Description:
This Keto Chicken Alfredo Lasagna is an innovative, low-carb take on the classic Italian dish. Layers of tender baked aubergine replace traditional pasta noodles, enveloped in a rich, creamy Alfredo sauce and interspersed with a savory mix of chicken, ricotta, Parmesan, and mozzarella cheese. It’s a delectable, guilt-free indulgence that’s perfect for those following a keto lifestyle.
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
- 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.
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”:
- 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.
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.
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.
