Best 4 Eggplant Chicken Lasagna Low Fat Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Eggplant chicken lasagna is a flavorful and low-fat alternative to traditional lasagna. This dish combines the delicious flavors of eggplant, chicken, and ricotta cheese, layered between sheets of lasagna noodles. It's a hearty and satisfying meal without the added fat and calories of beef or pork lasagna. With a few simple substitutions, you can create a delicious and healthy eggplant chicken lasagna that the whole family will love.

Let's cook with our recipes!

EASY, LOW-FAT CHICKEN LASAGNA



Easy, Low-fat Chicken Lasagna image

This recipe derived from the need to use leftover grilled chicken when I was really in the mood for lasagna! The grill flavor really lent it a good flavor- so I suggest using leftover grilled or rotisserie chicken for this.

Provided by crispychick

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 boneless skinless chicken breast halves, cooked and diced
2 cups shredded part-skim mozzarella cheese
8 tablespoons freshly grated parmesan cheese
1 (24 ounce) container fat-free cottage cheese
1 small yellow onion, diced
1 tablespoon olive oil
12 lasagna noodles
1 yellow bell pepper, diced
8 basil leaves, julienned
1/2 cup fresh parsley, chopped
1 (24 ounce) jar spaghetti sauce (I like Newman's Own)
1 tablespoon coarse garlic salt
1 teaspoon cayenne pepper

Steps:

  • Preheat oven to 375 degrees.
  • In 1 T olive oil saute the onion and bell pepper until translucent.
  • Add chicken and set aside.
  • Spray a 9x13" pyrex dish with cooking spray and spoon about a half cup of the spaghetti sauce on the bottom.
  • Mix the fresh herbs, garlic salt, and cayenne straight into the container of cottage cheese.
  • Layer 4 uncooked lasagna noodles, 1/3 cottage cheese mixture, 1/3 chicken mixture, 1/3 of the remaining sauce, 1/3 mozzerella and 1/3 parmesan.
  • Repeat this process until finished.
  • Cook, uncovered, for about 45 minutes or until bubbly and golden brown on top.

LOW FAT EGGPLANT (AUBERGINE) LASAGNA



Low Fat Eggplant (Aubergine) Lasagna image

Easy, tasty, low fat - what more could you want from a meal?? Smells SO good while it's cooking too! Even people who don't like eggplant have enjoyed this. Serve with a nice green salad and garlic bread and enjoy!!

Provided by dgpat

Categories     One Dish Meal

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (8 ounce) bag shredded part-skim mozzarella cheese
1 (8 ounce) bag shredded fat free mozzarella cheese
1/2 cup grated low-fat parmesan cheese
1 (29 ounce) jar Ragu chunky tomato onion & garlic sauce (this sauce is only 3grams of fat per serving and is very good!)
olive oil flavored cooking spray
2 large eggplants

Steps:

  • Preheat oven to 425°F.
  • Slice eggplant about 1/4" thick, spray with non-stick spray.
  • Place eggplant on a cookie sheet and bake for about 15-20 minutes or until nicely browned.
  • This can be done ahead of time, like on the weekend, so this is a lot quicker for a weeknight meal.
  • Spray an 8x8-inch baking dish with the non-stick spray and put a small amount of sauce in the bottom of it.
  • Place a layer of eggplant on top of the sauce.
  • Top the eggplant with the 2 kinds of mozzarella and sprinkle a little parmesan on top.
  • Top with a little bit of sauce and continue layering until either the ingredients are used up or you run out of room in the pan (I usually get 3 layers in).
  • Top off with the rest of the cheeses.
  • Bake in a preheated oven 35-45 minutes or until cheeses are melted and sauce is bubbling.
  • ENJOY!

Nutrition Facts : Calories 294.3, Fat 9.6, SaturatedFat 5.8, Cholesterol 46.5, Sodium 777.8, Carbohydrate 19.2, Fiber 10.3, Sugar 7.9, Protein 34.5

LOW FAT CHEESY SPINACH AND EGGPLANT LASAGNA



Low Fat Cheesy Spinach and Eggplant Lasagna image

Lasagna recipe with vegetables and cheese!

