Monday, June 4, 2012

Chicken Lasagna (gluten free version)

I was in one of those "What should we make for dinner?" predicaments last night. It took me a little while to piece together what we had and what I could make with it. This chicken lasagna recipe is the what I conjured because of that predicament.

It uses that ever so healthy chicken stock, yogurt, eggs and some good-for-us raw cheese. This meal has a mild flavor - nothing overdone - and is a pretty easy to make. We'll be making this recipe again and again!

Here's the recipe:

Chicken Lasagna


9 lasagna noodles (I used gluten free pasta)

Cheese mixture:

3 eggs
3/4 tsp sea salt
1 cup yogurt
1/4 cup cheese of your choosing: raw cheese, feta cheese, etc.
1 - 2 garlic cloves, chopped

Meat mixture:

Quart jar glass (about 3 1/2 to 4 cups) of chicken stock with meat pieces
1/4 tsp sea salt (unless your stock has already been salted, then just add a dash)
1 1/2 T. corn starch (optional)
1/8 cup water

How to make:

Pre-heat oven to 350.

1. Begin by boiling a pot of water for your noodles.
2. Once the water has come to a boil, add the pasta into the water and cook for half of the amount of time the directions call for. Remove pasta from water once done.
3. In a smaller pot, cook the chicken stock until it boils.
4. In a separate bowl, stir the water and cornstarch together.
5. Add the cornstarch mixture to the boiling stock. Allow to cook for a few minutes, stirring as it cooks.
6. Turn off heat.
7. Using a separate bowl, mix together the eggs, salt, yogurt, cheese and garlic cloves.
8. Once the pasta, the chicken stock mixture and the cheese mixture are done begin layering the ingredients in a 9x13 pan as follows:

One: Spread a thin layer of the chicken stock on the bottom.
Two: Lay three noodles over the top.
Three: Spoon 1/3 of the chicken stock over the noodles.
Four: Spoon 1/2 of the cheese mixture over the stock.
Five: Lay another three noodles on top.
Six: Once again, spoon another 1/3 of the chicken stock over the noodles.
Seven: Spoon the other 1/2 of the cheese mixture over the stock.
Eight: Lay down three more noodles.
Nine: Spoon the rest of the chicken stock over the top.

9. Cover the lasagna with tin foil and bake for 30 minutes.

10. Once done, uncover and allow to cool down for another 15 minutes or so.

11. Sprinkle some raw cheese over the top along with another sprinkling of salt near the end of the cooling time (by adding the cheese after the baking period it will preserve the cheeses' healthy enzymes ... which is also why I chose not to go so gung-ho with the use of cheese in this recipe.)

But, for us, in this recipe, the bounteous amount of cheese was never missed!

No comments:

Post a Comment