NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shredded chicken breast

2 sheets whole-grain lasagna noodles

0.5 tbsp ghee

0.5 tbsp brown rice flour

0.5 cup skim milk

1 cup fresh spinach

0.5 cup sliced cremini mushrooms

1 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

1 clove minced garlic

PREPARATION

• 1

  Preheat oven to 375°F (190°C).

• 2

  In a small saucepan over medium heat, melt the ghee and whisk in the brown rice flour for 1 minute.

• 3

  Slowly pour in the skim milk, whisking constantly until the sauce thickens into a smooth béchamel.

• 4

  Stir in the sea salt, black pepper, ground nutmeg, and minced garlic into the sauce.

• 5

  In a separate pan, lightly sauté the sliced cremini mushrooms and fresh spinach until wilted.

• 6

  In a small baking dish, spread a spoonful of béchamel, then layer one lasagna noodle, half the chicken, half the vegetables, and a drizzle of sauce.

• 7

  Repeat the layer with the remaining noodle, chicken, and vegetables.

• 8

  Top with the remaining béchamel sauce, part-skim mozzarella, and grated parmesan cheese.

• 9

  Bake for 25-30 minutes until the cheese is bubbly and the edges are golden brown.