Eggplant, Zucchini & Squash Lasagna

 

Ingredients:

·        2.5 Pounds of Ground Turkey

·        1 large eggplant

·        1 zucchini

·        1 squash

·        8 oz of Ricotta Cheese (skim milk)

·        1 cup of Shredded Almond Cheese

·        4 Roma Tomatoes

·        2 15 oz Cans of Tomato Sauce (low sodium)

·        1 cup of Onion Mix

·        1tbs Red Pepper

·        1tbs Onion Powder

·        1tbs Garlic Powder

·        1tbs Oregano

·        1tbs Cumin

·        ¼ Cup of Hot Sauce(Crystal)

·         1tsp Paprika

Instructions:

Simmer Onion Mix Down (yellow & white onion, minced garlic, green, yellow, and red peppers) I make a whole gallon Ziploc at a time and freeze it!! Add ground turkey and seasonings. Cook on low heat. Remember LEAN MEAT LIKES LOW HEAT!! Turn your oven on 400 degrees. While your turkey is cooking cut up the three veggies. Make sure to cut them in thin slices. Put all your veggies in the oven for about 20 minutes checking to make sure they are not burning. The reason for this is to dry out the veggies. Once the meat is done add your 4 cut up tomatoes, and both cans of tomato sauce.

Lasagna: (Use a big deep baking dish)

Line your dish with half the veggies, then half the meat, then half the ricotta cheese and repeat with another layer. Top it off with the almond cheese. Bake for about 30 min on 350 degrees.

It may not look or even taste just like lasagna but it is healthy and very tasty!!! ENJOY!