Go Back
Print Recipe
5 from 1 vote

Turkey Eggplant Lasagna

Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes

Ingredients

Cashew cheese

Eggplant lasagna

  • 2 eggplants, cut lengthwise into 1/4 inch thick slices
  • 1 tbsp avocado oil
  • 1 tbsp ghee
  • 1 lb ground turkey
  • 2 garlic cloves, minced
  • 1.5 cups sugar-free marinara sauce
  • 1/3 cup packed fresh basil leaves, torn into small pieces.
  • Sea salt, to taste

Instructions

Cashew cheese

  • Drain the soaked cashews and place in the food processor.
  • Add the rest of the ingredients and blend until thick and creamy.

Eggplant lasagna

  • Heat up the broiler.
  • Brush both sides of the eggplant slices with avocado oil and sprinkle with sea salt.
  • Place eggplant slices on a broil safe baking sheet and broil for 8 minutes, flipping them half way through.
  • Take out the eggplants and lower the oven to 350 degrees F.
  • Heat ghee in a a saucepan over medium high heat.
  • Add ground turkey, garlic, and salt in the saucepan, stirring until the turkey is browned.
  • Add marinara sauce into the saucepan, lower the heat, and let it simmer for 10 minutes.
  • Remove from heat and stir in basil leaves.
  • Spread out 1/4 of the turkey marinara sauce evenly at the bottom of a 8x8 baking dish.
  • Take 1/3 of the eggplant slices and add a layer on top of the sauce, having the edges overlap.
  • Spread 1/3 of the cashew cheese on top of the eggplants.
  • Repeat these layers 2 more times, then top with remaining turkey marinara sauce.
  • Bake for 30 minutes until the lasagna is bubbling.
  • Let it cool for 10 minutes before serving.