Step 1

Preheat the oven to 375 degrees F.

Step 2

Place olive oil a large dutch oven or pot over medium high heat. Once oil is hot, add in turkey, onion, bell pepper and garlic. Break up the turkey and cook for 5-8 minutes or until turkey is no longer pink.

Step 3

Next add in diced tomatoes, tomato paste, water, basil, dried oregano, fennel seeds, salt and pepper. Stir until well combined then reduce heat to low, cover and simmer. Stir every few minutes.

Step 4

Place sliced eggplant on large baking sheet coated with nonstick cooking spray. Sprinkle with salt and roast in the oven for 10-15 minutes to help dry out the eggplant a bit. This is a critical step. After eggplant is done cooking, remove or cut off it's skin.

Step 5

While eggplant is cooking, you can mix together the ricotta, parmesan and egg in a medium bowl until well combined.

Step 6

Once eggplant is done cooking, remove the turkey meat sauce from the heat and allow to cool a bit. After it has cooled off for a few minutes, add 1/2 cup of meat sauce to the ricotta mixture.

Step 7

To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9x9 inch baking pan coated with nonstick cooking spray. Place half of eggplant slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then break apart half of the burrata and drop on top (I just cut up the burrata with a knife).

Step 8

Repeat layers again starting with the meat sauce, eggplant slices and ricotta mixture and finishing with burrata on top. Cover with foil and bake for 40 min.

Step 9

Remove foil and broil for 5-10 minutes or until cheese is golden brown and bubbly on top. Serve with a side salad. Serves 6.