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Low Carb Eggplant Lasagna with the Best Turkey Meat Sauce + Burrata

This noodless version of eggplant lasagna is a wonderful low carb dinner. Made with a rich italian turkey meat sauce and three cheeses! Everyone will love this.
Course Dinner, Gluten Free, Grain Free, High Protein, Italian, Low Carb
Keyword eggplant lasagna
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 390 kcal
Author Monique of AmbitiousKitchen.com


  • 1 teaspoon olive oil
  • 1 pound lean 93% ground turkey
  • 1/2 yellow onion, minced
  • 1 small red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 (15 oz) can no salt added diced tomatoes
  • 1 (6 oz) can tomato paste
  • 1/2 cup water
  • 2 tablespoons fresh minced basil (about 8 large leaves)
  • 1 tablespoon dried oregano
  • 1/4 teaspoon fennel seeds
  • 3/4 teaspoon salt, plus more if necessary
  • 1/8 teaspoon freshly ground black pepper
  • 1 large eggplant, cut lengthwise into 1/4 inch slices (about 6-8 large slices)
  • 1 cup part skim ricotta
  • 1 egg
  • 2 tablespoons parmesan cheese
  • 8 oz burrata (can also use fresh mozzarella)


  1. Preheat the oven to 375 degrees F.
  2. Place olive oil a large dutch oven or pot over medium high heat. Once oil is hot, add in turkey, onion, bell pepper and garlic. Break up the turkey and cook for 5-8 minutes or until turkey is no longer pink.
  3. Next add in diced tomatoes, tomato paste, water, basil, dried oregano, fennel seeds, salt and pepper. Stir until well combined then reduce heat to low, cover and simmer. Stir every few minutes.
  4. Place sliced eggplant on large baking sheet coated with nonstick cooking spray. Sprinkle with salt and roast in the oven for 10-15 minutes to help dry out the eggplant a bit. This is a critical step. After eggplant is done cooking, remove or cut off it's skin.
  5. While eggplant is cooking, you can mix together the ricotta, parmesan and egg in a medium bowl until well combined. 
  6. Once eggplant is done cooking, remove the turkey meat sauce from the heat and allow to cool a bit. After it has cooled off for a few minutes, add 1/2 cup of meat sauce to the ricotta mixture.
  7. To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9x9 inch baking pan coated with nonstick cooking spray. Place half of eggplant slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then break apart half of the burrata and drop on top (I just cut up the burrata with a knife). 
  8. Repeat layers again starting with the meat sauce, eggplant slices and ricotta mixture and finishing with burrata on top. Cover with foil and bake for 40 min. 
  9. Remove foil and broil for 5-10 minutes or until cheese is golden brown and bubbly on top. Serve with a side salad. Serves 6.
Nutrition Facts
Low Carb Eggplant Lasagna with the Best Turkey Meat Sauce + Burrata
Amount Per Serving (1 serving)
Calories 390 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9.6g60%
Carbohydrates 18.8g6%
Fiber 4.4g18%
Sugar 3.8g4%
Protein 30.6g61%
* Percent Daily Values are based on a 2000 calorie diet.