LOW CARBOHYDRATE Eggplant Lasagna with the very best Turkey Meat Sauce + Burrata

Lasagna without the noodles. It’s a thing in my life. An extremely delicious thing that I needed to give out just with time for eggplant period!

Let’s back up a sec though. Before I talk about the recipe information with you, I must inform you of my lasagna obsession. Flashback to around my 21st birthday after i asked my Mom to make me lasagna. First of all, three days prior to my birthday I had returned to America from my journeys wine drinking and touring around within the property of Oz, so my 21st birthday didn’t seem all that thrilling.

On the other hand, my Mom was THRILLED. She wished to make me something unique for my birthday and asked for requests. I believe she was anticipating me to state enchiladas (I usually request them), when I asked for the vegetarian lasagna she was surprised. However, becoming the lovely mother she actually is, she finished up making me the BEST LASAGNA EVER. It was a giant 9×13 inch skillet packed with spinach, butternut squash, mozzarella, parmesan and whole wheat noodles. I ate two slices and refused to share with anyone else. Seriously refused. I held the leftovers in my refrigerator and ate the others each day for a week.

This story needed to be shared because it’s what started my lasagna obsession. From that minute forward, I began remembering every time I ate lasagna. From the first time I fulfilled Tony’s parents to the last family Christmas party, I never forget a lasagna.

And now we have this eggplant lasagna to keep in mind! This particular recipe is based off my no noodle zucchini lasagna , which is basically layer upon layer of zucchini, parmesan cheese, meat and sauce.

Oh me likey. Me likey a lot.

Eggplant lasagna could possibly be my new favourite though, mostly because of the insanely great turkey meat sauce. OH MY GOD. Just make the sauce and ladle it in the mouth area. (Or of course you can make the actual recipe.) I am declaring this my well-known turkey meats sauce. Hopefully you’ll agree.

Anyway let me quit jabbering and explain the complete lasagna process right here!

First we’ll make the epic most well-known Ambitious Kitchen turkey meat sauce. Yes, you are going to placed on your extravagant jeans and make your personal sauce. It’s a game changer in the lasagna world.

While that’s simmering up, you’ll bake the eggplant. I highly recommend peling away the eggplant once you bake it, or simply cut off your skin since it can be challenging to lower through in the lasagna. As you can plainly see I didn’t cut it off, but I mentioned within the ingredients that you should.

After that’s done, you’ll execute a layer of meat sauce, eggplant, ricotta and burrata. The burrata makes factors extremely creamy, but whether it’s not your thing, refreshing mozzarella is an excellent substitute!

Bake until bubbly. Broil at the end to get the cheese at the top nice and fantastic brown. DIG IN!

Formula type: Grain Free, Gluten Free of charge, Italian, Low Carb, High Protein

Prep time:

20 mins

Cook period:

Ingredients

1/2 yellow onion, minced

3 garlic clove cloves, minced

1 (6 oz) may tomato paste

1/2 cup water

1 tablespoon dried oregano

1/4 teaspoon fennel seeds

1/8 teaspoon freshly ground black pepper

1 huge eggplant, cut lengthwise into 1/4 inch slices (about 6-8 large slices)

1 cup part skim ricotta

1 egg

Instructions

Preheat the oven to 375 degrees F.

Place olive oil a large dutch oven or pot over medium high heat. Once oil is usually hot, add in turkey, onion, bell pepper and garlic clove. Break up the turkey and cook for 5-8 moments or until turkey is not any longer pink.

Next add in diced tomato vegetables, tomato paste, water, basil, dried oregano, fennel seeds, salt and pepper. Stir until well combined then reduce warmth to low, cover and simmer. Stir every short while.

Place sliced eggplant on huge baking sheet coated with nonstick cooking spray. Sprinkle with sodium and roast in the range for 10-15 a few minutes to help dry out the eggplant a little. This is a crucial stage. After eggplant is done cooking, remove or take off it’s skin.

While eggplant is cooking food, you can mix together the ricotta, parmesan and egg in a medium bowl until well combined. Once eggplant is performed cooking, remove the turkey meat sauce from the heat and allow to cool a bit. After they have cooled off for a couple mins, add 1/2 cup of meat sauce towards the ricotta mixture.

To put together lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9×9 inch cooking pan coated with non-stick cooking aerosol. Place 1 / 2 of eggplant slices evenly over meats sauce, spread on 1/2 from the ricotta blend, then break apart half of the burrata and drop on top (I simply cut up the burrata having a knife). Repeat layers again starting with the meat sauce, eggplant slices and ricotta mix and finishing with burrata on top. Cover with foil and bake for 40 min. Remove foil and broil for 5-10 mins or until parmesan cheese is golden dark brown and bubbly at the top. Serve using a side salad. Acts 6.

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