Low-Carb Turkey Quinoa Lasagna Daniel Tan reviews online

Low-Carb Turkey Quinoa Lasagna


Daniel Tan

I made this because I needed a low-carb meal. This is delicious and satisfying. Serve hot, topped with Parmesan cheese if you like.

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Edition Details

Author

Daniel Tan

Cooking method

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.
Preheat oven to 350 degrees F (175 degrees C).
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.
Spread a layer of sauce in the bottom of a 9x13-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.
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.

Number of persons

12

Full cooking time

20 m

Cooking time

1 h 20 m

Time for preparing

1 h 40 m

Calories

465

Fats

27.7 g

Carbohydrate

25.3g

Protein

29.6 g

Cholesterol

90 mg

Sodium

755 mg

Ingredients Low-Carb Turkey Quinoa Lasagna

3 cloves garlic, minced
salt and ground black pepper to taste
1 pound ground turkey
1 small yellow onion, chopped
1 (16 ounce) package shredded mozzarella cheese
1/4 cup olive oil, divided
1 (16 ounce) package shredded Cheddar-Monterey Jack cheese blend
1 cup quinoa
1 tablespoon Parmesan cheese (optional)
2 eggplants, peeled and sliced 1/8-inch thick
1 (24 ounce) jar spaghetti sauce (such as Hunt's®)

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