Chicken, Sausage, and Spinach Lasagna

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 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.


Pesto is one of those perfect foods I wish I’d discovered earlier in life. It’s great on pasta, of course, but also kicks basic steamed rice up a notch. And, I love to serve it with salmon. Of course, I could probably eat pesto by the spoonful…

The ingredients for pesto are simple: basil, olive oil, parmesan cheese, garlic, and pine nuts. And you go from there. There is artichoke pesto, herb pesto, red pesto. Humans find ways to mess with this recipe every day — and I love them for it!