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Chicken Lasagna Recipe

Ingredients

1 large eggplant

1 medium zucchini, cleaned and sliced

1 tablespoon olive oil

1/2 cup packed yellow and green bell peppers, brushed with crushed red pepper flakes

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 (8 inch) unbaked lasagna

1 cup ricotta and egg white cheese

1 cup grated Parmesan cheese

2 eggs

2 cups ricotta mixture

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place the eggplant, zucchini, oil, bell peppers and garlic in a microwave safe bowl.

Cook over high heat, stirring, until sauce is warmed and mixture is smooth.

Fold in the 1/2 cup ricotta mixture into the blender with a spoon. Heat through, then pour ricotta mixture into the lasagna.

Bake in preheated oven for 25 minutes, stirring every 5 minutes. Remove baking sheet.