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In a heavy pot deep enough, heat oil and add garlic and ground turkey.Fry the meat until it is slightly brown. Set aside.
To make the sauce, put the tomatoes in boiling salted water, then rince in cold water. Remove the skin and set aside.
Heat oil in a large pot and add 2 cloves minced garlic, but do not let them get brown. Add the tomatoes, and flatten them with a fork or potato masher.Add the parsley in the pot and mix well.
Put the turkey in the tomatoes and stir.Simmer over medium heat and reduce by about half.At the very end, add the basil. Set aside.
Preheat the Egg at 500 F.
Peel the eggplants and slice them the long, at a thickness of about 1/4 inch.Oil them, salt them and roast them on the Egg on each side. Set aside.
Lower the temperature of the Egg to 350 F.
In a bowl, combine ricotta, Parmesan, eggs and nutmeg. Set aside
In another bowl, combine the mozzarella and provolone. Set aside.
Fill your large lasagna pan in layers, as follows:
Bake in the large egg, no lid on the dish, but with the Egg closed (of course), for an hour. Let the lasagna stand 20 minutes on the counter before serving.
Number of Servings: 12
Time to Prepare: 2 hours