A house favorite: guaranteed.
*1 Box of gluten free lasagne noodles (De Boles)
*1 carton (15 oz.) of organic whole milk ricotta cheese
*2 cartons (7 oz. each) Ciolo basil pesto
*1 bag (16 oz.) of shredded organic mozzarella cheese
*1.5 lb. of if possible, locally sourced, organic chicken breasts/ Click here for: consumer info on organic chicken
*2 Tbs. olive oil
*3 Tbs. Himalayan Salt
*Macadamia nuts to garnish
*salt and pepper to taste
Directions for Cooking:
Fill a large stock pot with 6-7 quarts of water and 2 Tbs. of Himalayan salt. Bring water to boil. Slip the chicken into the pot and cover. Once it boils again, reduce the heat to simmer and cook the breasts for 30-45 minutes. Remove the chicken breasts from the simmering water and set aside. Pre-heat oven to 375 degrees.
Take same stock pot and water. Top off water to ensure you have 6-7 quarts and bring to boil again. Add an additional 1 Tbs. of Himalayan salt and 86 the olive oil when cooking gluten free pasta. Click here for: Cooking tips for gluten free pasta. Place 12 lasagne noodles into the pot only after achieving a rolling boil. Gently nudge the noodles into the pot as they soften. Gently stir the gluten free pasta every 30 seconds until ~ 6 minutes. Drain lasagne noodles. Do not rinse gluten free pasta with cold water. Instead, place cooked pasta back into drained stock pot using a ladle full reserve of cooking water to moisten cooked noodles.
Directions for Assembly:
With kitchen shears cut chicken into bite sized pieces and toss with salt & pepper. Line a Pyrex 3 quart baking dish with 2 Tbs. of olive oil. Lay down a layer of lasagne noodles, followed by pesto, ricotta cheese, mozzarella cheese, and cut chicken pieces. Repeat layers until ingredients are spent. Top the dish with remnant mozzarella cheese. Garnish with Macadamia nuts.
Directions for Baking:
Place Pyrex baking dish of your lasagne into the oven to bake at 375 degrees for ~20 minutes or until the top of lasagne is lightly browned.