Ingredients:

For Cajun Chicken:

  • 2 boneless, skinless chicken breasts, diced
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For Keto “Noodles”:

  • 1 large eggplant, thinly sliced lengthwise
  • Salt

For Alfredo Sauce:

  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Additional Layers:

  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Instructions:

Cajun Chicken:

  1. In a bowl, toss the diced chicken with Cajun seasoning, salt, and pepper until well coated.
  2. Heat olive oil in a skillet over medium-high heat. Cook the seasoned chicken until fully cooked and slightly browned. Set aside.

Keto “Noodles”:

  1. Preheat the oven to 375°F (190°C).
  2. Lay the eggplant slices on a paper towel and sprinkle with salt. Let them sit for about 15 minutes to release excess moisture.
  3. Pat the eggplant slices dry with a paper towel.
  4. In a grill pan or skillet, cook the eggplant slices for about 2-3 minutes on each side until they are tender. Set aside.

Alfredo Sauce:

  1. In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant.
  2. Pour in the heavy cream, stirring continuously.
  3. Gradually add the grated Parmesan cheese, stirring until the sauce is smooth and thickened.
  4. Season with salt and pepper to taste. Remove from heat.

Assembling the Lasagna:

  1. In a baking dish, start by layering the eggplant slices as the “noodles.”
  2. Spread a layer of Cajun chicken over the eggplant.
  3. Pour a portion of the Alfredo sauce over the chicken.
  4. Sprinkle a layer of mozzarella and Parmesan cheese.
  5. Repeat the layers until you reach the top, finishing with a layer of cheese on top.

Baking:

  1. Bake in the preheated oven for about 25-30 minutes or until the cheese is melted and bubbly, and the edges are golden brown.
  2. Remove from the oven and let it cool for a few minutes before slicing.
  3. Garnish with fresh chopped parsley.