Gluten Free Chicken Lasagne
Credited to: Coeliac UK
Kcal:
Serves 4
30 mins prep
50 mins cooking time
Ingredients
- 30ml (1fl oz) oil
- 350g (12oz) chicken breast fillets, sliced
- 2 cloves garlic, crushed
- 250g (9oz) spinach, washed and chopped
- 250g (9oz) ricotta
- 20g (1oz) basil, chopped
- Half a batch of gluten free pasta dough*
- 1 tbsp (15ml) oil
- 1 onion
- 2 cloves garlic
- 400g (14oz) chopped tomatoes
- 30g (1oz) tomato paste
- 100g (3½oz) Mozzarella, grated
- 50g (1½oz) Parmesan
Notes: *Please check our Food and Drink Information for suitable products.
Method
- First make and blanch the pasta sheets. Roll out the dough as thinly as you can; I try for about 1mm thickness. You can do this either by hand with a rolling pin, or on a pasta machine if you have one. You might need extra gluten free flour for this if the pasta dough is still a little sticky
- Next, bring a large pan of boiling water to the boil and blanch the pasta for about four minutes, or until it’s al dente. Refresh the pasta in a pan of cold water and reserve until needed
- Preheat the oven to 200ºC/400ºF/Gas Mark 6
- Heat the oil and fry the chicken slices until cooked through. Then remove them from the pan
- Add the garlic to the same pan and fry for 1 minute, then add the spinach and cook until it is just wilted
- Remove the pan from the heat and add the ricotta and basil to the spinach. Stir to combine and season to taste
- Make the tomato sauce by frying the onion and garlic in the oil for 3-4 minutes until soft. Add the tomato puree and chopped tomatoes, and simmer for five minutes
- Scatter the base of a baking tin or lasagne dish with half the chicken slices, top with half the ricotta and spinach mixture, and layer some of the lasagne sheets on top
- Pour in half of the tomato sauce, and sprinkle with half of the mozzarella. Then repeat with the remaining chicken and the ricotta mixture. Top with more lasagne sheets. Repeat with the rest of the tomato, mozzarella and the Parmesan
- Place in the oven for 30-35 minutes until bubbling and golden.
