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“My version of Italian comfort food.”
1hr 30mins

Ingredients Nutrition


  1. Saute turkey with feneel seeds, salt & pepper.
  2. Add onion and continue to saute until tender.
  3. Add garlic and tomato paste.
  4. Saute for 3-5 minutes.
  5. Add crushed tomatoes and torn basil.
  6. Slice eggplant and place on baking sheet sprayed with olive oil.
  7. Spray top of eggplant and season with salt & pepper.
  8. Bake eggplant at 400 degrees for 10-15 minutes or until tender crisp.
  9. Mix cottage cheese, parmesan cheese, egg beaters, carrot, zucchini, splnach, garlic salt and nutmeg together.
  10. Build lasagna.
  11. Put a thin layer of sauce on the bottom of the lasagna pan.
  12. Place 4 lasagna noodles over sauce.
  13. Top with 1/3 of sauce.
  14. Top with 1/2 cheese mixture.
  15. Top with eggplant "noodles".
  16. Top with 1/3 sauce.
  17. Top with the rest of the cheese mixture.
  18. Place remaining 4 lasagna noodles.
  19. Top noodles with remaining sauce.
  20. Cover all with italian cheese blend.
  21. Bake covered with foil at 350 for 1 hour.
  22. Uncover for last 15 minutes to brown cheese.

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