This lasagna can be made with regular or gluten free rice lasagna noodles which don’t require pre-cooking. Nutrient-rich veggies are masked by the strong cheeses, fresh rosemary, garlicky marinara, & organic chicken thighs from Costco.
Olive oil to coat pan
1 box gluten-free lasagna noodles
1 jar marinara sauce or favorite pasta sauce (check the sugar – keep it low!)
1lb cooked/chopped organic Costco chicken thighs (w/ S&P, garlic powder & oil)
2 yellow squash (shredded – food processor)
1-2 c raw brussel sprouts (shredded – food processor)
Salt, pepper, garlic powder
1c. Feta cheese
1/2c. sour cream
1c. shredded mozzarella
2 TB fresh chopped rosemary
1 sprig fresh chopped rosemary
drizzle of herb-infused olive oil
1c fresh shredded parmesan reggiano
Preheat oven to 350F.
Coat pan with olive oil. Spread thin layer of sauce on bottom. Layer lasagna noodles. Top with veggie mix, chopped chicken, then cheese mix. Repeat with tomato sauce, noodles, veggies, chicken, & cheese. Top with leftover marinara fresh rosemary, parmesan, & drizzle with olive oil. (The moisture release as the veggies cook will cook noodles and keep lasagna from drying out.)
Cover with foil & bake for 45min, uncover & continue cooking 15-20 min until noodles are soft and cheese begins to bubble & brown.