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

Name: Chicken & Spinach Lasagna Bake with Four Cheeses - Low FODMAP & Gluten-Free
Total time: 75 min
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 ounces (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

www.fodmapeveryday.com

Our low FODMAP and gluten-free Chicken & Spinach Lasagna Bake is easy to make and can even be frozen ahead of time, making it a great choice for a party.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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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 ounces (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