Gluten Free Chicken Lasagna

Good Monday Morning all of you great people! I hope this blog post finds you having had a wonderful and relaxing weekend! I know some of you dread Monday's, but I have to report that I do not associate Monday’s with dreadfulness and anxiety anymore. Much of my life I would forget to have fun on Sunday’s because I hated the ever present Monday morning just around the corner. Most Sunday’s I would try to simmer my anxiety about the week ahead, all of the work I was still frantically trying to get done and all of the work I was facing in the days to come. However, the last six months have been completely different. Each Sunday I am full of life and without fear. Thinking about it, there is really no reason to dread Monday. Monday begins a new chapter in your life, a new week to conquer your goals and happily live your dream!

I celebrated the day before Monday last evening! I knew that my handsome boyfriend was going to have a very long day today and I wanted him to have an incredible dinner last night. Therefore, I got in the kitchen and started dabbling in my gluten-free products. What I created was more amazing and flavorful than even Nick and I could imagine! Last night I made Gluten – Free Lasagna.

Let’s get down to your shopping list. It should include:

Recipe Adapted from Gluten - Free Goddess 

  • 3 tablespoons extra virgin olive oil
  • 1 red bell pepper, cored and sliced thin
  • 1 green bell pepper, cored and sliced thin
  • 1 yellow bell pepper, cored and sliced thin

  • 1 medium onion, diced
  • 6 garlic cloves, minced 
  • 2 cups fresh spinach, chopped
  • ¼ cup plus 4 tablespoons balsamic vinegar
  • ¼ to ½ teaspoon basil
  • ¼ to ½ teaspoon oregano
  • Pinch of salt
  • 1 tablespoon pepper
  • ½ cup gluten free chicken broth, divided
  • 2 or 3 chicken breasts, cooked and shredded
  • 1 (29 ounce) can tomato sauce
  • 1 box rice lasagna noodles

  • 1 (15 ounce) container ricotta cheese
  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) block cheddar cheese, shredded
  • 4 ounces grated Parmesan
  • 1 egg, beaten
  • 1 (4 ounce) container feta cheese

Directions:

  • Preheat oven to 350*
  • Lightly grease the bottom of a lasagna style baking dish
  • In a large skillet, heat the olive oil over medium heat and add the peppers, spinach, garlic and onions. Stirl for a minute or two
  • Lower the heat and add 4 tablespoons balsamic vinegar and herbs and then season with salt and pepper
  • Stir and cook for 5 minutes then add ½ cup of the broth
  • Continue to cook until the liquid is reduced and the vegetables are soft, about 20 minutes

  • When the vegetables are cooked, stir in the cooked pieces of chicken, stir for a few minutes and then set aside

  • In the meantime, combine the cheeses [only use 5 ounces of the shredded cheddar cheese] with one beaten egg
  • If you are using canned tomato sauce – pour it into a medium sized bowl; add the ¼ cup of balsamic vinegar and the remaining ¼ cup gluten free chicken broth to thin the sauce down. Then whisk it together
  • If the mixture still seems thick, add a little more chicken broth
  • Spoon ½ cup of the sauce to the bottom of the baking dish
  • Arrange one-third of the lasagna noodles in the bottom of the dish
  • Cover evenly with the vegetable and chicken mixture, pressing down with a spatula to make a compact layer
  • Spoon ¼ cup of the sauce over that layer
  • Top with another one third more of the lasagna noodles and press down again
  • Spread the cheese mixture in an even layer. Add some more sauce and add the remaining lasagna noodles and press firmly
  • Cover with the remaining sauce, allowing the sauce to seep in and around the sides of the dish
  • Top with large chunks of feta cheese, scattering it all over the top
  • Cover the lasagna loosely with foil and bake for 1 hour, or until the lasagna is hot and bubbling and the noodles are fork-tender
  • Top individual slices with a dollop of the cheddar cheese remaining

*Just a side note, if the noodles are uncooked the dish will take less time to cook. However, my noodles were pre-cooked and it took more than an hour. If you are like me and only have the precooked noodles, after about 50 or 60 minutes, remove the foil and allow an additional 30 minutes of cook time without the foil. This will allow the lasagna to cook a little faster and will make it nice and bubbly.

This was an amazing dinner. I have to say, Lasagna is not my favorite Italian dish. In fact, usually it is the cheese that gets to me. I know, the girl who could eat cheese at all three meals and as a snack does not like the traditional cheese in Lasagna. The cheese mixture we used was AMAZING! I wanted to lick it out of the pan! What provided even more flavor was the chicken and vegetable mix. I cannot recall ever having a Lasagna dish like this one.

The best part about this dish, aside from the flavor, is it is gluten free! WOOHOO!!! I was slightly worried about the noodles because they have a different kind of consistency, when they are not fully cooked. Yes, yes, shamefully I could not wait and I took a little bite of an undercooked noodle and was full of what became unwarranted fear. When the dish is fully cooked, you cannot even tell the noodles are not the regular wheat Lasagna noodles. I was very impressed, to say the least. Better yet – I got a high-five from Nick because the dish was that amazing.

I hope you all give this a try. Sadly, this is the last day in my gluten-free mini-series. However, I liked it so much that I will continue blogging about gluten free dishes, just not every day! Keep checking back for exciting new gluten free dishes in the near future!!!

Until Next Time,

Happy Monday