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Prepared With

Ground Halal Chicken In Crescent Foods Packaging

Chicken, Spinach & Eggplant Lasagna

Ingredients

  • 1lb Crescent Foods Ground Chicken
  • ½ C Chicken Broth
  • ¾ C Diced Spanish Onions
  • 1Tbsp Garlic Ginger Paste
  • 1Tbsp Chopped Italian Parsley
  • 1tsp Sea Salt
  • 1/2tsp Turmeric
  • ½tsp White Pepper
  • ½tsp Pepper Flakes
  • ¾ tsp Cayenne Pepper

——

  • 5 lg Eggplant and grill or bake (cut length wise, skin on and salted)
  • 6C Eggplant Caponata
  • ¾ lb. Lemon Scented Spinach
  • 12oz Crumbled Feta
  • 1lb Cooked Ground Chicken
  • 2 ½ C Curry Tomato Sauce
  • 8×8 Baking dish

 

Lemon-Scented Spinach:

  • 1lb Frozen Spinach (thawed and squeezed dry)
  • ½ C Fresh Squeeze Lemon Juice
  • Sea Salt to Taste

 

Curry Tomato Sauce:

  • 15oz Can Fire Roasted Tomato (drained)
  • ¾C Small diced Spanish Onions
  • ¼ C Tomato Sauce
  • 1Tbsp Garlic/Ginger Paste
  • 1Tbsp Curry Powder
  • 2tsp Sea Salt
  • 1tsp Granulated Sugar
  • 1 ½ C Chicken Broth
  • 1Tbsp Tomato Paste
  • ¼ tsp White Pepper

Method

  1. On medium heat in a large skillet, cook onions and garlic/ginger paste together until onions become translucent.
  2. Add ground chicken, salt, turmeric, white pepper, cayenne pepper and pepper flakes.
  3. Cook chicken ½, add chicken broth and continue to cook until chicken is cooked all the way, broth is evaporated. Chicken should be moist and not lumped together.
  4. Set aside to cool.
  5. Using a sauce pot, over medium-high heat, place 2 tbsp of cooking oil and heat. Add the diced eggplant and onions. Cook ingredients for about 4 minutes or until onions start to become translucent and eggplant begins to soften.
  6. Add garlic, oregano, basil, garam masala, paprika and salt. Cook for 2 minutes.
  7. Add tomatoes, garbanzo and tomato sauce.
  8. Allow mixture to cook and become pasty. Add and stir in yogurt and parsley.
  9. Set aside to cool.

Lemon Scented Spinach: 

  1. Thaw spinach and squeeze dry.
  2. Place spinach in a mixing bowl, add lemon juice, and sprinkle salt.
  3. Set Aside.

Curry Tomato Sauce:   

  1. Using a small sauce pot, cook onion, and garlic/ginger paste until onions are translucent.
  2. Add remaining ingredients to the onion garlic/ginger mixture and simmer for 10 minutes on low heat.
  3. Re-season if necessary. 

To Assemble Lasagna: 

  1. Lightly oil baking dish.
  2. Layer eggplant slices by slightly overlapping. Make sure to overhang enough eggplant over the sides of the baking dish to fold over and create a full seal.
  3. Begin to layer the dish starting with the spinach, followed by the feta, ground chicken then the caponata. Fold over the eggplant. Repeat until dish is full or all ingredients are used.
  4. Preheat oven to 375*F. Cover lasagna with foil.
  5. Bake in center of the oven for 30 minutes.
  6. Remove foil; continue baking 15 to 30 minutes longer until hot and bubbly.
  7. Remove from oven, cool about 10 minutes before cutting.
  8. Serve with Curry Tomato Sauce and Garlic Bread!!!!!

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