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  7. Jean Choi’s Turkey Eggplant Lasagna Recipe

Jean Choi’s Turkey Eggplant Lasagna Recipe

Ingredients for Cashew Cheese

  • 1 cup raw cashews, soaked for at least 2 hours
  • 2 tbsp water
  • ¼ cup nutritional yeast
  • 2 cloves garlic
  • 1 tsp apple cider vinegar
  • ½ tsp sea salt

Ingredients for Eggplant Lasagna

  • 2 eggplants, cut lengthwise into ¼ inch thick slices
  • 1 tbsp avocado oil
  • 1 tbsp ghee
  • 1 lb ground turkey
  • 2 garlic cloves, minced
  • 1.5 cups sugar-free marinara sauce
  • ⅓ cup packed fresh basil leaves, torn into small pieces.
  • Sea salt, to taste

Directions for Cashew Cheese

  1. Drain the soaked cashews and place in the food processor.
  2. Add the rest of the ingredients and blend until thick and creamy. Set aside.

Directions for Eggplant Lasagna

  1. Heat up the broiler.
  2. Brush both sides of the eggplant slices with avocado oil and sprinkle with sea salt.
  3. Place eggplant slices on a broiler safe baking sheet and broil for 8 minutes, flipping them half way through.
  4. Take out the eggplants and lower the oven to 350 degrees F.
  5. Heat ghee in a saucepan over medium high heat.
  6. Add ground turkey, garlic, and salt in the saucepan, stirring until the turkey is browned.
  7. Add marinara sauce into the saucepan, lower the heat, and let it simmer for 10 minutes.
  8. Remove from heat and stir in basil leaves.
  9. Spread out ¼ of the turkey marinara sauce evenly at the bottom of a 8×8 baking dish.
  10. Take ⅓ of the eggplant slices and add a layer on top of the sauce, having the edges overlap.
  11. Spread ⅓ of the cashew cheese on top of the eggplants.
  12. Repeat these layers 2 more times, then top with remaining turkey marinara sauce.
  13. Bake for 30 minutes until the lasagna is bubbling.
  14. Let it cool for 10 minutes before serving.