No Noodles Ground Turkey Lasagna

Ok, this dish was the one I was most excited, yet most nervous to make. I've never even made regular lasagna, let alone paleo style! For vegans and vegetarians, simply omit the meat.

Keep in mind, my mom makes the best lasagna ever. Although our versions differ, there's still a lot riding into this dish. Gotta make my momma proud!

For "noodles," we used sliced eggplant.  If you can, find free range ground turkey. For cheese, we used our raw cheeze
recipe, and the veggies used were organic. And our not so secret ingredient is honey! Yes, honey. And only because the marinara sauce we used was too tangy for our taste. If you like tangy, omit the honey.  The marinara sauce we tried and loved is Walnut Creek. No salt added, gluten-free, and organic.

Non-stick pans are great because we didn't use oil to sauté the veggies or cook the ground turkey sauce. We only used olive oil to grease the casserole, which was only about 1/4 teaspoon.

After all the chopping, sautéing, layering, and baking, we finally did it. Whoa!

No Noodles Ground Turkey Lasagna

1 lb ground turkey
2 1/2 cups marinara sauce2 eggplants
2 small zucchini
1 red bell pepper, chopped
2 cups sliced mushrooms
1 tablespoon minced garlic
1 cup chopped sweet onion
1 cup baby spinach
2 cups raw cheeze, divided
Sea salt and pepper to taste
Honey (optional)
"Parmesan cheese" - mix equal parts almond meal/flour and nutritional yeast

Pre-heat oven to 350 degrees.

Cut stems off of eggplants and leave skin on. Cut into 1/4 inch thick slices. Don't worry, I'm still mastering the art of slicing and some of the pieces were thick and uneven. In a non-stick griddle, heat each side to about a minute to remove moisture. Set aside.

In large non-stick saucepan, cook the ground turkey and season with sea salt and pepper.  When cooked, drain the meat. Stir in the marinara sauce and season according to taste. This is where we put honey to lessen the tangy. Set aside.

In the same saucepan, sauté the garlic and onions for a few minutes and then add the zucchini, bell pepper, and mushrooms. Set aside.

Grease a 9x13 casserole

Layer 1: half of eggplant slices
Layer 2: 1 cup raw cheeze
Layer 3: half of turkey marinara
Layer 4: half of sautéed veggies
Layer 5: baby spinach
Layer 6: eggplant slices
Layer 7: 1 cup raw cheeze
Layer 8: sautéed veggies
Layer 9: turkey marinara
Layer 10: drizzle as much "Parmesan cheese" as you like

Bake in the oven for 35 minutes. And you'll be as surprised as we were when we devoured this lasagna! By far, our most flavorful and colorful dish yet...wow!