Chicken and Eggplant Pasta-less Lasagna
Chicken and Eggplant Pasta-less Lasagna

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, chicken and eggplant pasta-less lasagna. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chicken and Eggplant Pasta-less Lasagna is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Chicken and Eggplant Pasta-less Lasagna is something that I’ve loved my entire life. They’re fine and they look fantastic.

Roasted eggplant strips take the place of pasta strips and feta cheese takes the place of mozarella. This is a fun and delicious twist on the Italian favorite. The eggplant is layered with tomatoes, cooked diced chicken, and mozzarella cheese.

To get started with this recipe, we have to prepare a few ingredients. You can cook chicken and eggplant pasta-less lasagna using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Chicken and Eggplant Pasta-less Lasagna:
  1. Make ready 2 cup chopped chicken breasts
  2. Prepare 10 eggplant slices
  3. Take 2 cup ricotta cheese
  4. Take 2 cup tomato sauce
  5. Get 1/4 cup diced onion
  6. Get 1/4 cup diced mushrooms
  7. Make ready 1 clove garlic sliced
  8. Make ready 2 tbsp olive oil

Pasta-Less Eggplant Lasagna Roll-Ups. by Jennafer Ashley. Roasted eggplant serves as the perfect vessel for rolling up ground meat and a cashew cheese filling with herbs for a lasagna-style dish that is light and filling - perfect for dinner year-round. For those of you dieting, or allergic to most pasta, this dish is for you…there are no pasta noodles, just layers of eggplant, sauce and cheese. Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta!

Steps to make Chicken and Eggplant Pasta-less Lasagna:
  1. Preheat oven to 325.
  2. Add diced mushrooms, garlic and onion to hot olive oil in frying pan.
  3. Once that's done add tomato sauce (I used my moms home made but you can use any) .
  4. Once its warm take a glass, meatloaf sized glass or heat safe dish and add a thin layer of tomato sauce.
  5. Add a layer of eggplant.
  6. Add a layer of ricotta.
  7. Add a layer of chicken.
  8. Repeat!!! Until dish is full.
  9. Use your judgement on how much will fit while measuring your ingredients, depending on the size of your baking dish and how many people you're serving.
  10. Bake 20 -25 min or until chicken and center is hot.

Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable. The peel of the eggplant is edible. We used thinly sliced eggplant in lieu of noodles and layered spinach, ricotta cheese and marinara sauce for a satisfying vegetarian meal. Eggplant Lasagna with Crude HamOn dine chez Nanou. Salting and draining the eggplants and tomatoes removes excess water, which not only makes for a meatier texture, it also concentrates the flavors.

So that’s going to wrap it up with this special food chicken and eggplant pasta-less lasagna recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!