Low-Carb Turkey Quinoa Lasagna
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Olive Oil (divided)3 cloves
Garlic (minced)450 g
Ground Turkey1 small
Yellow Onion (chopped)1 cup
Quinoa1
Salt1 tbsp
Parmesan Cheese (optional)Directions:
1
Heat 1 tablespoon oil in a large skillet over medium-high heat
2
Fry eggplant slices a single layer at a time, replenishing oil between batches, until golden brown and soft, about 1 minute per side
3
Preheat oven to 350 degrees F (175 degrees C)
4
Heat remaining 1 tablespoon olive oil in the skillet over medium heat
5
Add garlic; cook and stir until fragrant, about 1 minute
6
Add turkey and onion; cook and stir until turkey is crumbled and no longer pink, about 5 minutes
7
Stir in quinoa and season with salt and pepper
8
Pour in spaghetti sauce; cook until sauce is bubbly, 5 to 10 minutes
9
Spread a layer of sauce in the bottom of a 9x13-inch baking pan
10
Top with even layers of eggplant slices and Cheddar-Monterey Jack cheese
11
Repeat layering sauce, eggplant, and cheese, ending with sauce on top
12
Spread mozzarella cheese evenly on top
13
Cover with aluminum foil
14
Bake in the preheated oven until cheese is melted and bubbly, about 45 minutes
15
Uncover and continue baking until top is golden, about 15 minutes more