If you have Celiac sometimes you miss the foods that other people get to eat on a regular basis. I have been craving lasagna like crazy, but here’s my problem, most Pasta is not my friend and tomato sauce flares up my indigestion. So today, Im going to share with you one of my favorite comfort meals. At first I thought Lasagna was complicated but really it’s just a lot of steps that after doing once or twice is easy.

First you going to make this in sections.

1. You’ll need to cook the chicken.
2. Make the Beschmal Sauce
3. Assemble the lasagna
4. Finally Bake for a Delicious dinner

To Make the Chicken you’ll need

1. 2lbs Chicken Breasts
2. 2 Teaspoons Oregano
3. 1. Teaspoon Thyme
4. 2 Teaspoons Parsley
5. 2 Teaspoons Minced Garlic
6. 3 Tablespoons Extra Virgin Olive Oil
7. Salt to taste

Directions for Chicken

• Preheat oven to 425 degrees
• Place each Chicken Breast in a Ziplock bag and use a Meat mallet to even out each chicken breast.
• Once each breast is flattened add all the Chicken into a mixing bowl add Olive Oil, Garlic and Spices. Mix until chicken is evenly coated in spices.

• Lightly oil your baking dish, arrange chicken breasts on the pan with no overlap. Cover with foil for the first ten minutes.
• Then remove the foil and cook until the internal temperature is 165 degrees. Depending on your oven this usually takes 20-25 minutes.
• Remove from oven and let rest for 10 minutes
• Then cut the chicken into bite sized pieces.

To make the sauce you’ll need

1. 3 Tablespoons of Butter
2. 3 Tablespoons of Bob Mills 1 to 1 Gluten free Flour
3. 2.5 cups of Milk
4. 2 Teaspoons of finely minced Garlic
5. Salt – season to taste
6. 1/4 Cup finely shredded Parmesan cheese

The Tools

You’ll need a saucepan, measuring spoon and a whisk

Directions for Sauce

• In a saucepan melt the butter over medium heat. When it completely melted add in garlic and flour. Once your items are added start whisking. Next start adding milk, just a little at a time. Cook until mixture is at a good simmer, stirring occasionally until mixture is thickened. Then add Parmesan. Remember it’s a sauce so not too thick. Once the cheese is melted remove from heat and set aside.

What you’ll need to Assemble the Lasagna

1. 1 cup Ricotta Cheese whisked together with 1 egg
2. 6 ounces thawed frozen spinach
3. 10 Barilla Gluten Free ready to Bake Lasagna Noodles. Follow instructions on box.
4. 2 cups bite sized cut up Chicken breasts.
5. 2 cups Mozzarella Cheese
6. 1/4 cup shredded Parmesan Cheese

Other items you’ll need: 8×8 Baking Pan, Measuring Spoons.

Assemble the Lasagna

• Preheat the oven to 400 degrees
• Pour 1/4 cup of sauce into the bottom of the pan then top with 3 lasagna noodles
• Next Follow by a thin layer of Ricotta Cheese approximately 1/3 cup
• Then add 2/3 cup of cooked chicken across the top
• Then add 4 ounces of thawed spinach
• Spread 2/3 cup of mozzarella evenly across the top
• Sprinkle 1 Tablespoon of Parmesan evenly over top
• Add 1/2 cup of sauce to the top
• Repeat layers twice more
• Finish with the top layer ending with lasagna noodles, the rest of the sauce and the last bit of Parmesan. Note if you’re using gluten free pasta you will want to make sure that the last layer has some weight or your noodles will curl on top. I always add extra cheese and sauce
• Bake 25 minutes until the sauce is bubbling.
• Let the lasagna rest for 20 minutes

What I serve with White Lasagna:

• Gluten Free French Baguettes (Click here)
• Simple Italian Green Salad

I hope you guys enjoy this as much as I do.

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