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Gluten Free Chicken & Spinach Lasagna
GLUTEN FREE CHICKEN AND SPINACH LASAGNA
2 c. cooked chicken, sliced or shredded
1 1/2 c. frozen spinach, thawed and well drained
1 c. cheddar cheese, divided
1 c. mozzarella cheese, divided
8 oz. ricotta cheese
1 c. shredded carrot
3/4 c. chopped red bell pepper
1/4 c. finely chopped onion
1 pkg. rice lasagna
1 prepared Parmesan Cream Sauce Recipe (below)
Preheat oven to 350 degrees. In a large mixing bowl, combine chicken, spinach, 1/2 cup Cheddar cheese, 1/2 cup Mozzarella cheese, Ricotta cheese, carrot, red bell pepper and onion. Spread a layer of Parmesan Cream Sauce in an ungreased 9x13 baking dish. Top with a layer of lasagna noodles. Spread a thick layer of chicken and spinach mixture on top of noodles, making sure to cover completely. Continue layering in this fashion until the noodles are gone.
Top the last layer of noodles with a thick coating of Parmesan Cream Sauce, making sure they are completely covered. Spread the remaining 1/2 cup of Cheddar cheese and 1/2 cup of Mozzarella cheese on top of the sauce. Cover and bake for one hour.
Uncover and bake for another 10-15 minutes to allow cheese to brown. Let stand 10 minutes before serving.
Parmesan Cream Sauce
3 c. whole milk or half and half
3 Tbs. cornstarch
1/4 c. unsalted (sweet cream) butter
1 clove minced garlic
1/2 tsp. ground pepper
1 c. grated parmesan cheese
garlic salt to taste
In a large bowl, whisk together milk and cornstarch. Melt butter in a saucepan over medium heat. Add garlic to melted butter and cook for 1-2 minutes. Do not allow to brown or garlic will become bitter. Slowly whisk milk and cornstarch into butter and garlic. Add ground pepper. Cook mixture over medium heat, stirring constantly, until sauce bubbles and thickens (about 10 minutes). Remove pan from heat and slowly stir in Parmesan cheese. Add a little at a time, allowing cheese to melt complete between each addition. Season as needed with garlic salt.
2 c. cooked chicken, sliced or shredded
1 1/2 c. frozen spinach, thawed and well drained
1 c. cheddar cheese, divided
1 c. mozzarella cheese, divided
8 oz. ricotta cheese
1 c. shredded carrot
3/4 c. chopped red bell pepper
1/4 c. finely chopped onion
1 pkg. rice lasagna
1 prepared Parmesan Cream Sauce Recipe (below)
Preheat oven to 350 degrees. In a large mixing bowl, combine chicken, spinach, 1/2 cup Cheddar cheese, 1/2 cup Mozzarella cheese, Ricotta cheese, carrot, red bell pepper and onion. Spread a layer of Parmesan Cream Sauce in an ungreased 9x13 baking dish. Top with a layer of lasagna noodles. Spread a thick layer of chicken and spinach mixture on top of noodles, making sure to cover completely. Continue layering in this fashion until the noodles are gone.
Top the last layer of noodles with a thick coating of Parmesan Cream Sauce, making sure they are completely covered. Spread the remaining 1/2 cup of Cheddar cheese and 1/2 cup of Mozzarella cheese on top of the sauce. Cover and bake for one hour.
Uncover and bake for another 10-15 minutes to allow cheese to brown. Let stand 10 minutes before serving.
Parmesan Cream Sauce
3 c. whole milk or half and half
3 Tbs. cornstarch
1/4 c. unsalted (sweet cream) butter
1 clove minced garlic
1/2 tsp. ground pepper
1 c. grated parmesan cheese
garlic salt to taste
In a large bowl, whisk together milk and cornstarch. Melt butter in a saucepan over medium heat. Add garlic to melted butter and cook for 1-2 minutes. Do not allow to brown or garlic will become bitter. Slowly whisk milk and cornstarch into butter and garlic. Add ground pepper. Cook mixture over medium heat, stirring constantly, until sauce bubbles and thickens (about 10 minutes). Remove pan from heat and slowly stir in Parmesan cheese. Add a little at a time, allowing cheese to melt complete between each addition. Season as needed with garlic salt.
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