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Sliced Eggplant and Chicken Lasagna

Serves: 6
Cooking Time: 55 min

Ingredients

  • 56 oz Manischewitz® Chicken Broth (4 cans)
  • 3 1/2 cups tomato purée
  • 3 teaspoons basil
  • 2 teaspoons oregano
  • 3 teaspoons and 1 tablespoon granulated garlic
  • 2 teaspoons onion powder
  • 2 pounds boneless chicken thighs, cut into 1" cubes
  • 1/2 cup Manischewitz Matzo Meal
  • 1/4 cup olive oil
  • 1 large eggplant, cut into 1/2" slices
  • 8 oz precooked lasagna noodles
  • 4 Manischewitz® Thin Tea Matzos
Preparation:
  1. Combine Manischewitz® Chicken Broth, tomato purée, basil, oregano, 3 teaspoons granulated garlic, onion powder and chicken in a large stock pot; bring to a boil; reduce heat and simmer for 10 minutes.
  2. Add matzo meal to sauce and simmer 5 minutes to thicken.
  3. Brush sliced eggplant with olive oil, then sprinkle with remaining 1 tablespoon granulated garlic.
  4. Using a 9" square pan, layer lasagna, starting first with sauce, then top with noodles, add additional sauce, then eggplant, top with matzo crackers; repeat layers ending with matzo crackers and sauce.
  5. Place baking pan in a water bath (place baking dish on a rimmed cookie sheet with 1/2" water added).
  6. Bake in a 350° oven for 35 minutes.

 

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Nutrition Information

  • Servings per Recipe: 6
  • AMOUNT PER SERVING:
  • Calories (kcal): 790
  • Total Fat: 41g
  • Cholesterol: 72mg
  • Total Carbs: 76g
    • Dietary Fiber: 7g
  • Protein: 30g

View detailed nutrition