Low Carb Chicken & Eggplant Lasagna

🧂 Ingredients

• 1 pound Ground Chicken
• 1 Eggplant

  Large
• 2 Eggs
• 16 oz Ricotta

  Whole Milk
• ½ cup Heavy Cream
• ⅓ cup Rao's Marinara
• ¾ cup Parmesan

  grated
• ⅓ cup Mayo
• 1 Cup Spinach

  Chopped
• 1 tbsp Basil

  Chopped
• ½ cup Nutritional Yeast
• 1 tbsp Italian Seasoning
• 2 tbsp Parsley

  Chopped
• 1 tsp Real Salt
• 1 tsp Black Pepper

Instructions

• 1 Prepare the Dry Dredge mix by combining the nutritional yeast ⅔ cup Parmesan
  Cheese, Italian seasoning. parsley and black pepper.
• 2 prepare the cheese mixture by combining eggs, ricotta, spinach, basil, parsley,
  parmesan, Italian seasoning and black pepper
• 3 Cut both ends off of the eggplant, optional step to peel stripes off of the
  eggplant. (I feel like its is easier to eat with less skin) .Next slice eggplant
  into ¼ inch slices
• 4 Brush may on both sides of the sliced egg plant one at a time and place in the
  dry breading dredge then place on a greased sheet pan.
• 5 Bake at 400 degrees F. For about 20 minutes until golden brown.
• 6 while eggplant is cooking brown off ground chicken in a pan with salt, pepper,
  and Italian seasoning. once chicken is cooked add heavy cream and reduce by
  half. Finally stir in the marinara then Set aside to cool
• 7 once the eggplant is out of the oven you can assemble the lasagna stating with
  layers of the cheese mixture, eggplant, chicken and repeat. top of with sliced
  provolone cheese
• 8 Bake at 400 degrees F. for 15-20 minutes until golden brown.

Nutrition Info