Introducing the delectable Turkey Eggplant (Aubergine) Lasagna, a delightful rendition of the classic lasagna recipe, passed down from generation to generation, cherished as my father’s Thanksgiving signature dish! 🦃🍆 This culinary masterpiece may appear a tad intricate at first glance, but fear not, for it adheres to the essence of any fundamental lasagna preparation. The meticulous steps are undoubtedly worth the effort, promising a gastronomic journey like no other! 🍽️
Ingredients:
- 2 eggplants
- 4-6 tablespoons olive oil
- 2 pounds ground turkey
- 1 can crushed tomatoes
- 1 cup fresh mushrooms, sliced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh oregano, chopped
- 1 cup white wine
- 1 sun-dried tomato, chopped
- 150g ricotta cheese
- 1 egg
- 1 ball mozzarella cheese, sliced
- 1 cup parmesan cheese, grated
- Salt and pepper to taste
Instructions:
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat.
- Saute mushrooms, garlic, and onion until they turn limp, approximately 5-8 minutes.
- Add ground turkey and saute until the meat is thoroughly cooked, breaking up any clumps occasionally.
- Incorporate crushed tomatoes, white wine, fresh herbs, and balsamic vinegar into the skillet.
- Cook, stirring frequently, until the mixture thickens, approximately 15-20 minutes.
- Stir in sun-dried tomatoes and season the mixture with salt and pepper to taste.
- Allow the mixture to cool slightly.
- Combine ricotta cheese, egg, and goat cheese, mixing until a smooth consistency is achieved.
- Grease a baking dish or lasagna pan.
- Spread half of the meat mixture evenly over the bottom of the prepared pan.
- Layer eggplant slices over the meat, slightly overlapping them.
- Cover the eggplant layer with 1/3 of the mozzarella slices.
- Top with the remaining meat mixture.
- Layer eggplant slices over the meat, followed by the ricotta mixture.
- Cover with another 1/3 of the mozzarella slices.
- Finish by layering the remaining eggplant slices and topping them with the remaining mozzarella slices.
- Sprinkle the entire dish with grated parmesan cheese.
- Bake for 40 to 50 minutes or until the lasagna is bubbly and the top is beautifully browned.
- Allow the lasagna to rest for 15 minutes before serving—this step is crucial for optimal flavor development. 🕒
Nutritional Information (per serving):
- Calories: 750.7
- Fat: 46.7g
- Saturated Fat: 22.2g
- Cholesterol: 203.6mg
- Sodium: 1048.8mg
- Carbohydrates: 25.4g
- Fiber: 7.2g
- Sugar: 8.2g
- Protein: 55.8g
This Turkey Eggplant Lasagna is a harmonious blend of flavors and textures, sure to tantalize your taste buds and leave you craving for more! Whether it’s a cozy weeknight dinner or a celebratory feast, this culinary delight promises to elevate any occasion. Indulge in the heartwarming goodness of this Canadian-inspired dish, crafted with love and tradition. Enjoy every sumptuous bite of this comforting lasagna, a testament to the joy of home-cooked meals shared with loved ones. 🍲✨
