Hormel Foods Recipes

Ingredients

• 2 medium eggplants, peeled and cut into 1/4-inch-thick lengthwise slices
• 1 pinch garlic salt
• 1 package Jennie-O Turkey Store® Lean Ground Turkey
• 1 (8-ounce) package sliced fresh mushrooms
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning
• 2 cups low-fat marinara sauce
• 1 3/4 cups finely shredded low-fat or fat-free mozzarella cheese

Directions

1. Heat broiler. Lightly coat 13x9-inch baking dish with olive oil cooking spray.
2. Lightly coat eggplant with olive oil cooking spray. Place on medium nonstick baking sheet. Sprinkle both sides of eggplant with garlic salt. Broil 6 inches from heat source 3 to 5 minutes on each side or until tender and browned in spots.
3. Meanwhile, lightly coat medium nonstick skillet with olive oil cooking spray. Set over medium heat. Crumble turkey into skillet. Cook, breaking into chunks with wooden spoon, 3 to 5 minutes or until lightly browned and no longer pink. Remove from skillet. Lightly coat skillet with olive oil cooking spray; add mushrooms and garlic. Cook, stirring occasionally, 8 to 10 minutes or until liquid is evaporated and mushrooms start to brown.
4. Heat oven to 350°F.
5. Place 1/2 of eggplant in single layer in bottom of baking dish. Top with 1/2 each of mushroom mixture, turkey, Italian seasoning, marinara sauce and cheese. Repeat layers. Cover with aluminum foil.
6. Bake lasagna 20 minutes; remove foil. Bake 10 to 15 minutes longer or until hot and cheese is bubbly. Let stand 10 minutes. Cut into 6 equal portions. Serve immediately.