|Chicken Lasagna with Roasted Vegetables|
Trying to re-do a classic is sometimes not a good thing. However, lasagna is very forgiving - as long as you keep the flavours bold in your sauce. To cut back on a few carbs and calories, I replaced half the quantity of lasagna noodles, with layers of roasted eggplant and zucchini. Before you start saying yuck - hear me out! (My husband loathes eggplant.) I'll be honest and say that you don't even really taste the eggplant, it just adds some body to the dish and is a means of separating all those layers of chicken and cheese. Great way to add some extra fiber and nutrients.
I have made a version with all grilled vegetables to replace the pasta, but I think this version is a happy medium. I used the same amount of ground chicken as ground beef. I like to a little bit of shredded extra old cheddar between the layers to add some extra flavour (about 1 tablespoon). I chose a slender, young eggplant - fewer seeds and it didn't need to be salted to remove any bitterness. I also added some grilled sliced zucchini. I chose these two vegetables as they are pretty neutral once grilled and would soak up the tomato sauce nicely. It worked!
|Slice the eggplant as thin as possible before grilling|
|Season with salt and pepper after grilling|
|Cover with cheese, bake at 350F covered 30 min, 10 min uncovered.|