Creamy Eggplant Lasagna

Prep time: 40 minutes - Cook time: 25-35 minutes - Total time: 65-75 minutes

Ingredients

Eggplant:

• 2 medium-sized eggplants, sliced into 10-14 sheets

• 1 tbsp EVOO, painted on 1 side

• Bake 400F x 20 minutes

Meat Sauce:

• 500g extra lean ground chicken

• 1 small onion, diced

• 1 tbsp EVOO

• 2 cups / 500 mL marinara

Creamy Protein Mixture (80g protein):

• 1 ½ - 2 cups 0% plain Greek yogurt

• 1 cup light ricotta cheese

• ½ cup parmesan cheese, grated

• 1 egg

• ½ cup fresh basil, diced

Additional Topping:

• Fresh mozzarella cheese

Directions

1. Slice eggplant vertically into 10-14 sheets and place on a lined baking sheet. Brush olive oil onto one side and bake at 400F for 20 minutes.

2. In a large pan on medium-high heat, combine all meat sauce ingredients.

3. In a bowl, combine all ingredients for the creamy protein mixture.

4. Layer eggplant, sauce, and protein mixture in a lined baking dish. Top with fresh mozzarella.

5. Bake at 400F for 25-35 minutes (until slightly brown on top).