"No Carb" Lasagna

Ingredients:

• 20 oz. of lean ground turkey meat
• 4 Tablespoons of olive oil
• 1 cup of marinara sauce (I used a tomato basil flavor)
• 2 large purple eggplants, sliced (about a 1/4 inch thick)
• 4 yellow squash, sliced into thin rounds
• 1 large yellow onion, diced
• 1 package of white button mushrooms
• 12 oz. jar of roasted red bell pepper, diced  
• 1 cup of part skim ricotta cheese
• 8 oz. package of reduced-fat mozzarella cheese
• 1/4 cup of fresh basil, chopped
• 1 teaspoon of dried oregano
• 1 teaspoon of garlic powder
• Pinch of paprika
• Pinch of salt
• 1 1/2 teaspoons of ground black pepper

Directions:

1.  Preheat the oven to 375 degrees. In a large skillet, add 2 tablespoons of olive oil and the ground turkey meat and cook until it is no longer pink. While the turkey is cooking, heat a large, non-stick grill pan and place about 6-7 eggplant slices on the grill at a time. Grill the eggplant in batches for about 3-4 minutes on each side (medium to medium-high heat). Once the turkey is finished cooking transfer it to a medium sized bowl and set aside.
2.  In the same skillet, add 2 tablespoons of olive oil, diced onion, and mushrooms. Saute for about 6-8 minutes on medium-high heat. Season onions and mushrooms with a dash of salt and 1 teaspoon of ground black pepper. Add the onion and mushroom mixture to the ground turkey in the medium sized bowl and stir until well incorporated.
3.  Next, add the sliced yellow squash in the same skillet where you cooked the turkey, onion, and mushrooms. Saute the sqaush on medium-high heat for about 8-10 minutes or until it is soft and lightly browned. Reduce heat to low once they are finished cooking. In a small bowl, add the ricotta, fresh basil, dried oregano, garlic powder, paprika, and 1/2 teaspoon of black pepper. Stir until well incorporated. Place the diced roasted red bell pepper in a small bowl so it is ready to add to the assembly.
4.  In a 9x13 in. casserole dish add about 1/2 cup of the marinara sauce to line the bottom of the baking dish. Next add half of the grilled eggplant slices, sauteed squash, roasted red bell pepper, and turkey, mushroom, and onion mixture. Spread all of the ricotta cheese mixture and half of the mozarella cheese over the top of the first half of veggies. Lastly, add another 1/2 cup of marinara sauce, the other half of all of the veggies, and top with the remaining half of mozzarella cheese. Bake for about 30 minutes. Let it set for about 10 minutes to cool and set. Enjoy!