Nutritional Wisdom with Carly Pollack

Rosemary Chicken Lasagna

Rosemary Chicken Lasagna Rosemary Chicken Lasagna

1 package gluten free lasagna noodles, cooked
1 tbsp coconut oil
1 cup mushrooms, sliced
1 tbsp fresh rosemary, chopped
2 cloves garlic, minced
1/2 14oz can coconut milk
2 cups spinach
2 cups shredded chicken (we used a ready-made rotisserie chicken)
sea salt, to taste
black pepper, to taste

Preheat oven to 350 degrees. Place a large saute' pan over medium heat. Add coconut oil along with the mushrooms. Brown mushrooms until slightly soft. Add the rosemary and garlic, and stir until fragrant. Add the coconut milk and sprinkle with sea salt and pepper. Reduce heat and simmer for about 6 minutes, stirring occasionally. When coconut milk has thickened, add spinach and cover until the spinach has wilted. Add the shredded chicken and mix it all together. In an 8x8 glass baking dish, add a spoonful of the coconut milk mixture to the bottom of the dish and spread around the prevent the lasagna from burning. Add 2 to 3 lasagna sheets to the bottom the dish. On top of the sheets, add a few large spoonfuls of the coconut milk mixture and spread across the sheets. Repeat with lasagna sheets, coconut milk mixture, and one more layer of lasagna sheets. Place in oven and bake for 10 to 15 minutes. Let rest for 5 to 10 minutes before slicing.

2-3 Servings