Creamy Lasagna (gluten free)

lasagna.jpg



Inspired by Paleomg's Creamy Rosemary Chicken Lasagna

  • 1 batch of homemade lasagna noodles (see previous post) or store bought gluten free noodles (don't boil ahead of time) 
  • 2 tablespoons Ghee or butter
  • 4 cups button mushrooms, sliced
  • 1 drop Doterra Rosemary oil (or 2 tablespoons fresh rosemary chopped) 
  • 4 garlic cloves crushed
  • 2 cans coconut milk - shake well before opening or blend before using 
  • 1 bag baby spinach 
  • 5 chicken thighs baked & shredded - if you desire a meatless lasagna substitute with 1 eggplant chopped
  • Sea salt to taste
  • 1 cup Shredded kerrygold cheddar cheese optional

Directions

  1. Preheat oven to 350 degrees.
  2. Place a large pan over medium heat. Add two tablespoons of Ghee to the pan along with the sliced mushrooms.
  3. Brown mushrooms until slightly soft. Then add rosemary and minced garlic cloves. TIP: place drop on spoon then add to pan. Sometimes the oil comes out fast. One drop is plenty. 
  4. Once garlic becomes fragrant, add 1.5 cans coconut milk. Save 1/2 can for later. Sprinkle with a bit of salt. 
  5. Let coconut milk simmer at a medium heat, stirring every couple minutes for about 5 or so minutes.
  6. When coconut milk has thickened slightly 
  7. Add shredded chicken (or eggplant) and mix it all together.
  8. Pull out an 9x 13 glass baking dish. Add a small spoonful of the coconut milk mixture to the bottom and spread out to keep the lasagna sheet from burning.
  9. Add 2-3 lasagna sheets to the bottom of the pan. You may need to cut the sheet to help them fit. On top of the lasagna sheets, add a couple large spoonfuls of the mixture and spread through lasagna sheets. Add layer spinach. Repeat with lasagna sheets, coconut milk mixture, spinach.  Add one more topping of lasagna sheets , mixture and spinach. Spread remaining coconut milk over top. 
  10. Cover with tin foil and bake 350 for 45 minutes
  11. Optional: add 1 cup shredded cheddar to the top and bake uncovered for an additional 5minutes till cheese melts