of a 8×8 baking dish.
11. Take 1/3 of the eggplant slices and add a layer on top of the sauce, having the edges overlap.
12. Spread 1/3 of the cheese mixture on top of the eggplant slices.
13. Repeat these layers 2 more times, then top with remaining turkey marinara sauce.
14. Bake for 30 minutes until the lasagna is bubbling.
15. Let it cool for 10 minutes before serving.