Ground Turkey and Eggplant Lasagna

Ingredients
2 Small/medium eggplants, sliced length wise
1 container (approx. 1.25lbs) of ground, lean turkey
4-5 chicken sausages, wrapping removed and ground up in processor
3 carrots, grated
1 zucchini, grated
1 onion, diced
14oz can tomato sauce
14oz can diced tomatoes
1 T italian seasoning
8oz mushrooms
1 T (or less) of minced garlic
Coconut oil
Salt & pepper to taste
2 C Soy shredded "cheese" (or regular cheese if you prefer)
(I know the ingredients list looks scary, but it's SO easy!)

Directions
Preheat oven to 400°F.

Lay eggplant slices in a single layer on 2 pan sheets. Brush both sides with melted coconut oil and sprinkle with salt & pepper. Bake in the oven for 10 minutes, flip, and bake for another 10 minutes. Cut away the eggplant skin.

Lower the oven temperature to 350°.

Saute the mushrooms in a teaspoon of coconut oil until all of the liquid is evaporated and they begin to slightly brown, about 7 minutes. Season with a little bit of salt & pepper. Right before you're about done with the mushrooms, add the garlic and saute for a few more minutes. Place into large bowl.

Mix the turkey, sausage, carrots, zucchini, and onion. Brown in a skillet.

In the same large bowl that you placed the mushrooms in, mix the turkey mixture with tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper.

Grease a square baking dish. The first layer will be the turkey mixture. Then add the cheese. Followed by the eggplant. Continue this cycle until you're done and all you have left is cheese to sprinkle on the top. Bake for 30 minutes, or until cheese begins to bubble and brown.

Makes 8 servings
Cals: 298; Carbs: 19; Fat: 13; Protein: 29; Sodium: 842 (you can reduce this by using low sodium canned products and/or freshly diced tomatoes); Sugar: 8