Chicken & Spinach Lasagna Bake with Four Cheeses - Low FODMAP & Gluten-Free - FODMAP Everyday

Ingredients

• 1 pound (455 g) skinless, boneless chicken breasts ((about two large halves))
• 3 tablespoons FODY Chicken Soup Base
• 1/4 cup (1/2 stick; 57 g) unsalted butter, (cut into pieces)
• 1/4 cup (60 ml) FODY Shallot-Infused Olive Oil
• 1/2 cup (36 g) leeks, (green parts only)
• 1/2 cup (32 g) scallions, (green parts only)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 cup (73 g) low FODMAP gluten-free flour, (such as Bob’s Red Mill 1 to 1 Baking Flour)
• 3 cups (720 ml) lactose free whole or 2% milk, (at room temperature)
• 12- ounces (340 g) part-skim mozzarella, (shredded)
• 4- ounces (115 g) Gruyere, (shredded)
• 1/2 cup (50 g) grated Parmesan cheese, (divided)
• Kosher salt
• Freshly ground black pepper
• 10- ounce (280 g) box gluten-free rice flour lasagna noodles, (such as Tinkyada)
• 5- ounces (140 g) baby spinach ((see Tips))
• 1 pound (455 g) lactose-free cottage cheese ((see Tips))
• 1/4 cup (8 g) chopped fresh flat-leaf parsley