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Low-Carb Turkey Quinoa Lasagna Recipe

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Low-Carb Turkey Quinoa Lasagna Recipe

  • Gluten Free



Ingredients :

  • ¼ cup olive oil, divided
  • 2 eggplants, peeled and sliced 1/8-inch thick
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • 1 small yellow onion, chopped
  • 1 cup quinoa
  • salt and ground black pepper to taste
  • 1 (24 ounce) jar spaghetti sauce (such as Hunt's®)
  • 1 (16 ounce) package shredded mozzarella cheese
  • 1 (16 ounce) package shredded Cheddar-Monterey Jack cheese blend
  • 1 tablespoon Parmesan cheese (Optional)
  • Methods :

  • Step 1

    Heat 1 tablespoon oil in a large skillet over medium-high heat. Fry eggplant slices a single layer at a time, replenishing oil between batches, until golden brown and soft, about 1 minute per side.

  • Step 2

    Preheat oven to 350 degrees F (175 degrees C).

  • Step 3

    Heat remaining 1 tablespoon olive oil in the skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add turkey and onion; cook and stir until turkey is crumbled and no longer pink, about 5 minutes. Stir in quinoa and season with salt and pepper. Pour in spaghetti sauce; cook until sauce is bubbly, 5 to 10 minutes.

  • Step 4

    Spread a layer of sauce in the bottom of a 9×13-inch baking pan. Top with even layers of eggplant slices and Cheddar-Monterey Jack cheese. Repeat layering sauce, eggplant, and cheese, ending with sauce on top. Spread mozzarella cheese evenly on top. Cover with aluminum foil.

  • Step 5

    Bake in the preheated oven until cheese is melted and bubbly, about 45 minutes. Uncover and continue baking until top is golden, about 15 minutes more.

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