Description
A rich and wholesome Chicken & Eggplant Lasagna Bake with no pasta, made with roasted eggplant layers, creamy ricotta cheese, flavorful chicken sauce, and melty provolone for a low-carb twist on a classic Italian favorite.
Ingredients
1 pound ground chicken
1 large eggplant, sliced ¼ inch thick
2 large eggs
16 oz whole milk ricotta cheese
½ cup heavy cream
⅓ cup Primal Kitchen Tomato Basil Sauce or Rao’s Homemade Marinara (alcohol-free)
¾ cup Tillamook Parmesan Cheese, grated
⅓ cup mayonnaise
1 cup chopped spinach
1 tablespoon chopped basil
½ cup nutritional yeast
1 tablespoon Italian seasoning
2 tablespoons chopped parsley
1 teaspoon real salt
1 teaspoon black pepper
8 oz Tillamook Provolone Cheese, sliced
Olive oil for brushing
Instructions
1.
2. Preheat oven to 400°F (200°C). Grease a baking sheet lightly with olive oil.
3. Cut both ends off the eggplant and slice it into ¼ inch thick rounds. Optionally peel stripes of the skin for a softer texture.
4. Brush both sides of each eggplant slice lightly with olive oil mayonnaise.
5. In a bowl, mix nutritional yeast, grated Tillamook Parmesan Cheese, Italian seasoning, chopped parsley, and black pepper to make the dry dredge.
6. Coat each eggplant slice in the dredge mixture and arrange on the prepared baking sheet.
7. Bake for about 20 minutes until golden brown and tender. Set aside to cool.
8. Meanwhile, brown the ground chicken in a skillet over medium heat with salt, pepper, and Italian seasoning until fully cooked.
9. Pour in heavy cream and simmer until reduced by half.
10. Add the Primal Kitchen Tomato Basil Sauce or Rao’s Marinara and stir well. Let cool slightly.
11. In a large bowl, combine eggs, ricotta, chopped spinach, basil, parsley, grated Tillamook Parmesan Cheese, Italian seasoning, and black pepper. Mix until smooth.
12. To assemble, spread a thin layer of chicken marinara sauce at the bottom of a greased baking dish.
13. Add a layer of roasted eggplant slices, followed by a layer of the ricotta mixture.
14. Repeat layering—sauce, eggplant, cheese—until all ingredients are used.
15. Top with sliced Tillamook Provolone Cheese.
16. Bake at 400°F for 15–20 minutes until the top is golden brown and bubbly.
17. Allow to rest for 5–10 minutes before slicing and serving.
18.
Notes
You can use Cabot or Organic Valley cheese options for a clean and high-quality finish.
Primal Kitchen and Rao’s sauces are excellent alcohol-free marinara choices for this recipe.
For extra creaminess, add a spoonful of mayonnaise into the ricotta mixture.
Add crushed red pepper flakes for a little spice or drizzle olive oil before baking for a rich finish.
This lasagna bake can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
Reheat at 350°F until warmed through; the texture and flavor stay perfect even after reheating.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole, Main Course, Meal Prep
- Method: Baking
- Cuisine: Italian