INGREDIENTS
-1 lb free range extra lean ground chicken
-1 tbsp avocado oil
-1 cup sliced mushrooms
-1 small cooking onion
-2 cloves of garlic, chopped
-1 jar of organic pasta sauce
-2-3 zucchini’s, thinly sliced
-gluten free lasagna noodles, 3-4 sheets (optional)
-1 container (15 oz) ricotta cheese
-1 free range egg
-1 tbsp chopped fresh basil
-2 cups of chopped spinach
-2 & 1/2 cups organic mozzarella cheese, lactose free if available
-1/2 cup parmesan cheese, shredded
-salt & pepper
DIRECTIONS
1. Preheat the oven to 375 degrees F
2. Slice zucchini into 1/8′ slices, salt them and bake for 15 minutes
3. In a medium sauce pan add oil, turn to medium heat and cook garlic and onions until translucent, then add mushrooms and 1 cup of the spinach. Sauté until cooked
4. Add in the ground chicken season with salt and pepper and cook until browned. Add in the pasta sauce and simmer
5. In a medium bowl mix the ricotta, 1/4 cup of the parmesan cheese, egg, 1 cup of spinach, basil and salt & pepper
6. Assemble in a 9 x 12 dish, spread some of the meat sauce into the bottom pan. Then layer with zucchini slices, the ricotta mixture then 1/2 the mozzarella cheese. Layer the zucchini slices, meat mixture and mozzarella. Layer zucchini on top and spread the remaining meat sauce and top with Parmesan cheese and 1/2 cup of mozzarella evenly over the top; cover with foil. NOTE: you can sub a layer of zucchini with a layer of gluten free noodles (I find this soaks in some of the moisture)
7. Bake 45 minutes covered, remove foil & bake uncovered for 15 minutes. Let stand for about 10 minutes before serving. ENJOY!
The Michelle Method 