If you love lasagna but want something lighter, this Ground Turkey Eggplant Lasagna is the move.
It’s packed with flavor, has all the cozy feels of a traditional lasagna, but swaps the pasta for roasted eggplant slices and uses lean ground turkey instead of beef.
I’ve made this on weeknights when I want something hearty but not too heavy.
It’s saucy, cheesy, and still hits that comfort food craving—just with more veggies.
Why I Love This Recipe
This one’s a staple in my rotation. It feels special, but it’s not complicated. You roast eggplant instead of boiling noodles, and the turkey keeps it light but still super satisfying.
- You still get all the cheesy, saucy lasagna goodness
- It’s low-carb and gluten-free without even trying
- Eggplant gets tender and a little smoky when roasted
- The ricotta layer is creamy and comforting
- Leftovers are even better the next day
Servings and Time
Serves: 6
Cook Time: 1 hour 15 minutes
Prep Time: 25 minutes
Total Time: 1 hour 40 minutes
What You’ll Need
- 2 medium eggplants, sliced 1/4-inch thick, lengthwise
- 1 lb ground turkey (93% lean)
- 2 cups marinara sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons fresh basil, chopped
- Cooking spray
Tools You’ll Need
- Sheet pan
- Skillet
- Mixing bowls
- 9×13 baking dish
- Spatula
- Knife and cutting board
- Foil
Pro Tips
- Salt the eggplant slices if they seem extra watery; it helps them roast better
- Let the lasagna rest 10-15 minutes before slicing so it sets nicely
- Use a mandoline slicer for even eggplant layers
- Don’t skip the egg in the ricotta mix—it helps bind everything
- Shred your own mozzarella if you can—it melts better
Substitutions and Variations
- Sub zucchini for eggplant
- Use ground chicken or lean beef instead of turkey
- Swap ricotta for cottage cheese
- Add spinach to the ricotta mix for extra greens
- Use dairy-free cheese to make it lactose-friendly
Make Ahead Tips
- Roast eggplant and cook the meat sauce a day ahead
- Assemble the whole lasagna and refrigerate, then bake when ready
Instructions + Recipe
Step 1: Roast the Eggplant
Step 2: Cook the Ground Turkey
Step 3: Make the Ricotta Mixture
In a bowl, mix 1 cup ricotta cheese, 1 egg, 1/2 cup grated Parmesan cheese, and a pinch of black pepper until smooth.
Step 4: Layer the Lasagna
Step 5: Bake
Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden. Let it rest for 10 minutes before slicing. Sprinkle with 2 tablespoons fresh basil.
Macros (Per Serving – Approximate)
Calories: 340
Protein: 28g
Carbs: 12g
Fat: 20g
Fiber: 4g
Why This Recipe Works (Quick Science)
- Eggplant acts like noodles — it’s sturdy enough to layer but softens as it bakes
- Ricotta and egg bind the filling — this keeps it from sliding apart
- Simmered meat sauce adds depth — cooking it first develops more flavor
- Roasting the eggplant reduces moisture — no soggy lasagna!
Common Mistakes
- Not roasting the eggplant long enough — it stays too firm
- Skipping the rest time after baking — the lasagna falls apart when sliced
- Using watery marinara — makes the dish too soupy
- Overloading the layers — it gets too thick to cook evenly
What to Serve With
- Garlic bread or roasted garlic sourdough
- A crisp Caesar or arugula salad
- Roasted green beans or asparagus
- A glass of red wine or sparkling water with lemon
FAQ
Can I freeze this lasagna?
Yes! Bake it fully, let it cool, slice it, and freeze in portions. Reheat in the oven or microwave.
Do I have to peel the eggplant?
Nope! The skin softens in the oven and adds texture. But peel it if you prefer.
Can I make it dairy-free?
Yes, use dairy-free ricotta and mozzarella.
Is it low carb?
Yes! It’s a great low-carb, gluten-free alternative to traditional lasagna.
Can I make it vegetarian?
Absolutely. Skip the turkey and sauté mushrooms or lentils instead.
Leftovers and Storage
- Store in the fridge up to 4 days
- Reheat slices in the oven or microwave
- Tastes even better the next day
- Freeze in airtight containers for up to 3 months
Let’s Make It!
This Ground Turkey Eggplant Lasagna is cozy, satisfying, and surprisingly simple. It’s perfect for when you want something comforting but not too heavy. Give it a go, and if you try it, I’d love to hear how it went for you. Drop a comment, share your twists, or ask any questions!