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Low-Carb Turkey Quinoa Lasagna

Daniel Tan

"I made this because I needed a low-carb meal. This is delicious and satisfying. Serve hot, topped with Parmesan cheese if you like."
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1 h 40 m servings 465 cals
Original recipe yields 12 servings (1 9x13-inch baking pan)

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  1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Fry eggplant slices a single layer at a time, replenishing oil between batches, until golden brown and soft, about 1 minute per side.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Heat remaining 1 tablespoon olive oil in the skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add turkey and onion; cook and stir until turkey is crumbled and no longer pink, about 5 minutes. Stir in quinoa and season with salt and pepper. Pour in spaghetti sauce; cook until sauce is bubbly, 5 to 10 minutes.
  4. Spread a layer of sauce in the bottom of a 9x13-inch baking pan. Top with even layers of eggplant slices and Cheddar-Monterey Jack cheese. Repeat layering sauce, eggplant, and cheese, ending with sauce on top. Spread mozzarella cheese evenly on top. Cover with aluminum foil.
  5. Bake in the preheated oven until cheese is melted and bubbly, about 45 minutes. Uncover and continue baking until top is golden, about 15 minutes more.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 465 calories; 27.7 g fat; 25.3 g carbohydrates; 29.6 g protein; 90 mg cholesterol; 755 mg sodium. Full nutrition

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Read all reviews 3
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This was unbelievable delicious! The flavors and textures went together perfectly. This was also easier to digest because it is healthy. This is my favorite lasagna I have ever had, and it woul...

This recipe was great inspiration, but too much cheese for our healthy diet. I added part skim ricotta and cut the shredded cheese to 1 cup total. I also roasted the eggplant, using less oi...

This was a tasty dish. I liked the addition of eggplant and that it used quinoa. This is a nice italian style casserole