Who says you can’t enjoy your favorite comfort foods on a keto diet? This Keto Chicken Lasagna swaps traditional pasta for tender, thinly sliced eggplant, layered with a rich, savory minced chicken and tomato sauce. It’s all the classic flavor you crave, perfectly reimagined for a low-carb lifestyle. Get ready to fall in love with lasagna all over again!
Ingredients
• 500g / 1.1 lbs minced chicken
• 1 medium onion, finely chopped
• 1 large tomato, diced
• 3 cloves garlic, minced
• 2 Tablespoons tomato paste
• 1 Teaspoon cinnamon
• Dash of dried sage, basil, thyme, and ground cumin
• 1 medium eggplant, thinly sliced lengthwise
• 2 Tablespoons olive oil
• ½ cup zucchini, thinly sliced
• Salt, to taste
Instructions
1. Method
2. Preheat your oven to 180°C / 350°F.
3. In a large pan over medium heat, sauté the minced garlic and chopped onion in olive oil until fragrant and lightly browned. Remove from the pan and set aside.
4. In the same pan, cook the minced chicken, breaking it up with a spoon until there are no large lumps and it’s cooked through.
5. Return the sautéed onion and garlic to the pan with the chicken. Stir in the sage, basil, thyme, cumin, cinnamon, and salt to taste.
6. Add the tomato paste and cook for 5 minutes, stirring constantly. Then, add the diced tomatoes and bring the sauce to a simmer.
7. Reduce the heat to low, cover, and let the sauce simmer for at least 30 minutes to allow the flavors to meld.
8. To assemble, spread a thin layer of the meat sauce on the bottom of a baking dish. Arrange a single layer of eggplant slices over the sauce.
9. Top the eggplant with a generous layer of the meat sauce, followed by a layer of zucchini slices and any other desired vegetables.
10. Repeat the layers, finishing with a final layer of meat sauce on top.
11. Bake in the preheated oven for 30-40 minutes, or until the eggplant is tender and the sauce is bubbly.
12. Let the lasagna rest for 10 minutes before slicing and serving. This helps it set and makes for cleaner slices.
Nutritional Information
• Serves: 2
• Calories: 286 per serving
• Calories from Fat: 17%
• Carbs: 67.5g
Pro Tips
• For less watery lasagna, salt the eggplant slices and let them sit for 20-30 minutes. Pat them dry with a paper towel before layering to remove excess moisture.
• For a cheesier, more traditional lasagna feel, add layers of ricotta, mozzarella, and grated Parmesan cheese between the meat sauce and vegetables.
• The meat sauce develops a deeper, richer flavor the longer it simmers. If you have time, let it cook for up to an hour on low heat.
• This lasagna can be assembled up to a day in advance. Cover and refrigerate, then add 10-15 minutes to the baking time when cooking from cold.
FAQ
Q: How do I prevent my eggplant lasagna from being watery
A: To make a less watery lasagna, the recipe suggests salting the eggplant slices and letting them rest for 20-30 minutes. Before assembling, pat them dry with a paper towel to draw out excess moisture.
Q: Can I add cheese to this keto chicken lasagna
A: Yes, for a more traditional and cheesier lasagna, you can add layers of ricotta, mozzarella, and grated Parmesan cheese between the meat sauce and vegetable layers.
Q: Can this keto lasagna be made ahead of time
A: Absolutely. You can assemble the lasagna up to one day in advance. Cover and refrigerate it, then add an extra 10-15 minutes to the baking time when cooking from cold.
Q: What is used instead of pasta in this lasagna recipe
A: This recipe replaces traditional pasta with tender, thinly sliced eggplant and zucchini to create the layers, making it a perfect low-carb and keto-friendly alternative.
