Ground Turkey and Goat Cheese Lasagna with Eggplant, Spinach, Mushrooms
How much explanation does lasagna need? This one is extra special because it’s full of vegetables and only made with goat cheese for those sensitive to lactose. I doubt you’ll miss the mozzarella but I’ll let you be the judge.
Yields: 8-10 servings
1 package no-cook lasagna noodles
1 lb. lean ground turkey; thawed
2 jars marinara sauce
1 c. crimini mushrooms
1 eggplant, chopped
2 garlic cloves, minced
2 tbsp olive oil
1 8 oz. log of goat cheese plus ½ c. crumbles
dash of nutmeg
1 tbsp pine nuts
Remove ground turkey from package and place in large saute with 1 tbsp. oil over medium high heat. Cook thoroughly and remove from pan.
Add remaining tbsp of olive oil, eggplant, mushrooms, garlic and spinach. Cook til tender, about 10 mins.
Remove goat cheese from package and place in microwave-safe bowl.
Microwave goat cheese for 30 secs. Remove.
Add a dash of nutmeg and crack the egg in it.
Whisk in the egg then set aside.
Pour a ½ c. of the marinara sauce on the bottom of an 8 x 8 casserole dish.
Then line the casserole dish with a double layer of the no-cook noodles. Spread the goat cheese mixture, veggies then the turkey. Layer until you’ve used up all the noodles.
Top with the remaining marinara sauce. Sprinkle with crumbled goat cheese and pine nuts.