Eggplant Noodle Lasagna with Tofu & Turkey

_MG_2013

Okay….so today is the BIG Spartan Race – I am downright scared! We got an email this week saying the race will take place all throughout Citi Field AND there will be 25 obstacles – yikes!

So to gear up for the big day I decided to make one hearty meal last night that was still light but would give us the energy that we needed to make it through today.

  1. Preheat oven to 450degrees &  line 2 baking sheets with parchment paper
  2. Thinly slice your eggplant vertically, lay on baking sheets – spray with cooking oil, sprinkle with S/P & place in oven for 15minutes
  3. In a food processor (or blender) add: 1 package Nasoya Lite Firm Tofu, 2T EVOO, 1T nutritional yeast, 1t minced garlic, 1t salt, 1/2C fresh basil & 3C fresh spinach leaves – blend until smooth consistency & set aside (yes, same mix as my Tofu Stuffed Shells)
  4. Slice up 12 button mushrooms & add to a pre greased stovetop pan- toss until soft & set in side bowl
  5. In the same pan add 1 sliced red pepper – toss until soft & set in a new side bowl
  6. In the same pan add: 1lb ground turkey, 1/2 a diced yellow onion, 1t minced garlic & 1T water – brown

Now let’s begin to layer this lasagna up…

  • Grab a large baking pan & cover bottom with marinara (I just used Newman’s Organic). 
  • Then layer with 4-6 eggplant slices, top with the turkey mixture & add a bit more marinara on top
  • Layer with dollops of the tofu mixture & use a spatula to smooth it out
  • Now layer with the mushrooms & peppers
  • Top with 4-6 more eggplant slices, cover with your remaining marinara & sprinkle on nutritional yeast, salt & pepper

Lower your oven temp to 350degrees if you are going to bake right away & cook for 30-40minutes. However, I made mine earlier in the day – covered with aluminum foil, set in the fridge & took on later on in the night to bake – easy as that!

Okay off to the race I go! Hopefully reporting back tomorrow with zero injuries & only fond memories!  I will try to take some pics & post on my twitter account – check me out at @sparkldsidewalk!!

Nutritional Info Per Piece (Serves 8 Pieces): 200 calories – 11 grams of fat – 25 carbs – 21 grams of protein 

Continue reading for ingredient list…

Ingredient List for Eggplant Noodle Lasagna with  Tofu & Turkey:

  • 1lb ground turkey
  • 1 package Nasoya Lite Firm Tofu
  • 2 eggplants
  • 1/2 yellow onion
  • 3C spinach
  • 12 button mushrooms (or any kind of mushroom)
  • 1 red pepper (or any color pepper)
  • 1 jar marinara
  • 2T EVOO
  • 1T Nutritional yeast
  • 1t Minced garlic
  • S/P

2 responses

  1. Pingback: Turmeric Spiced Eggplant with Quinoa Rice Mix & Tahini Sauce « thesparkledsidewalk

  2. Pingback: Meatless Monday: ‘Ricotta’ Eggplant Rolls « thesparkledsidewalk

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