Provided by Jen

Categories     Italian Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

12 whole wheat lasagna noodles, dry
1 teaspoon olive oil
2 tablespoons olive oil
3 cloves garlic, minced
1 eggplant, cubed
1 (28 ounce) can Italian herb-flavored tomato sauce
1 cup part-skim ricotta cheese
1 cup low-fat cottage cheese
1 cup shredded part-skim mozzarella cheese
¼ cup shredded Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper
1 egg
2 ½ cups frozen chopped spinach, thawed and squeezed dry

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of water to a boil.
  • Drop lasagna noodles into water and add 1 teaspoon of olive oil. Cook until noodles are tender but still slightly firm, about 8 minutes.
  • Drain water from the noodles and let cool.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat.
  • Cook and stir garlic and eggplant chunks until eggplant is partially cooked, about 7 minutes.
  • Pour tomato sauce into the skillet and simmer until eggplant is tender, 10 to 15 minutes.
  • Combine ricotta cheese, cottage cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, and egg in a bowl.
  • Mix spinach into ricotta cheese mixture.
  • Spread a layer of tomato sauce mixture into the bottom of a 9x12-inch baking dish.
  • Place 4 noodles on top of the sauce, overlapping if necessary.
  • Spoon 1/3 of the remaining tomato sauce over noodles.
  • Spread 1/3 of the ricotta mixture over the tomato sauce
  • Repeat layers twice more, starting with noodles and following with sauce and ricotta mixture.
  • Top the lasagna with mozzarella cheese.
  • Bake in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned, 45 minutes to 1 hour.

Nutrition Facts : Calories 206.3 calories, Carbohydrate 23.2 g, Cholesterol 30.6 mg, Fat 7.6 g, Fiber 3.6 g, Protein 13.7 g, SaturatedFat 3.1 g, Sodium 659.8 mg, Sugar 3.6 g

LOW-CARB EGGPLANT LASAGNA RECIPE BY TASTY



Low-Carb Eggplant Lasagna Recipe by Tasty image

Here's what you need: large eggplants, sea salt, olive oil, garlic, red pepper flakes, crushed san marzano tomato, fresh basil, large egg, ricotta cheese, shredded mozzarella cheese, grated parmesan cheese, italian seasoning

Provided by Crystal Hatch

Categories     Dinner

Yield 12 servings

Number Of Ingredients 12

2 large eggplants
1 teaspoon sea salt, plus more to taste
olive oil, to taste
5 cloves garlic, minced
½ teaspoon red pepper flakes
28 oz crushed san marzano tomato, 2 can
6 leaves fresh basil, thinly sliced, plus more for garnish
1 large egg
15 oz ricotta cheese, 1 container
2 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
2 teaspoons italian seasoning

Steps:

  • Preheat the oven to 375°F (190°C).
  • Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick.
  • Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.
  • Lightly grease a griddle pan with olive oil and heat over medium heat. Grill the eggplant slices for 2-3 minutes on each side, or until grill marks are visible. Remove from the pan and set aside.
  • In a medium saucepan, heat a drizzle of olive oil over medium-low heat, then add the garlic and red pepper flakes. Sauté for about 3 minutes, until the garlic is fragrant but not browned. Add the crushed tomatoes and 1 teaspoon of salt, stirring well to incorporate the garlic and red pepper. Simmer for 10 minutes, reducing the heat if the sauce begins to bubble too much. Add the basil and stir to combine. Remove from the heat and set aside.
  • In a medium bowl, beat the egg, then add the ricotta, 1½ cups (150 g) of mozzarella, ¾ cup (80 g) of Parmesan, and the Italian seasoning. Mix well to combine.
  • Assemble the lasagna. In a 9x13-inch (23x33-cm) baking dish, add enough sauce to cover the bottom of the dish and spread in an even layer. Add a layer of eggplant slices, covering the bottom of the dish completely. It's okay if the eggplant slices overlap slightly. Add a layer of the ricotta mixture and spread in a thin, even layer. Repeat with the remaining ingredients, finishing with a layer of sauce. Sprinkle the remaining mozzarella and Parmesan on top.
  • Bake for 45 minutes, until cheese is fully melted.
  • Turn the broiler on high and broil for 5 minutes, or until the cheese on top is browned and bubbly.
  • Remove the lasagna from the oven and let rest for 15-20 minutes before serving to give the lasagna time to set.
  • Serve garnished with fresh basil.
  • Enjoy!

Nutrition Facts : Calories 244 calories, Carbohydrate 16 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, Sugar 6 grams

Tips:

  • To reduce fat, use low-fat cheese and part-skim mozzarella.
  • For a crispy lasagna, make sure to pre-cook the eggplant slices before assembling the lasagna.
  • To prevent the lasagna from drying out, cover it with foil when baking.
  • Let the lasagna cool for at least 15 minutes before slicing and serving.
  • Serve the lasagna with a side of marinara sauce or your favorite Italian side dish.

Conclusion:

This eggplant chicken lasagna is a delicious and healthy alternative to traditional lasagna. It is packed with flavor and is sure to be a hit with your family and friends. With its low-fat ingredients and crispy eggplant, it is a healthier choice that still delivers on taste. So next time you are looking for a hearty and satisfying meal, give this eggplant chicken lasagna a try.

Related Topics