Ingredients:
For the “Noodles”:
1 large aubergine, sliced lengthwise into slender strips
Salt
Olive oil for brushing
For the Chicken Alfredo Filling:
2 cups cooked and shredded poultry
2 cups ricotta cheese
1 cup grated Parmesan cheese
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2 cups shredded mozzarella cheese
2 cloves garlic, minced
1 cup Alfredo sauce (opt for a keto-friendly variant or craft your own)
Salt and pepper to taste
1/4 cup fresh parsley, finely chopped
For Assembly:
1 cup shredded mozzarella cheese for topping
Instructions:
Prep Eggplant:
Preheat your oven to 375°F (190°C). Slice the aubergine lengthwise into thin strips, roughly 1/4 inch thick. Arrange the slices on a paper towel, sprinkle with salt, and allow them to rest for about 15 minutes to draw out excess moisture.
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Bake Eggplant:
Pat the aubergine slices dry and brush them with olive oil. Lay them on a baking sheet and bake for approximately 15-20 minutes, until they are lightly golden and tender. Remove from the oven and set aside.
Prepare Chicken:
Cook and shred the poultry. Season with salt and pepper to taste.
Mix Filling:
In a mixing bowl, combine the shredded poultry, ricotta cheese, grated Parmesan cheese, shredded mozzarella cheese, minced garlic, Alfredo sauce, and chopped parsley. Blend thoroughly.
Layer the “Noodles”:
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In a greased baking dish, start by arranging a layer of the baked aubergine slices.
Add Chicken Alfredo Filling:
Spoon half of the chicken Alfredo mixture over the aubergine layer, spreading it evenly.
Repeat Layers:
Add another layer of aubergine slices, followed by the remaining chicken Alfredo mixture.
Top with Cheese:
Sprinkle shredded mozzarella cheese over the topmost layer.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the lasagna is thoroughly heated.
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Broil (Optional):
For a golden-brown crust, broil the lasagna for an additional 2-3 minutes until the cheese on top is nicely browned.
Serve:
Allow the Keto Chicken Alfredo Lasagna to cool for a few minutes before slicing. Serve and savor!
How to Freeze:
To freeze this lasagna, assemble it in a freezer-safe dish but do not bake. Cover tightly with plastic wrap and then with aluminum foil. Label and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed, adding an extra 10-15 minutes to the baking time if needed.
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Nutrition Facts (per serving):
Calories: 320
Total Fat: 24g
Saturated Fat: 10g
Cholesterol: 110mg
Sodium: 720mg
Total Carbohydrates: 8g
Dietary Fiber: 2g
Sugars: 3g
Protein: 22g
Servings:
This recipe yields approximately 6 servings.
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