Time 1h40m Yield 12 Number Of Ingredients 11 Steps:
Heat 1 tablespoon oil in a large skillet over medium-high heat. Fry eggplant slices a single layer at a time, replenishing oil between batches, until golden brown and soft, about 1 minute per side. Preheat oven to 350 degrees F (175 degrees C). Heat remaining 1 tablespoon olive oil in the skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add turkey and onion; cook and stir until turkey is crumbled and no longer pink, about 5 minutes. Stir in quinoa and season with salt and pepper. Pour in spaghetti sauce; cook until sauce is bubbly, 5 to 10 minutes. Spread a layer of sauce in the bottom of a 9x13-inch baking pan. Top with even layers of eggplant slices and Cheddar-Monterey Jack cheese. Repeat layering sauce, eggplant, and cheese, ending with sauce on top. Spread mozzarella cheese evenly on top. Cover with aluminum foil. Bake in the preheated oven until cheese is melted and bubbly, about 45 minutes. Uncover and continue baking until top is golden, about 15 minutes more.
Time 2h10m Yield 12 serving(s) Number Of Ingredients 18 Steps:
Brown meat in large (>3qt) saucepan, drain. Add pepper and onions, tomato sauce, oregano, parsley, nutmeg, garlic powder, sugar, and Splenda. Simmer for 1 hour. Meanwhile, continue with next 3 steps. Cook spinach according to directions, drain well and let cool a little. Cook lasagna according to package directions, drain. (Separate noodles and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.). Combine ricotta, romano, 1.5 cups of the mozzarella, egg substitute, spinach, salt and pepper for filling. In a 13"x9" baking pan, pour a thin layer of sauce to cover the bottom. Arrange 3-4 pieces (1/3 box) of lasagna lengthwise over sauce. Spread 1/3 cheese filling over noodles, then another layer of sauce. Repeat layers of lasagna, filling and meat sauce. Cover with aluminum foil. Bake at 350 for 30 minutes or until hot and bubbly. Remove aluminum foil, sprinkle remaining 1/2 cup mozzarella. Bake uncovered about 10 minutes longer or until lightly browned. Allow to stand for about 10 minutes before cutting for easier handling. Obviously, you can substitute whatever brands you can find, but using the brands listed above, each piece (1/12 recipe) has about 285 calories, 5g fat, 24g carbs, and 32g protein.
More about “low carb turkey quinoa lasagna recipes”
Time 1h40m Yield 12 Number Of Ingredients 11 Steps:
Heat 1 tablespoon oil in a large skillet over medium-high heat. Fry eggplant slices a single layer at a time, replenishing oil between batches, until golden brown and soft, about 1 minute per side. Preheat oven to 350 degrees F (175 degrees C). Heat remaining 1 tablespoon olive oil in the skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add turkey and onion; cook and stir until turkey is crumbled and no longer pink, about 5 minutes. Stir in quinoa and season with salt and pepper. Pour in spaghetti sauce; cook until sauce is bubbly, 5 to 10 minutes. Spread a layer of sauce in the bottom of a 9x13-inch baking pan. Top with even layers of eggplant slices and Cheddar-Monterey Jack cheese. Repeat layering sauce, eggplant, and cheese, ending with sauce on top. Spread mozzarella cheese evenly on top. Cover with aluminum foil. Bake in the preheated oven until cheese is melted and bubbly, about 45 minutes. Uncover and continue baking until top is golden, about 15 minutes more.
