13 Jul Eggplant Lasagna made with Turkey, Beef or Tofu
Ingredients
- 1½ cup Sioux Z Wow Marinade
- 2 med. Eggplant sliced in 1/2” slices
- 1 lb. Ground Turkey (beef or tofu)
- 1 tsp Fennel seeds crushed
- 1 lb. Nonfat Cottage Cheese
- 8 oz. Mozzarella Cheese
- 1 pkg. Frozen Spinach thawed and drained
- 2½ cup Spaghetti Sauce
- 6 tbsp Parmesan cheese
Servings: people
Units:
Instructions
To Marinate:
- Place eggplant slices in a zip top bag with 1 C. Sioux Z Wow Marinade. Marinate 1-3 hours.
To Prep.:
- Mix a ½ C. of Sioux Z Wow and the fennel seeds into the ground meat and then brown in a skillet. (If using tofu, mash with a fork and add 1 T. olive oil or butter). Drain on paper towels.
- Place the browned meat or tofu in a large mixing bowl and add the cottage cheese and spinach and mix thoroughly.
To Cook:
- Spoon ½ C. of spaghetti sauce into a greased baking dish (9x13). Layer eggplant, meat mixture and mozzarella and top with 1 C. spaghetti sauce. Repeat layers.
- Sprinkle top with parmesan cheese. (Note: can be assembled ahead and kept in the refrigerator).
- Bake at 400 F for 45 min to 1 hr. Let rest 10 min. before serving.
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