Gluten-Free Chicken Lasagna

This basic recipe can be tailored to your taste. Use your favorite veggies and herbs. We use brown rice lasagna noodles (that can be purchased in any organic section of a local grocery store). These make a surprisingly light lasagna [brown rice noodles are much less heavy than wheat based noodles].

Ingredients

2-3 tablespoons extra virgin olive oil
1 each: red, green,orange, 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 [I simmered mine ahead of time in chicken broth with several whole cloves of garlic, peeled]
3 1/2 - 4 cups homemade marinara sauce or a good organic brand.(preferable in a glass jar)
1 box brown rice lasagna noodles (I use the kind that cooks in the oven)
shredded mozzarella cheese and freshly grated parmesan cheese to cover the top layer of the lasagna.

Directions

*Preheat your oven to 350 degrees F.
*You will need a 11 x 13-inch lasagna-style baking dish.

1.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.
2.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.
3.Continue to cook until the liquid is reduced and the veggies are soft, about 10 to 15 minutes. [Your kitchen will smell absolutely divine.]
4.When the veggies are cooked, remove the pan from heat and stir in the cooked chicken pieces. Set aside.
5.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.
6.Cover evenly with the veggie-chicken mixture, pressing down with a spatula to make a dense, compact layer. Spoon a little sauce over the layer.(repeat this step 3 times)
7.Top with one third more of the lasagna noodles, and press down.
8.Cover with the remaining sauce, allowing the sauce to seep in and around the sides of the dish.
9.Spread the cheese as a thin layer(just to cover the top, you want to taste all of these great ingredients, not over do it with the cheese..) All in moderation.

*Cover the lasagna loosely with foil. Bake at 350 degrees 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 (this allows it to settle, and makes it easier to slice and serve).

Makes about six generous servings

This is a great autumn meal...accompanied by a wonderful green salad...very nice..

Enjoy!!!

Sylvie Thibert