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Chicken and Kale Lasagna with Gluten free Noodles

20160104_135925 (1)Brrr!  With the bone chilling temperatures dipping into the single digits, it is just the time of year to assemble a delicious and nutritious dish of lasagna.  This dish will surely put a warm smile on your face as it nourishes and comforts your belly.  If you are gluten free, you are in luck since this recipe uses the Tinkyada brand of gluten free brown rice noodles.  The noodles do need to be cooked prior to assembling them in the baking dish.

For the sauce, I use a jar of tomato purée (Bionaturae brand) which I combine with a little garlic, onion and parsley.  The greens selected are the leaves of the lacinato kale which I sauté in a little quality olive oil with garlic and onions.  The boneless, skinless chicken breast is thinly sliced, dipped into almond flour and sautéed in a skillet with a little olive oil.  I use thin slices of fresh mozzarella to cover the top of the lasagna.

Once the sauce is prepared, the kale has been sautéed, the noodles are cooked “al dente” and the breaded chicken slices have been completed, it is time to assemble the lasagna. In a large glass pyrex baking dish, add sauce to the bottom of the dish followed by a layer of the noodles.  On top of the noodles, add the kale mixture followed by another layer of noodles.  On top of the noodles, add the sliced breaded chicken followed by another layer of noodles.  Generously pour the tomato sauce over the top being sure that all noodles are covered.  Add the slices of mozzarella and top with minced parsley.  Bake in a 350 degree oven for about 25-30 minutes.  Let cool for about 15 minutes before eating.

For the tomato sauce:

2 tablespoons olive oil

1/4 small onion minced

1 garlic clove minced

1/2 (24 ounce) jar tomato purée

1 pinch dried basil

1 pinch dried or fresh parsley

sea salt to taste

In a medium pot, add the oil and garlic.  Cover and cook on medium to high heat until golden.  Add the onion, cover and cook until translucent.  Add the tomato and spices. Mix well and simmer for about 10-15 minutes covered.  Remove from heat and set aside.

For the lasagna noodles:

1 box Tinkyada lasagna noodles

Follow the instructions on the box.

For the vegetable filling:

1 bunch lacinato kale rinsed and diced, stems removed

2 tablespoons olive oil

1 clove garlic minced

1/2 onion minced

sea salt to taste

In a large skillet, add the oil and garlic.  Cover and cook on medium heat until garlic is golden.  Add the onions, cover and cook until translucent.  Add the kale, mix well, cover and cook for a couple of minutes until kale is wilted and tender.  Add salt to taste.

For the chicken filling:

1.5 pounds skinless and boneless chicken breasts

3/4 cup almond meal

2 tablespoons olive oil

sea salt to taste

In a large skillet, add the oil.  On a large plate, add the almond meal.  Thinly slice the chicken breast in half.  Dip the chicken into the almond meal and add it to the skillet.  Cover the pan and cook on medium to high heat for a few minutes until chicken is golden in color on the bottom.  Flip the chicken over with a spatula and cook the other side until golden.  Add sea salt.

For the topping:

6 thin slices fresh mozzarella

2 tablespoons minced parsley

Follow the assembling instructions above.  This recipe is appropriate for anyone who is following a gluten free diet and for those who are on a Low FODMAPS Diet.

Note:  For the Low FODMAPS Diet, leave out the garlic and onions.

Ilia Regini is a certified healing through food specialist/health supportive chef/culinary instructor/writer/blogger and speaker.  Healthy Nourished Body offers chef service, cooking lessons, healthy kitchen makeovers and customized menu planning for healing through food dietary protocols. www.healthynourishedbody.com  www.facebook.com/wellnourishedbody63 e:healthynourishedbody@gmail.com

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