One of Gary’s favorite dishes of mine is chicken and spinach pesto lasagna. I love this meal too, but you know I’m always looking for ways to cut out empty calories and add fresher, more nutritious ingredients into the foods we eat. Eggplant replaces pasta in my newest lasagna, and firm roasted red peppers add another layer of texture and flavor.
Eggplant Pesto Chicken Lasagna
2 large eggplants, cut lengthwise in ½ inch slices
Kosher salt
Olive oil
2 large cloves garlic, minced
2 boxes frozen chopped spinach, thawed
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked chicken
Black pepper
15 oz. ricotta cheese (whole milk or part skim)
1 large egg, lightly beaten
1 ½ cup pesto sauce, plus 2 tablespoons
¾ cup grated Parmesan cheese
1 can good, firm roasted red peppers, blotted well
16 oz. shredded mozzarella cheese
Preheat oven to 425.
Cut eggplant lengthwise into ½ inch slices. In order to remove excess moisture from eggplant, arrange two layers in the bottom of a large colander, and sprinkle lightly with salt. Repeat layering/salting process with remaining eggplant. Place a plate on top of the eggplant, and weight with a large can, exercise weights, or anything heavy. Let sit for 2 hours.
After eggplant has drained, press down to remove excess liquid. Lay eggplant on paper towels, and blot any remaining water and salt. Lay eggplant on a large baking sheet that has been brushed with olive oil. Sprinkle lightly with salt, and drizzle with olive oil. Roast eggplant in batches for about 10 minutes on each side until softened, turning halfway through. Set aside.
Meanwhile, brush a 13 x 9 casserole dish with olive oil.
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Saute onion for 4 minutes. Add garlic, and cook 1 minute. Add spinach and cook, stirring, for about 5 minutes and seasoning with salt and pepper. Add chicken, and cook additional 5 minutes.
In a large bowl, mix ricotta cheese, egg, pesto and Parmesan cheese. Add chicken/spinach mixture, and stir.
Spread 2 tablespoons pesto sauce in the bottom of the casserole dish. Lay eggplant slices in a single layer. Top with 1/3 chicken/spinach/cheese mixture. Lay dried roasted red pepper slices over top, and sprinkle lightly with salt. Sprinkle with 1/3 of the mozzarella. Repeat layers, ending with chicken/spinach and mozzarella.
Preheat oven to 350 degrees. Bake 35-40 minutes until hot and bubbly. Remove from oven and allow to rest for about 20 minutes before slicing.
