Q: This sounds like a great dish to prepare ahead of time. What do you think, Mita?

A: Absolutely! Assemble the lasagna and cover tightly. You can refrigerate it for up to two days, but baking it within 24 hours gives you the best texture. When you’re ready to eat, pop it in the oven.

Q: I want to make this tonight, but I can’t find the pizza seasoning. What can I use instead?

A: Use an equal amount of Italian seasoning. You’ll still get those familiar herbs that make the whole dish taste like pizza night meets lasagna night.

Q: My eggplant still feels firm after roasting. Should I layer it anyway?

A: No, you don’t want to do that! Keep roasting it in 3-minute increments until it feels soft and flexible. If the eggplant goes into the lasagna firm, you might need power tools to cut through it!

Nutritious Pizza-fied Eggplant Lasagna

Description

My Nutritious Pizza-fied Eggplant Lasagna is classic comfort food with a fun pizza-inspired twist. It delivers all the satisfaction you want from lasagna while bringing something just a little unexpected to the dinner table.

Ingredients

Scale

2 Medium/large eggplants
2 Pounds ground turkey
3 14-ounce jars pizza sauce
1 Large bell pepper
1 Large yellow onion or 1 1/2 medium yellow onions
1 16-ounce bag frozen spinach
8 Ounces shredded mozzarella cheese
3 Large garlic cloves
2 Tablespoons chopped fresh oregano, divided
2 1/2 Teaspoons salt, divided
2 1/2 Teaspoons garlic granules, divided
2 Teaspoons onion powder, divided
2 Teaspoons pizza seasoning or Italian seasoning, divided
1 Bay leaf
1 Tablespoon olive oil, plus more for brushing the eggplant

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Instructions

Preheat the oven to 425°F.
Wash all the vegetables and the oregano. Cut the eggplant lengthwise into strips no thicker than 1/4 inch. Arrange them in a single layer on lined baking sheets, then lightly coat both sides with olive oil spray.
Roast for 10 to 12 minutes. Flip and roast for another 8 to 10 minutes.
While the eggplant roasts, chop the onion and bell pepper, mince the garlic, and roughly chop the oregano. Thaw the spinach, then squeeze out as much liquid as possible.
When the eggplant pieces feel soft and a fork pierces through them easily, remove them from the oven and set aside. Reduce the oven temperature to 350°F.
Heat the olive oil in a large pan over medium heat. Add the onion and 1/2 teaspoon salt. Sauté for about 6 minutes, until the onion softens and develops some color.
Add the ground turkey and break it into small pieces. Once it begins to brown, stir in 1 teaspoon salt, 1 1/2 teaspoons garlic granules, 1 teaspoon onion powder, the fresh garlic, 1 teaspoon pizza seasoning, and the bay leaf. Continue cooking until no pink remains and the turkey reaches 165°F, about 8 to 10 minutes total.
Add the bell pepper, spinach, and pizza sauce. Stir in the remaining 1 teaspoon salt, 1 teaspoon garlic granules, 1 teaspoon onion powder, and 3/4 teaspoon pizza seasoning. Simmer uncovered over medium-low heat for 15 minutes. Stir in 1 1/2 tablespoons fresh oregano during the final 2 to 3 minutes. Taste and adjust the seasonings as needed, then remove the bay leaf.
Spread a thin layer of the turkey and pizza sauce mixture across the bottom of a 9 x 13-inch baking dish. Add the first layer of eggplant, cover it with more of the turkey mixture, and sprinkle mozzarella over the top. Repeat this order for the second layer. For the third and final layer, add the remaining eggplant, turkey mixture, and mozzarella, then finish with 1/4 teaspoon pizza seasoning. Divide each component carefully so you have enough for all three layers.
Bake uncovered for 25 to 30 minutes, until the sauce bubbles around the edges and the mozzarella melts. Sprinkle the remaining 1/2 tablespoon fresh oregano over the top. Rest for 10 minutes before slicing.
Serve and enjoy!