Low carb eggplant lasagna featuring chicken sausage, marinara, mushrooms, spinach and ricotta. Omit chicken sausage for a vegetarian option.
Course: Main Course
Author: Megan, M + Bee Blog
8ozRicotta, Part Skim Milk Cheese
1 package of baby bella mushrooms
8ozRaos vodka sauce
4 links of spinach and feta chicken sausage
1/4cupItalian blend cheese
Wash and cut your eggplant lengthwise about 3/4 of an inch each.
Salt to taste your eggplant slices and roast at 400° for 20 minutes, flipping half way through.
While your eggplant is roasting, finely chop baby bella mushrooms and spinach and feta chicken sausage into bite size diced pieces ½ centimeter each. Sauté until cooked through, water is released from mushrooms, and eggplant is finished roasting.
Finely chop spinach and combine ricotta, spinach, and salt and pepper to taste and set aside.
Take your roasted eggplant out of the oven and in a 9x13 inch casserole dish, spread a small spoonful of marinara sauce at the bottom of the dish. Lay 3 to 4 eggplant slices evenly at the bottom.
Spread ricotta mixture on each slice and then the mushroom and sausage mixture. Repeat until all ingredient layers have been incorporated.
Spread the remaining marinara sauce on top and sprinkle ¼ cup Italian blend cheese. Cover and heat at 350° for 20 minutes. Uncover for the last 5.
If you are looking for leaner meat options, chicken sausage or ground turkey are great options.Feel free to leave out the chicken sausage if you want to make this vegetarian.
Chicken Sausage and Eggplant Lasagna https://mandbee.com/chicken-sausage-and-eggplant-lasagna/ June 10, 2020