Eggplant Lasagna (serves 4)
1 large Eggplant
1 lb 99% fat free ground turkey
3/4 jar Paul Newman’s spaghetti sauce
2 cups spinach
1/2 yellow onion, diced
2 cups mushrooms, diced
2 cups low fat shredded cheese
In a pan over medium heat, brown ground turkey with diced onions, spinach, and mushrooms.
Preheat oven to 415.
Lightly spray 9×3 pan.
Cut ends off eggplant, slice into thin circles.
Layer 1/2 eggplant slices along bottom of pan.
Layer meat/veggie mixture.
Add 1/2 c water to 3/4 jar of sauce and shake to thin sauce out.
Pour sauce overtop meat mixture.
Sprinkle 1 cup cheese over sauce.
Add remaining slices of eggplant.
Top with remaining cheese.
Bake at 415 for 30 minutes.
It doesn’t come out of the pan very pretty, but it tastes delicious!!