Measurements

• 2 cups cooked chicken
• 2 large eggs
• 3 cloves garlic
• 1 tablespoon Italian seasoning
• 12 gluten
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon black pepper
• 2 cups ricotta cheese
• 1 teaspoon salt
• 1 cup tomato sauce
• 1 medium yellow onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• Cook the gluten-free lasagna noodles according to the package instructions.
• Drain and set aside.
• In a large skillet, heat the olive oil over medium heat.
• Add the chopped yellow onion and minced garlic.
• Sauté until the onion is translucent.
• Add the shredded cooked chicken, Italian seasoning, salt, and pepper to the skillet.
• Stir well to combine and cook for another 5 minutes.
• In a medium bowl, mix the ricotta cheese, eggs, and half of the grated Parmesan cheese until well combined.
• Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
• Place a layer of cooked lasagna noodles over the sauce.
• Spread half of the ricotta cheese mixture over the noodles.
• Add half of the chicken mixture over the ricotta layer.
• Sprinkle 1 cup of shredded mozzarella cheese over the chicken.
• Repeat the layers: noodles, ricotta mixture, chicken mixture, and mozzarella cheese.
• Top with a final layer of noodles and spread the remaining marinara sauce over the top.
• Sprinkle the remaining Parmesan cheese and mozzarella cheese on top.
• Cover the baking dish with aluminum foil and bake for 25 minutes.
• Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
• Let the lasagna cool for 10 minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.