Italian

Chicken Eggplant Lasagna is for Dinner.

Chicken Eggplant Lasagna takes 30 minutes to prepare.

Chicken Eggplant Lasagna takes 90 minutes to cook.

Chicken Eggplant Lasagna makes 8 servings.

The ingredients for Chicken Eggplant Lasagna are:

2 tbsp. olive oil
2 lb. ground chicken
1 garlic clove, finely chopped
4 carrots, chopped
4 leeks, chopped
2 cups chicken stock
2 tbsp. tomato paste
1 summer squash, pureed
1 tsp. Dijon mustard
2 1/2 cups bechamel sauce
2 large eggplants

Bechamel Sauce:
2 1/2 cups almond milk
1 bay leaf
6 black peppercorns
2 slices onion
Mace
4 tbsp. butter

Here is how you make Chicken Eggplant Lasagna:

Slice eggplant and place on cookie sheets in oven on a very low temperature for about an hour until they dry out slightly.Heat oil in pan. Add chicken and cook over medium heat for 5 minutes or until browned all over. Add garlic, carrots, and leeks, and cook for 5 minutes. Stir in chicken stock and tomato paste. Bring to a boil, then reduce heat, cover, and let simmer for 30 minutes.While chicken is simmering, prepare bechamel sauce. Pour almond milk into a pan and add bay leaf, peppercorns, onion, and mace. Heat until just below boiling, then remove from heat, cover, and let infuse for 10 minutes. Strain. Add butter and allow to simmer until thickened.Whisk half the pureed squash and the mustard into the bechamel sauce. In a large dish, alternate layers of the chicken mixture, eggplant, and squash sauce, ending with a layer of squash sauce. Bake in a preheated oven at 375 until golden brown and bubbling.Serves 6-8.Number of Servings: 8Recipe submitted by SparkPeople user DBCLARINET.

The nutritional information for Chicken Eggplant Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 402.7

• Total Fat: 13.0 g
• Cholesterol: 79.0 mg
• Sodium: 347.2 mg
• Total Carbs: 43.1 g
• Dietary Fiber: 12.4 g
• Protein: 32.1 g

Chicken Eggplant Lasagna is Italian cuisine.