Angela's Italian Recipe for Chicken Lasagna (Gluten Free)

Chicken Lasagna (Gluten Free)
(Lasagna al Pollo)


Ingredients: 2-3 tablespoons extra virgin olive oil 1 red, 1 green, and 1 yellow bell pepper, cored, diced or sliced thin 6-8 cloves garlic, minced 1 red onion, diced 2 cups frozen chopped spinach, thawed 2 cups chopped Portobello mushrooms 4 tablespoons balsamic vinegar A pinch or two of dried or fresh herbs (basil, thyme, oregano, mint Pinches of nutmeg Sea salt and ground pepper, to taste 1/2 cup gluten-free chicken broth 3 chicken breasts, cooked 3 and 1/2 - 4 cups marinara sauce 1 box brown rice lasagna noodles 15 oz ricotta cheese 8 oz cream cheese, softened 4 oz shredded mozzarella cheese 4 oz grated Parmigiano cheese 1 egg, lightly beaten 1 dash grated nutmeg Directions:

Preheat oven to 350°F. Lightly oil the bottom of an 11 x 13-inch lasagna-style baking dish. In a large skillet, heat the olive oil over medium heat and add the peppers, spinach, garlic, onion and mushrooms; stir for a minute or two. Lower the heat and add the balsamic vinegar and herbs; season with nutmeg, sea salt and pepper; stir and cook for five minutes; add the broth. Continue to cook until the liquid is reduced and the vegetables are soft, about 10 to 15 minutes. When the vegetables are cooked, remove the pan from heat and stir in the cooked chicken pieces. Set aside. In a mixing bowl, combine the cheeses with one beaten egg and a dash of nutmeg. Spoon 1/2 cup of the marinara sauce into the bottom of the baking dish. Arrange one third of the lasagna noodles in the bottom. Cover evenly with the vegetable-chicken mixture, pressing down with a spatula to make a dense, compact layer. Spoon a little sauce over the layer. Top with one third more of the lasagna noodles, and press down. Spread the cheese mixture in an even layer. Top with 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. Add a sprinkle of herbs, if you like. Cover the lasagna loosely with foil. Bake at 350°F for 50 minutes to 1 hour, or until the lasagna is hot and bubbling, and the noodles are fork-tender. Allow the baked lasagna to sit for a few minutes before cutting and serving. Makes about 6 generous servings.