Chicken Sausage And Eggplant Lasagna Recipe
Slice eggplant lengthwise about 1/4 inch thick. Salt each slice and pat dry.
Roast at 400° for 20 minutes, flipping eggplant half way through.
Finely dice baby bella mushrooms and chicken sausage.
Set stovetop to medium heat and cook through - Roughly 10 min.
Combine ricotta, finely chopped spinach, and salt and pepper to taste.
Add marinara sauce to bottom of dish as a base - Place 3 to 4 roasted eggplant slices on top.
Spread ricotta mixture on top of eggplant and add chicken sausage/mushroom mix to the ricotta.
Continue to layer until all ingredients are used. Pour over remaining marinara and sprinkle cheese.
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