It should be obvious by now that I love meals that result in lots of yummy leftovers. Lasagna fits that need perfectly. It’s such a flexible dish — there are so many ways to make it, it can be made ahead of time and popped in the oven later, and it’s a great dish for those nights when it’s your turn to host your book club.
Because my local grocery stores don’t carry gluten-free lasagna noodles, I bought a case from Amazon.com. The price was fantastic, and knowing I have the noodles handy opens up a wide range of of possibilities…including lasagna roll-ups and cupcakes! Once you have your favorite base recipe, it’s easy to try different serving ideas.
I know that most people think of red meat sauce and loads of cheese when they think lasagna (I know I do), but this recipe takes the dish in a whole different direction. You can continue with the Italian flavor profile, mix in a little Mexican or Southwest American, or go wild with Caribbean spices. Whatever tickles your palate.
Chicken, Sausage, and Spinach Lasagna
By June 1, 2013Published:
- Yield: 6 Servings
- Prep: 30 mins
- Cook: 45 mins
- Ready In: 1 hr 25 mins
This gluten-free lasagna is a bit lighter than traditional lasagnas. I like it for summer events.
- 9 - 12 gluten-free lasagna noodles or enough to make three layers in your cooking dish
- 15 ounces ricotta cheese
- 1 egg beaten
- 1 package frozen chopped spinach squeezed of excess liquid (or you can use finely chopped fresh if you have it available)
- 4 tablespoons butter
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 1/4 cup rice flour
- 1/2 cup chicken broth
- 1 1/2 cups milk warmed
- 1/2 cup parmesan grated and divided
- 3 cups mozarella grated and divided
- Salt and pepper to taste (remember, the cheese will add a good level of saltiness to the dish)
- other seasonings to taste oregano, basil, red pepper flakes, your choice
- 1 pound ground chicken or shredded chicken cut into very small pieces
- 1/2 pound Italian sausage casings removed
- Cook noodles according to the package directions. If you are using no-boil noodles, I suggest cooking them until semi-done because, unlike many lasagna sauces, this isn’t a wet one that will help cook the noodles all the way through. Once cooked to the correct level, drain and set aside.
- Preheat your oven to 350 degrees (see Note if you are preparing your lasagna in advance).
- Mix the ricotta, spinach, and egg thoroughly. Set aside.
- Melt the butter in a medium pot. Add the onions and cook until soft and translucent. Add the garlic and cook for a minute or two, stirring frequently. Add the rice flour to the butter and mix well, sauteing the mixture for 4 − 5 minutes (make a light brown roux).
- Slowly add the warmed milk and chicken stock, using a wire whisk to incorporate. Rice flour thickens up quickly. Continue until all the liquid is added and the mixture is thickened.
- Add half the parmesan and 2 cups of the mozzarella and stir until the cheese is melted. Taste and adjust salt and pepper levels to suit your needs (I often omit additional salt). If you adding other seasonings, incorporate them now.
- While the cheese sauce is cooking, brown the ground chicken and sausage in a skillet. Set aside.
- Ladle cheese sauce into your lasagna pan and spread to coat the entire bottom. Cover the sauce with a layer of noodles (three or four across). Spread 1/3 of the ricotta/spinach mix across the noodles. Cover with 1/3 of the chicken/sausage mix, and top with a solid layer of cheese sauce.
- Repeat the layers two more times. End with a layer of cheese sauce over your noodles. Sprinkle the remaining mozzarella and parmesan across the top.
- Bake for 35 − 45 minutes. Your lasagna should have bubbly cheese and a golden brown crust. I usually cover my pan with foil for half the baking time, removing it about 20 minutes into the baking time.
- If you can, let the lasagna sit for 5 − 10 minutes after removing from your oven to let it set.