Chicken Lasagna

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.

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