A delicious low-carb lasagna featuring eggplant slices instead of noodles, layered with turkey, cheese, and a rich tomato sauce.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and proper roasting of the eggplant slices.
Slice the eggplants into thin rounds and arrange them on a baking sheet. Season with salt and pepper.
Salting the eggplant helps draw out moisture, preventing a soggy lasagna.
Roast the eggplant slices in the oven for 10 minutes on each side. Remove and set aside.
Roasting enhances the flavor and texture of the eggplant.
In a skillet, heat some olive oil and sauté the onion and garlic until fragrant.
Cooking the aromatics first builds a flavorful base for the sauce.
Add the ground turkey to the skillet and cook until browned.
Break up the turkey into small pieces for even cooking.
Stir in the fennel seeds, red pepper flakes, spinach, tomato sauce, and diced tomatoes. Simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
In a bowl, mix the ricotta cheese, egg, and half of the parmesan cheese.
Mixing the cheese with egg helps it set during baking.
Lower the oven temperature to 375°F (190°C).
Lowering the temperature prevents overcooking the lasagna.
Spread a layer of the turkey sauce in the bottom of a 9x13 inch baking dish.
Start with sauce to prevent sticking.
Layer half of the roasted eggplant slices over the sauce.
Overlap the slices slightly for full coverage.
Spread half of the ricotta mixture over the eggplant.
Use a spatula for even spreading.
Sprinkle half of the mozzarella cheese over the ricotta.
Shredded cheese melts more evenly.
Repeat the layers, finishing with a layer of sauce and the remaining mozzarella and parmesan cheese on top.
Press down gently to compact the layers.
Cover the dish with foil and bake for 40 minutes.
Covering prevents the top from browning too quickly.
Remove the foil and bake for an additional 10 minutes to brown the cheese.
Keep an eye on the cheese to prevent burning.
Let the lasagna rest for 10 minutes before slicing and serving.
Resting allows the layers to set for cleaner slices.
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