Eggplant Lasagna
Serves: 6
Carole Volkman
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Olive Oil (divided)1 small
Carrot (diced)1 stalk
Celery (diced)2 cloves
Garlic (minced)450 g
Lean Ground Turkey200 g
Soft Tofu (drained)1 large
Egg (lightly beaten)1 cup
Grated ParmesanDirections:
1
Preheat the oven to 375 degrees F
2
Spray three baking sheets with cooking spray
3
Arrange the eggplant in a single layer on the prepared sheet trays
4
Brush the eggplant on both sides with 2 tablespoons of the oil and sprinkle lightly with salt and pepper
5
Bake until soft, about 25 minutes
6
Heat the remaining tablespoon of oil in a large high-sided skillet over medium-high heat
7
Add the onion, carrot and celery and cook, stirring, until soft, about 6 minutes
8
Sprinkle with salt and pepper
9
Add the garlic and red pepper flakes and stir until fragrant, about 1 minute
10
Add the turkey and cook, stirring and breaking up the meat with the back of a wooden spoon, until browned, about 6 minutes
11
Add 1 teaspoon salt
12
Stir in the tomatoes, bring to a simmer, lower the heat to medium-low and cook until thickened, about 30 minutes
13
Turn off the heat and stir in the basil
14
Combine the ricotta, tofu, egg and 1/4 cup Parmesan in a medium bowl and smash with a fork until combined
15
Place the spinach in a clean kitchen towel and squeeze out all the liquid you can
16
Add to the bowl and mix until incorporated
17
Ladle one-quarter of the sauce into the bottom of a 9-x-13-inch baking dish
18
Place 6 pieces of eggplant on top of the sauce
19
It's okay if they overlap
20
Spread half of the tofu-cheese mixture over the eggplant and top with another one-quarter of the sauce
21
Sprinkle with one-third of the mozzarella
22
Repeat the layers
23
Add a final layer of sauce and sprinkle with the remaining mozzarella cheese and Parmesan
24
Bake until bubbling and golden on top, about 35 minutes
25
Let rest 10 minutes before serving