Chicken & Spinach Lasagna Bake with Four Cheeses

Name: Chicken & Spinach Lasagna Bake with Four Cheeses
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American, Italian
Ingredients: 1 pound (455 g) skinless, boneless chicken breasts ((about two large halves)); 3 tablespoons FODY Chicken Soup Base; 1/4 cup (1/2 stick; 57 g) unsalted butter, (cut into pieces); 1/4 cup (60 ml) FODY Shallot-Infused Olive Oil; 1/2 cup (36 g) leeks, (green parts only); 1/2 cup (32 g) scallions, (green parts only); 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 cup (73 g) low FODMAP gluten-free flour, (such as Bob’s Red Mill 1 to 1 Baking Flour); 3 cups (720 ml) lactose free whole or 2% milk, (at room temperature); 12- ounces (340 g) part-skim mozzarella, (shredded); 4- ounces (115 g) Gruyere, (shredded); 1/2 cup (50 g) grated Parmesan cheese, (divided); Kosher salt; Freshly ground black pepper; 10- ounce (280 g) box gluten-free rice flour lasagna noodles, (such as Tinkyada); 5- ounces (140 g) baby spinach ((see Tips)); 1 pound (455 g) lactose-free cottage cheese ((see Tips)); 1/4 cup (8 g) chopped fresh flat-leaf parsley

Instructions

Prep:30minCook:45min

Our low FODMAP, gluten-free Chicken & Spinach Lasagna Bake with Four Cheeses is easy to make, feeds a crowd and can even be frozen ahead of time, making it a great party dish.

Updated at: Fri, 06 Dec 2024 09:44:48 GMT