Eggplant Lasagna with Spinach andChicken
This Eggplant Lasagna with Spinach and Ground Chicken is a delicious, low-carb, and protein-packed alternative to traditional lasagna. Layers of roasted eggplant, savory ground chicken, sauteed spinach, and a rich tomato sauce come together with creamy ricotta and melted cheese for a hearty, satisfying meal. It’s perfect for a healthy dinner and can easily be made ahead for meal prep!
Total time
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Ingredients
For the Eggplant Layers
2 large eggplants, sliced lengthwise (¼-inch thick)
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
For the Chicken & Spinach Filling
1 lb chicken
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 tsp dried oregano
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
4 cups fresh spinach (or 10 oz frozen, thawed and drained)
½ tsp salt
½ tsp black pepper
For the Sauce & Cheese Layers
2 cups marinara sauce (store-bought or homemade)
1 cup ricotta cheese
1 large egg
½ cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 tbsp fresh basil or parsley (for garnish)
Instructions
1. Prepare the Eggplant
1. Preheat oven to 400°F (200°C).
2. Slice and season: Arrange eggplant slices on a baking sheet, brush both sides with olive oil, and season with salt and pepper.
3. Roast for 15-20 minutes, flipping halfway, until tender and slightly golden. Remove from the oven and set aside.
2. Cook the Chicken & Spinach
4. Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until soft (about 3 minutes).
5. Add ground chicken and cook until browned, breaking it apart with a spatula (5-6 minutes).
6. Season with oregano, Italian seasoning, red pepper flakes, salt, and pepper.
7. Add spinach and cook until wilted (2 minutes). Remove from heat.
3. Prepare the Cheese Mixture
8. In a bowl, mix ricotta, egg, and Parmesan cheese until well combined.
4. Assemble the Lasagna
9. Lower oven temperature to 375°F (190°C).
10. Spread ½ cup marinara sauce on the bottom of a greased 9×13 -inch baking dish.
11. Layer the eggplant slices to cover the bottom, followed by half of the chicken-spinach mixture, half of the ricotta mixture, and ½ cup marinara sauce.
12. Repeat layers: Add another layer of eggplant, the remaining chicken-spinach mixture, the rest of the ricotta, and another ½ cup marinara.
13. Top with mozzarella cheese and the remaining marinara sauce.
5. Bake the Lasagna
14. Cover with foil and bake for 25 minutes.
15. Uncover and bake for another 10 minutes until the cheese is bubbly and golden.
16. Let it rest for 10 minutes before slicing. Garnish with fresh basil or parsley.
Nutritional Information
Calories: ~350-400
Protein: ~30g
Fat: ~20g
Carbohydrates: ~15g
Fiber: ~5g
Sugar: ~7g
Sodium: ~600mg (varies with marinara sauce)
Note: Nutrition may vary based on ingredient substitutions and portion sizes.
Recipe Notes & Tips
Roasting the Eggplant: Prevents excess moisture and keeps the lasagna from getting soggy.
Cheese Alternatives: Use cottage cheese instead of ricotta for a lighter option.
Make It Spicy: Add extra red pepper flakes or a bit of cayenne to the chicken mixture.
Storage & Reheating: Store in the fridge for up to 4 days. Reheat in the oven at 350°F until warm.
Meal Prep Tip: Assemble ahead and refrigerate overnight before baking for even better flavor.