Zucchini Eggplant Lasagna with ground turkey and ricotta
This dish is satisfying and loaded with veggies and protein and yes dairy too. Perhaps nondairy folks could substitute cashew cream, for ricotta and vegan parmesan for pecorino romano.
Ingredients:
1 large eggplant cut into 1/4-1/2” rounds
3 large zucchini, sliced length wise in 1/4” slices
1/2 large onion chopped
1 1/2 cups broccoli florets
1 16 oz container of ricotta
1 lb of organic ground turkey
1 can tomato paste
1/2 jar Trader Joe’s eggplant dip or red pepper dip
1/2 jar Trader Joe’s pepita salsa
1 tsp TJ’s Taco Seasoning mix
1 tsp oregano
1 tsp 21 seasoning salute
1 tsp garlic granules
1 tsp onion salt
fresh ground pepper to taste
1/4 tsp sea salt or to taste
1/2 cup grated pecorino romano
Here’s How:
Preheat oven to 350 and cover 2 cookie sheets with parchment paper.
Slice eggplant, arrange on cookie sheet, drizzle olive oil on top side and lightly sprinkle with sea salt.
Slice zucchini and do the same as eggplant.
Bake for approximately 10-15 minutes until almost done. Flip and bake another 5 minutes.
Place ricotta in a bowl, season with garlic, onion salt and fresh ground pepper.
Saute onion in a skillet and brown.
Add raw ground turkey, brown for several minutes.
Add tomato paste, eggplant dip, salsa, taco seasoning (it is spicy so add the amount of spice you like), 21 seasoning salute and salt and pepper to taste.
Cook until almost done.
In another skillet, sauté broccoli florets on high in a bit of ghee or avocado oil, until browned but still al dente.
Begin assembling dish starting with half of the eggplant rounds covering the bottom of a 9/13 pyrex dish.
Then add a generous layer of the ground turkey mixture.
Add half of the zucchini on top.
Spread the ricotta cheese on top of zucchini.
Do all this a second time.
Then add broccoli and bake dish for 15 minutes.
Remove from oven, sprinkle with grated pecorino romano, and bake another 7 or so minutes.
Enjoy!