Creamy Rosemary Chicken Lasagna
Serves 4
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Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
  1. 2 zucchini
  2. 2 tablespoons coconut oil
  3. 2 cups button mushrooms, sliced
  4. 1.5 tablespoons fresh rosemary, finely chopped
  5. 4 garlic cloves, minced
  6. 1 (14 ounce) can of coconut milk
  7. 4 cups spinach
  8. 2 cups shredded chicken (I used a rotisserie chicken and shredded it)
  9. 7 ounces Kerrygold cheddar cheese, grated
  10. salt and pepper, to taste
  1. Preheat oven to 350 degrees.
  2. Place a large pan over medium heat. Add two tablespoons of coconut oil to the pan along with the sliced mushrooms.
  3. Brown mushrooms until slightly soft. Then add chopped rosemary and minced garlic cloves.
  4. Once garlic becomes fragrant, add coconut milk. Sprinkle with a bit of salt and pepper.
  5. Let coconut milk simmer at a medium heat, stirring every couple minutes for about 6 or so minutes.
  6. When coconut milk has thickened slightly, add spinach to the pan and cover to help wilt the spinach.
  7. Once spinach has wilted, add shredded chicken and mix it all together.
  8. Use slicer or mandolin to create zucchini strips.
  9. Pull out an 8x8 glass baking dish. Add a small spoonful of the coconut milk mixture to the bottom and spread out to keep the zucchini from burning.
  10. Layer zucchini strips on bottom of pan. On top of the zucchini, add a couple large spoonfuls and spread through lasagna sheets. Sprinkle with cheese. Repeat with zucchini, coconut milk mixture, cheese and one more topping of zucchini. Sprinkle with cheese on top.
  11. Place in oven to bake for 10-15 minutes until cheese has bubbled and browned.
  12. Let rest for 5-10 minutes before slicing.
Adapted from Paleo OMG
Adapted from Paleo OMG
CHHC LLC | Nancy Tilelli

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