I’ve been waiting for a year for an occasion to use my DeBole’s gluten free lasagna noodles, but the right potluck never seemed to come. But last Wednesday (my least busy and most likely day to cook) I just couldn’t wait any longer. Not wanting to go the traditional route and make a lasagna my non-GF friends could get anywhere, I looked around and dug out a recipe for chicken lasagna Alfredo my mom cut out of some Pampered Chef catalog years ago. It’s a crowd-pleaser, but it worked just fine as a mid-week meal for 2 or 3. I used the remaining spinach leaves to make a nice side a salad.
What you’ll need:
10 Gluten Free Lasagna Noodles
1 jar (16 ounces) white Alfredo pasta sauce
1/4 cup milk
1 1/2 tsp. dried oregano leaves
3 cups coarsely chopped roasted/cooked chicken
1 can (14 oz.) artichoke hearts
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 garlic clove, pressed
3 cups (12 oz. ) shredded mozzarella cheese
1 pkg. (4oz) crumbled feta cheese
2 cups packed fresh baby spinach (4oz.)
What you’ll do:
Preheat oven to 375 degrees
*You won’t have to pre-cook the noodles if you buy Debole’s GF lasagna noodles, but if you buy noodles that need to be cooked, this is when you’ll want to do it.
In small bowl, combine Alfredo sauce, milk and oregano. Whisk until blended.
Coarsely chop the chicken with a knife. Chop artichokes, bell pepper, and onion. Press garlic over bowl (or chop it). Add mozzarella and feta cheeses. Make sure you really chop up the artichokes, or you run the risk of having their flavor overpower your lasagna.
Assemble lasagna: Spread 2/3 cup of the Alfredo sauce mixture over the bottom of the baker dish. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles. Top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining sauce over top of lasagna.
Cover casserole dish with aluminum foil and bake for 45 minutes. Then carefully remove foil and continue baking 10-15 minutes or until bubbly. Remove from oven and let stand 15 minutes for easier cutting and serving.
This recipe technically serves 12, but between three people it was gone in about 24 hours. Enjoy.