Chicken Lasagna
A delicious twist on an old favorite that will make you look at lasagna in a whole new light! Best served with homemade gluten free biscuits and a lush green salad. Enjoy!
Ingredients:
1 package DeBoles oven ready rice lasagna noodles
1 package gluten free sliced mozzarella cheese
2 1/2 cups cooked chicken, chopped
1 package frozen broccoli, cooked and drained
1/2 cup butter
1/2 cup gluten free flour ( I use rice flour)
1/2 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon Italian seasoning
3 cups gluten free chicken broth
2 cups cottage cheese
1 egg, slightly beaten
1 package shredded mozzarella cheese
Parmesan cheese for topping
Instructions:
Melt butter in a medium saucepan, on medium high heat. Stir in flour, salt, and spices creating a roux. Next, whisk in the chicken broth, cook mixture until it begins to thicken stirring continuously. Add chicken to the mix, and stir, remove from heat and set aside. In a medium size bowl, combine cottage cheese and the beaten egg. Grease a large 9x13 pan, and spread 1/3 chicken mixture in bottom of the pan. Top mixture with the noodles to cover chicken. Next, add a layer of cottage cheese mixture to cover noodles, approximately 1/2 the mixture. Then, add 1/2 the cooked broccoli on top, spread to cover cottage cheese. Next add a layer of sliced mozzarella cheese. Repeat these layers a second time, chicken mixture, noodles, cottage cheese mix, broccoli and sliced mozzarella cheese. Top with a final layer of chicken mixture, and cover top with a layer of mozzarella cheese. Add a sprinkle of Parmesan cheese over top of mozzarella. Preheat oven to 350°. Bake lasagna at 350° for 30-45 minutes, until hot and bubbly at the edges. Allow lasagna to cool for 15 min before cutting.
Serves 6.
Prep time: 45 minutes
Cook time: 45 minutes
Casie Miller
Aroostook County, Maine
