Turkey Sausage & Eggplant Lasagne Recipe

1 lb eggplant
1.25 lbs 99% lean ground turkey
1 tbs fennel seed
1 tbs red pepper flake
.5 cup onion, chopped
.5 cup bell pepper, chopped
4 cloves garlic, chopped
1 cup canned chopped tomatoes
1 tbs chopped fresh oregeno
1 tbs chopped fresh basil
5 oz fat free mozarella, shredded
.5 cup fat free ricotta
1 egg white
1 tbs chopped parsley
salt and pepper to taste

Preheat oven to 350 degrees. Peel and thinly slice eggplant. Arrange in one layer on baking sheet and bake until tender. Meanwhile, sautee garlic, onion, bell pepper, red pepper flake, and fennel in nonstick skillet coated with cooking spray until soft. Season with salt and pepper. Add turkey and brown until cooked through. Season with salt and pepper. Add chopped tomato and a bit of water and simmer for ~20 minutes. Add basil and oregeno, stir through and season with salt and pepper to taste.

Mix egg white with ricotta and parsley.

Assemble by spreading .25 cup sauce in bottom of baking pan. Add a single layer of eggplant, followed by a layer of sauce, ricotta and egg mixture, and finally a layer of cheese. Layer casserole until all ingredients are used or baking dish is full. Cover and bake on 350 for ~60 minutes. Remove cover and bake until cheese is melted and slightly golden.

Allow to cool before serving. Makes 5 servings.

Per serving:

Calories: 179
Fat: 1 g
Carbohydrates: 15 g
Fiber 4 g
Protein: 29 g