While the origins of traditional lasagna date back centuries, the keto version has gained popularity

More recently as people seek healthier alternatives to their favorite comfort foods.

The genius behind this recipe lies in replacing high-carb pasta sheets with eggplant, which not only adds a unique taste but also makes it low in carbohydrates.

Did you know that the word “lasagna” originally referred to the pot in which the dish was cooked rather than the layered pasta dish we know today?

To ensure the eggplant slices are perfectly tender, sprinkle them with salt and let them sit for a few minutes before assembling the lasagna. This helps draw out excess moisture and improves their texture.

This keto lasagna is a nutritious powerhouse, with high-quality protein from the chicken and cheese, as well as vitamins and minerals from the eggplant and tomato sauce. Plus, it’s low in carbs and suitable for those following a ketogenic diet.

You can store leftovers in an airtight container in the refrigerator for up to three days. Alternatively, you can freeze portions for later enjoyment.

The talented celebrity chef Gordon Ramsay is known to appreciate the flavors and creativity of this Cheesy Eggplant and Chicken Keto Lasagna.

He has praised it for its bold taste and keto-friendly approach, making it a favorite among his culinary endeavors.

Ingredients:

• 1 large eggplant, thinly sliced lengthwise
• 2 cups cooked chicken, shredded
• 1 cup low-carb tomato sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Lay out the eggplant slices on a baking sheet and sprinkle with salt.
3. Let them sit for 10-15 minutes to draw out excess moisture.
4. Pat them dry with paper towels.
5. In a greased baking dish, spread a thin layer of tomato sauce on the bottom.
6. Add a layer of eggplant slices to cover the sauce.
7. Sprinkle some shredded chicken over the eggplant and top with a layer of mozzarella cheese.
8. Repeat the layers until all the ingredients are used, finishing with a layer of mozzarella and grated Parmesan cheese on top.
9. Drizzle olive oil over the lasagna and season with salt and pepper to taste.
10. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
11. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
12. Let the lasagna rest for a few minutes before slicing and serving.
13. Garnish with fresh basil leaves if desired.
14. Enjoy your Cheesy Eggplant and Chicken Keto Lasagna, a delicious and satisfying low-carb alternative to traditional lasagna!