Karin is an award-winning writer, editor and publisher of Christian and secular works in Europe and the USA.
Cheap and Easy!
The cost of meat and everything else is horrendous at the moment. Right now chicken is holding it's own and is better value (hope I haven't spoken too soon!). If like us we have to eat gluten free as three out of 4 of us are gluten-intolerant, like everyone else I have had to learn to diversify in these high-inflation times.
I kinda discovered gluten-free chicken by accident last week! I had no mince and only chicken - everyone loves it now! The Barilla gluten-free Lasagne is probably one of the easiest to cook. You do NOT have to boil the pasta prior. I follow their instructions with a variation.
You can add a little oregano also to the dish if you like herbs. Garnish with tomatoes or cress and served with a lovely green salad and it will last at least two dinners for 4 adults. Enjoy!
|Prep time||Cook time||Ready in||Yields|
1 hour 5 min
1 hour 20 min
Serves four people for two meals
- 3/4 Breasts Boiled Chicken, Pre-boil for a good hour prior to using in lasagne
- 1 Onion, Chopped
- 1 Cup Virgin Oil
- 2 jars Ragu Sauce, Traditional style
- 1 packet Lasagne, Barilla Gluten Free Oven-Ready Lasagne
- 3/4 tablespoons Ricotta Cheese, Do not get malt vinegar variety - can lead to gluten content
- Personal Preference Mozarella Cheese, Add desired amount
- Personal Preference Parmesan Cheese, Add desired amount
- Garlic Salt
- Preheat oven to 425 F
- Chop up your pre-boiled breasts of chicken into small pieces. Dice your onion.
- Add some oil to your pan and some garlic salt. Add your onion and cook on a low heat. When your onion is slightly cooked add your boiled chicken. Cover on a very low heat.
- Start to prepare your Lasagne dish. Get a large rectangular pyrex clear casserole/baking dish preferably 9" x 13". Pour enough Virgin oil on the bottom to cover it.
- Add one cup of Ragu sauce and mix it in with the oil. Spread evenly. Add your sheets of Gluten free Lasagne, slightly overlap each one. You should be able to get four in the bottom of dish. Push them into the oil and Ragu mix
- Add a few teaspoons of Ricotta cheese on top. Hold the Lasagne so that it doesn't slip and spread the cheese over the top. I like to put extra in the middle.
- Add a layer of Ragu sauce. Add some Mozzarella and Parmesan cheese.
- By now the your chicken and onion dish should be ready. Turn off heat and remove. Add a thin layer of the mixture to the dish.
- Add more Ragu sauce prior to repeating the layering starting with the Lasagne sheets again. Repeat until you are left with a layer of chicken and onion on the top. If you have any Ragu left pour that on top.
- Cover the final layer with a layer of Mozarella cheese. Cover dish with tin foil and place in over at 425 F for 40 minutes.
- Take out and take-off tin foil. If desired add another layer of Mozarella cheese and place back in the oven for an additional 10-15 mins.
- Take out of oven cover with tin foil and leave to cool prior to cutting.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2021 Karin McBride-Chenoweth
Karin McBride-Chenoweth (author) from United States on September 25, 2021:
Gluten free is less stodgy and you can really taste the meat more I think! I use Ragu for handiness and the fact it's gluten free also...however...making your own sauce would be awesome! Totally agree!
Liza from USA on September 24, 2021:
My husband and I were talking about what to have for dinner. We love Italian food, and we thought of pasta or lasagna. Usually, my husband takes turns cooking when we agree on pasta. I'm not being biased, but, he made delicious sauce from scratch. I love lasagna without meat in it, but, chicken sounds good. Thanks for your recipe. I don't mind trying gluten-free chicken!