Creamy Rosemary Chicken Lasagna
2016-02-16 08:38:47
Serves 4
Prep Time
20 min
Cook Time
15 min
Ingredients
- 2 zucchini
- 2 tablespoons coconut oil
- 2 cups button mushrooms, sliced
- 1.5 tablespoons fresh rosemary, finely chopped
- 4 garlic cloves, minced
- 1 (14 ounce) can of coconut milk
- 4 cups spinach
- 2 cups shredded chicken (I used a rotisserie chicken and shredded it)
- 7 ounces Kerrygold cheddar cheese, grated
- salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees.
- Place a large pan over medium heat. Add two tablespoons of coconut oil to the pan along with the sliced mushrooms.
- Brown mushrooms until slightly soft. Then add chopped rosemary and minced garlic cloves.
- Once garlic becomes fragrant, add coconut milk. Sprinkle with a bit of salt and pepper.
- Let coconut milk simmer at a medium heat, stirring every couple minutes for about 6 or so minutes.
- When coconut milk has thickened slightly, add spinach to the pan and cover to help wilt the spinach.
- Once spinach has wilted, add shredded chicken and mix it all together.
- Use slicer or mandolin to create zucchini strips.
- 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.
- 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.
- Place in oven to bake for 10-15 minutes until cheese has bubbled and browned.
- Let rest for 5-10 minutes before slicing.
Adapted from Paleo OMG
Adapted from Paleo OMG
CHHC LLC | Nancy Tilelli https://www.cherryhillhealthcoach.com/
