Chicken Eggplant Lasagna Could Be The Name of This Recipe. But a Much Better Title Is…

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You’ve probably heard of the trend- using random vegetables in recipes instead of noodles: Spaghetti Squash spaghetti, Zucchini noodles, spinach ravioli… Well. I’m obsessed with it.

Here’s my recipe for Which Came First? The Chicken, or the Eggplant? Not to brag on myself, but it’s stinkin’ good. It’s all in the veggies, man.

This recipe is high in protein & fiber as well as low in calories and saturated fat. Hoorah for health!!!

Just so you know- the recipe is literally called, “Which Came First? The Chicken or the Eggplant?”. You have to call it that every time you eat it. It’s kind of the terms and conditions of using my recipe. We have a deal?

Okay, cool. Here’s the recipe:

 

Ingredients:

1 1/2 medium sized eggplants

Olive oil (I used ~4 Tbsp, but it will vary each time)

1 onion diced

1 green bell pepper diced

3 garlic cloves crushed

All the mushrooms in the world (like 7…) sliced up

16 oz boneless, skinless chicken breast cut into bite sizes

Just a few lasagna noodles 🙂 (we’re going to say 3 oz dry for you quantitative folks)

Jar of spaghetti sauce (~24 oz)

3 cups of low-fat cottage cheese

8 oz part-skim mozzarella cheese

Italian seasoning

Cracked black pepper

A sprinkling of shredded Asiago cheese (optional)

Directions:

  • Preheat your oven to 350 degrees Fahrenheit
  • Slice your eggplant into thin strips. If you have a mandolin, now is an opportune time to use it.
  • On medium heat, fry up the egg plant strips on each side, using as much olive oil as you deem necessary. I use about 1 tsp per frying pan round.
  • Toss those aside and turn your focus to the other veggies. In the same pan, put ~2 tsp olive oil and fry up your onion, peppers, mushrooms and garlic.
  • After about 5 minutes, add in your chicken and seasonings and cook until chicken is no longer pink.
  • Now all you gotta do is layer everything up and cook it! Here’s how I layered, but honestly you can get creative with this..
    • Thin layer of sauce
    • Eggplant (it’s like  a puzzle! Just make it fit nice)
    • 1 cup cottage cheese
    • sprinkling mozzarella cheese
    • 1/2 of the chicken & vegetables
    • sprinkling mozzarella cheese
    • Layer of lasagna noodles
    • Layer of sauce
    • 1 cup cottage cheese
    • The rest of the  chicken & vegetables
    • Sprinkling of mozzarella cheese
    • Eggplant
    • 1 cup cottage cheese
    • Layer of sauce
    • The rest of the mozzarella cheese
    • Sprinkling of Asiago cheese
  • WABAM! Toss it in the oven. Cook for 55 min on 350 degrees. Broil for 3-5 minutes or until the top is nice and toasty and delicious looking.
  • READY TO EAT!

Makes 8 servings

~390 kcal & 30 gm protein per serving

Just as a fair warning to you: it might not come out exactly in one piece on day 1. Hey! You eat with your taste-buds and not your eyes. Am I right?

This dish makes great for leftovers and taking to work! The tomatoey cheesey goodness tastes even more fantastic when the flavors mingle with themselves a bit. It will likely come out in 1 peice by the next days leftovers, if you need it to be very pretty for some reason.

Please enjoy and let me know what you think! And don’t let a hate for cottage cheese deter you from trying this. Trust me, it’s fantastic.

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