Ingredients
Directions
Preheat oven to 350 degrees. Cook lasagna noodles according to package directions. While noodles are cooking:
Smear 1 TB coconut oil in bottom of large glass rectangular pan, layer noodles, sauce mixture, then cheese until all ingredients are used. Be sure to end with a little sauce and a little cheese (not noodles, or they will burn)
Cook in oven for 15 minutes, until cheese on top is melted and mixture is heated through. Let cool for 5 min before serving.
Enjoy!
- 3 TB organic coconut oil
- 2 cups organic mushrooms (we use portabella)
- 5-6 cloves organic garlic, chopped
- 1 1/2 - 2 TB fresh organic rosemary, chopped (we have ours in a pot on the porch and use my scissors to cut it up!)
- 1 1/2 cans organic coconut milk, so 21oz or so (full fat is best for this)
- 4-5 cups fresh organic spinach
- 3 cups cooked and shredded organic chicken (we have a local market that has an organic rotisserie, so we used one full rotisserie chicken)
- 6 - 8oz organic grated cheese (we used a combo of cheddar, parmesan, and asiago)
- Salt and pepper
- 1 box gluten free lasagna noodles
Directions
Preheat oven to 350 degrees. Cook lasagna noodles according to package directions. While noodles are cooking:
- Sauté mushrooms in 2 TB coconut oil until they begin to brown (maybe 5 min?)
- Add garlic and rosemary, salute for 1 to 2 min more
- Add coconut milk - heat through, cook for 5 min on med (to thicken)
- Add salt and pepper to taste (we used 1 tsp pepper and 1/2 tsp pink salt)
- Add spinach and toss in sauce so it wilts
- Add chicken
Smear 1 TB coconut oil in bottom of large glass rectangular pan, layer noodles, sauce mixture, then cheese until all ingredients are used. Be sure to end with a little sauce and a little cheese (not noodles, or they will burn)
Cook in oven for 15 minutes, until cheese on top is melted and mixture is heated through. Let cool for 5 min before serving.
Enjoy!