Skinny Eggplant Lasagna by Notanotherfoodpost

I would like to start this off by saying that I am not the biggest fan of eggplant…but I would literally eat anything if you put some kind of cheese on it. I truly do love this lasagna recipe as is; however, if you are adamant about not using eggplant you could very easily substitute sliced zucchini and it would still get the job done. Either way, cutting the pasta from this recipe was a really easy way to turn it into a lighter meal (and I had already had PLENTY of grains earlier in the day).

One of my biggest pet peeves in the food world right now is the debate on fat. Yes, a study came out that SUGGESTED that saturated fat MAY not be AS bad as what was once thought, and correct me if I’m wrong, but I believe the conclusion of the study was that more information was needed. My worry is that people who have always used low-fat meats and cheeses have/will start replacing them with full-fat items in places where they normally wouldn’t. (Cough cough… or start adding butter to random things).

If you take this lasagna recipe for example, I used a lean meat and low-fat cheeses and it still has 12 grams of fat per serving. Using full-fat items would have easily doubled the fat, and in turn, largely increased the calories in an already very filling meal. If you do that in all situations (again, where you would normally use low-fat options) you will increase your caloric intake overall and eventually pack on the ol’ el-bees. My personal preference (on a typical day) is to continue to use low-fat options where I normally would, and to reach my fat quota with plant-based sources…I mean, have you tried an avocado with hot sauce on it?! Your life will change.

Anyway, sorry if you didn’t want my opinion… Here’s the recipe. :)

Skinny Eggplant Lasagna

Skinny Eggplant Lasagna


  • 1 tbsp olive oil
  • 5 cloves garlic, minced
  • 1 quart sliced baby Portobello mushrooms
  • 1 lb ground turkey
  • Pinch of S&P
  • 1 tbsp Italian seasoning
  • 1 (15 oz) container low fat ricotta cheese
  • 1 (10 oz) bag frozen spinach
  • 1 large eggplant
  • 15 oz can crushed tomatoes (read the label to ensure tomatoes are the only ingredient)
  • ½ cup shredded low-moisture, part-skim mozzarella


  1. Preheat oven to 400°.
  2. Heat large skillet over medium. Once pan is hot, add in olive oil and garlic. Cook garlic until fragrant (about 30 seconds) then add in mushrooms. Wait until the mushrooms are slightly browned and then add in ground turkey and in S&P and ½ tbsp Italian seasoning. Cook until turkey is browned.
  3. In a mixing bowl, combine low fat ricotta cheese and frozen spinach. Add the rest of the Italian seasoning (½ tbsp) and more S&P if desired. Mix well.
  4. Slice the eggplant lengthwise about ¼ inch thick. You should end up with 7-8 slices (possibly some left over).
  5. Start to build your lasagna in a large baking dish. First, cover the bottom with one layer of eggplant slices (they may overlap slightly). Next, top the eggplant slices with half of your ricotta mixture, followed by all of the crushed tomatoes. With a straining spoon, add all of the turkey/mushroom mixture, filtering out excess water. Top that with another layer of eggplant slices, the rest of your ricotta mixture, and the shredded mozzarella.
  6. Bake for 30-35 minutes, until the mozzarella is slightly browned. Let cool for a few minutes before slicing into 6 equal pieces and serving.

Makes: 1 lasagna servings

Serving size: about 1 cup

Nutrition facts (per serving):

  • Calories: 288
  • Fat: 12 grams
  • Protein: 28 grams
  • Carbs: 17 grams
  • Fiber: 5 grams

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