Chicken and Spinach Lasagna (Gluten and Wheat free)
This lasagna can be quickly whipped up on a weeknight for a delicious and nutritious dinner all week. To make it quick, use leftover rotisserie chicken. Made with lentil lasagna noodles, this lasagna is completely free from any wheat.
- 1 650 ml jar pasta sauce
- 6 sheets lentil lasagna noodles
- 1 cup cottage cheese
- 4 cups spinach
- fresh basil chopped
- 2 cups rotisserie chicken shredded
- 1/2 cup parmesan cheese
- 1/2 cup mozzarella cheese grated
Preheat oven to 350 degrees. Place a small frying pan on low heat, and add the spinach. Slowly let the spinach heat up in the pan, and toss it every minute until it is wilted - about 5 minutes. Take off the heat and set aside.
In a 9x9 baking dish, spread sauce to completely cover the bottom. About half a cup.
For the first layer:
Place two sheets of lentil noodles over the sauce in the bottom of the baking dish.. Spread the cottage cheese over the noodles. Evenly spread the spinach and basil over the cottage cheese. Add another two sheets of noodles.
For the second layer:
Place the chicken on top of the second layer noodles. Sprinkle the Parmesan cheese over top of the chicken. Coat with a third layer of noodles.
For the third layer:
Completely coat the top of the lasagna with the rest of the pasta sauce. Make sure the noodles are completely covered, as well as the corners. Sprinkle the mozzarella cheese over the top.
Cover and bake for one hour. Remove the aluminum foil at the one hour mark, and let it bake for an additional 10-15 minutes. Use a fork or sharp knife to ensure the noodles are soft.