Paleo Eggplant Chicken Lasagna

Lasagna is one of those comfort foods that brings everyone together as a family.

I am not sure whether or not I prefer eggplant or butternut squash lasagna, both are pretty darn good!

Again, feel free to swap out ground chicken for ground turkey, ground beef, veal or sausage!

Prep Time: 25mins
Cook Time: 45mins

Ingredients:

1 eggplant
2lb ground chicken
1/2lb bacon cooked
2 shallots
4 cloves garlic
Homemade Pomodoro Sauce☆
Herbed Goat Cheese (optional)
1tbsp italian seasoning
1tsp dried chillies (optional)
Sea salt

Instructions:

1. Peel eggplant, slice and place in between paper towel to press out any liquid.  Leave to dry.

2. In a frying pan, add the diced shallots and diced garlic cloves with 1tsp olive oil, cook until tender.

3. Add 2lb ground turkey and cook thoroughly

4. Add the bacon, italian seasoning,  chillies, and sea salt, continue to cook until well done.

5. Place a layer of eggplant slices on the bottom of a 9x9 dish, add chicken mixture, another layer eggplant, and so on.

6. On the top layer add crumbled goat cheese and top with pomodoro sauce.

☆For easy instructions on how to make Pomodoro Sauce, see my post Paleo Sausage Stuffed Manicotti.

Cover with foil and bake at 375 degrees for 45 minutes.