No Pasta Lasagna

With Chicken and Eggplant

by LEON BOUTEILLER

Sometimes I change a favorite recipe due to a lack of time or ingredients. It may be a change of pace or just an experiment. Will it be as good as the original? Will it be streamlined? The change is often for mine or others dietary restrictions.

This recipe has some history for it is one I have varied over the years. Lasagna is a favorite of mine from the ubiquitous red sauced style layered with wide strips of pasta, ricotta and mozzarella to a white sauced variety with pesto or seafood. I left the pasta out of this recipe to reduce carbohydrates, not gluten free but to lower simple carbs. However you can accomplish gluten free by substituting rice flour for wheat flour when dredging the chicken and eggplant. You may want to serve a side of pasta along with the baked lasagna filling. It’s a different approach but provides further options.

This recipe does have its origins in chicken and/or eggplant Parmesan. The idea was to make a casserole version without the hassle of breading the chicken or eggplant in one dish to be served family style. Couple that notion with lasagna and allow the eggplant to replace the pasta. This is an amalgamation of two basic recipes. Preparation may not be easier than the traditional lasagna but one doesn’t have to mess with the noodles.

CHICKEN and EGGPLANT NO PASTA LASAGNA
Serves 6 or 4 hungry college football players

You will need a 9 x 13 inch casserole or baking dish

Ingredients:

  • 1 large eggplant

  • 1 ½ pounds boneless skinless chicken thighs or breasts

  • 8 ounces crimini mushrooms

  • 2 cups marinara sauce

  • 1 pound ricotta cheese, whole or part skim

  • ½ pound fresh mozzarella cheese, thinly sliced

  • 1 ½ cups grated Parmesan cheese, divided

  • Ample olive oil to cook the mushrooms, chicken and eggplant

  • 1 ½ cups all-purpose flour seasoned with 1 teaspoon salt, 1 teaspoon granulated garlic, 1 teaspoon granulated onion and 1 teaspoon black pepper

Method:

  • Slice the mushrooms and sauté in a little olive oil, then set aside

  • Pound the chicken to even the thickness to about 1/3 inch thick

  • Trim the ends off the eggplant, peel then slice into 1/3 inch thick slices. Lay the slices out on paper towels and sprinkle with salt, let rest 15 minutes and dry away the released water from the eggplant with more towels

  • Heat a large skillet to medium high heat and add a liberal amount of olive oil

  • Dredge the chicken pieces in the seasoned flour and sauté on both sides until just done. Set aside

  • Repeat with the eggplant slices. Set aside

  • Cover the bottom of the casserole with one cup of the marinara

  • Place half of the eggplant slices over the bottom of the casserole

  • Cut the chicken into large bite sized pieces and distribute evenly around the casserole

  • Evenly distribute the mushrooms over the chicken

  • Dot the ricotta around the casserole creating a fairly even layer

  • Sprinkle 1/2 cup of the Parmesan over the ricotta

  • Lay the rest of the eggplant in one layer over the cheeses

  • Splash the remaining marinara over the eggplant

  • Lay the mozzarella evenly as possible over the eggplant. It will not cover everything

  • Again, sprinkle 1/2 cup of the Parmesan across the top

  • Place the casserole in a preheated 350F degree oven for 35 to 40 minutes

  • Remove from the oven, sprinkle with the remaining Parmesan and let rest for at least 10 minutes before serving

I did not make this gluten free but it is simple to adapt. It pairs well with a salad with bitter greens and a hunk of crusty bread. If need be, you can serve this with a side of pasta with some marinara sauce.

Leon G Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community and is presently the Executive Working Pastry Chef at the Fife 'n Drum in Kent. He is married to Patrive and lives in Cornwall with a Greater Swiss Mountain Dog named Banjo and two rescue cats called Ricky and Lucy.

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