Baked Eggplant & Ground Turkey Lasagna (42g Protein)

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Lasagna might be the ultimate comfort food, but for GLP-1 users, traditional lasagna can feel too heavy, too rich, or too carb-heavy.

That’s where this Baked Eggplant & Ground Turkey Lasagna comes in. It’s high in protein, packed with flavor, and made with layers of roasted eggplant instead of pasta, making it much easier to digest without sacrificing that classic lasagna taste.

The lean ground turkey keeps it light but filling, while the roasted eggplant “noodles” add a deliciously tender texture. A simple, gut-friendly tomato sauce ties everything together, and for those avoiding dairy, there’s an easy dairy-free option that keeps it creamy without cheese overload.

This lasagna is comforting, flavorful, and perfect for meal prep, whether you’re making a cozy dinner or prepping ahead for the week.

Why You’ll Love This Baked Eggplant & Ground Turkey Lasagna Recipe

• Pasta-free but still hearty – Roasted eggplant layers replace noodles for a lighter, more digestible meal.
• High in protein, low in carbs – Keeps you full without spiking blood sugar.
• Easy on digestion – No heavy dairy, no gluten, and mild seasonings.
• Customizable – Can be made dairy-free or with light cheese for extra creaminess.
• Meal prep-friendly – Makes 4-5 servings and stores beautifully.

Why It’s Good for People Who Are Taking GLP-1 Meds (Ozempic, Wegovy, etc)

• Over 40g of protein per serving – Helps maintain lean muscle and keeps hunger at bay.
• Lower-carb and gut-friendly – Eggplant is easy to digest and provides fiber without bloating.
• No heavy, greasy ingredients – Uses lean turkey and dairy-free options for a lighter feel.
• Won’t trigger acid reflux – Simple tomato sauce without heavy garlic or onions keeps it mild.
• Easy to portion – Can be eaten in small amounts without feeling too full.

Baked Eggplant Recipe

Ingredients

For the Lasagna Layers:

• 1 large eggplant, sliced lengthwise into ¼-inch slices
• 1 tbsp olive oil
• ½ tsp salt

For the Turkey Sauce:

• 1 lb lean ground turkey
• 1 tbsp olive oil
• 1 can (14 oz) crushed tomatoes (low-acid if needed)
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional, for depth)

For the Creamy Layer (Dairy-Free Option Available):

• ½ cup ricotta cheese (or ½ cup blended silken tofu for dairy-free)
• 1 egg (or flax egg for dairy-free)
• ½ tsp garlic powder

For Topping (Optional but Delicious):

• ¼ cup grated Parmesan (or nutritional yeast for dairy-free)
• 1 tbsp fresh basil (for garnish)

Instructions

Step 1: Roast the Eggplant
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Brush both sides of the eggplant slices with olive oil and sprinkle with salt. Roast for 12-15 minutes, flipping halfway through, until the eggplant is soft and slightly golden. Set aside.

Step 2: Cook the Turkey Sauce
Heat olive oil in a large skillet over medium heat. Add ground turkey and cook, breaking it apart, until fully browned (about 5-7 minutes).

Stir in crushed tomatoes, oregano, salt, black pepper, and smoked paprika (if using). Simmer for 5 minutes, stirring occasionally.

Step 3: Mix the Creamy Layer
In a small bowl, mix ricotta cheese (or blended silken tofu), egg, and garlic powder until smooth.

Step 4: Assemble the Lasagna
In a 9×9-inch baking dish, layer half of the roasted eggplant slices on the bottom.

Spread half of the turkey sauce over the eggplant. Add half of the creamy ricotta mixture on top.

Repeat layers with the remaining eggplant, turkey sauce, and ricotta mixture.

Sprinkle the top with Parmesan (or nutritional yeast for dairy-free).

Step 5: Bake and Serve
Bake at 375°F (190°C) for 20 minutes, until bubbling and lightly golden on top.

Let cool for 5 minutes, then garnish with fresh basil and serve warm.

Nutrition (Per Serving, Serves 4-5)

• Calories: ~460
• Protein: ~42g
• Carbs: ~16g
• Fat: ~22g

Chef’s Tips + Substitutions

• For extra creaminess – Add a spoonful of Greek yogurt to the ricotta layer.
• Want more fiber? – Toss some chopped spinach into the turkey sauce for an extra veggie boost.
• Make it even softer – Let the lasagna rest for 10 minutes after baking for an ultra-soft texture.
• Meal prep tip: Store in airtight containers for up to 4 days in the fridge. Reheat in the microwave or oven.
• Make it 100% dairy-free – Use silken tofu instead of ricotta and nutritional yeast instead of Parmesan for a completely dairy-free version.

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