Meat

• olive oil
• 2 cloves garlic, minced
• 1 1/4 pound extra-lean ground turkey

Tomato Sauce

• olive oil
• 2 cloves garlic, minced
• 10 large fresh tomatoes
• sea salt
• 1/2 cup chopped Italian parsley
• 1/2 cup chopped fresh basil
• salt and pepper

Eggplants

• 2 large eggplants
• olive oil
• salt

Cheese Mix

• 1 pound light ricotta
• 1 1/2 cup grated Parmesan
• 2 large eggs, lightly beaten
• 1/2 teaspoon ground nutmeg

• 2 cups grated provolone
• 2 cups grated mozzarella

Pasta

• 1 pound of fresh lasagna noodles, whole wheat

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:

• sauce
• pasta
• sauce
• half of the eggplants
• a third of the grated cheese
• pasta
• sauce
• all of the ricotta mix
• pasta
• sauce
• the other half of the eggplants
• a third of the grated cheese
• pasta
• sauce
• the remaining grated cheese

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.