For the Noodles:
Prep Eggplant:
Preheat your oven to 375°F (190°C). Slice the eggplant lengthwise into thin strips (about 1/4 inch thick). Lay the slices on a paper towel, sprinkle with salt, and let them sit for about 15 minutes to release excess moisture.
Bake Eggplant:
Pat the eggplant slices dry and brush them with olive oil. Place them on a baking sheet and bake for about 15-20 minutes until they are slightly golden and tender. Remove from the oven and set aside.
For the Chicken Alfredo Filling:
Prepare Chicken:
Cook and shred the chicken. Season with salt and pepper to taste.
Mix Filling:
In a bowl, combine the shredded chicken, ricotta cheese, grated Parmesan cheese, shredded mozzarella cheese, minced garlic, Alfredo sauce, and chopped parsley. Mix well.
For Assembly:
Layer the Noodles:
In a greased baking dish, start by layering the baked eggplant slices to form the first layer.
Add Chicken Alfredo Filling:
Spoon half of the chicken Alfredo filling over the eggplant layer and spread it evenly.
Repeat Layers:
Add another layer of eggplant slices, followed by the remaining chicken Alfredo filling.
Top with Cheese:
Sprinkle shredded mozzarella cheese over the top layer.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the lasagna is heated through.
Broil (Optional):
If you’d like a golden-brown crust, broil the lasagna for an additional 2-3 minutes until the cheese on top is nicely browned.
Serve:
Allow the Keto Chicken Alfredo Lasagna to cool for a few minutes before slicing. Serve and enjoy!
This Keto Chicken Alfredo Lasagna is a satisfying, low-carb alternative to traditional lasagna. The eggplant serves as a fantastic replacement for noodles while keeping the dish keto-friendly. Adjust the seasoning and cheese quantities to suit your taste preferences.
