Rosemary Chicken Lasagna

Ingredients

Instructions

1. Preheat oven to 400 degrees F.
2. In a skillet over medium heat add the 2 tbsp butter for the cauliflower sauce. Once the butter is melted add the 8 cloves of garlic, minced, and saute for 3-5 minutes, until the garlic is fragrant. (Tip: do not let the garlic brown or it will turn bitter). Remove from heat and set aside.
3. Meanwhile bring a stock pot with the 4 cups of water and 4 cups of chicken stock to a boil. Add the cauliflower and boil until the cauliflower is fork tender, about 8-10 minutes.
4. Transfer the cauliflower to a food processor (or large bowl if using an immersion blender). Add the garlic, Parmesan cheese, 1 tablespoon of butter, milk, and about 1/2 cup of the water the cauliflower was boiled in. Blend until smooth and creamy. Season with sea salt and fresh ground black pepper. Stir in the tablespoon of chopped fresh rosemary and set aside.
5. Fill another large stockpot with water. Bring to a boil. Once the water is boiling, add some olive oil and sea salt. Cook the lasagna noodles, until tender. (If in doubt follow the directions on the package). Drain and set the noodles aside.
6. In the meantime heat 2 tbsp coconut oil in a skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and saute another 2 minutes. Add the mushrooms and rosemary, season with salt. Saute for 7-10 minutes, until the mushrooms are tender. Once mushrooms are tender add the chicken and spinach and saute another 3-6 minutes, until the spinach wilts. Remove from heat.
7. Take your lasagna dish. Spread 1/2 cup of the cauliflower sauce over the bottom of the dish. Place 4 whole wheat lasagna noodles on top of the sauce. Next spread about 1/2 of the ricotta cheese on top of the noodles. Spread 1/2 of the chicken mixture on top of the ricotta. spoon another 1/2 cup of cauliflower sauce on top. Spread 1/2 of the mozzarella cheese, 1/4 cup of Parmesan and 1/2 the lemon zest on top of the cauliflower sauce. Repeat the process for the next layer, using the remaining ricotta, chicken mixture, mozzarella cheese, and lemon zest.
8. Top this layer with another 4 lasagna noodles. Spoon the rest of the cauliflower sauce on top. Sprinkle the remaining Parmesan cheese on top of the sauce. Top with a little more chopped fresh rosemary.
9. Cover the lasagna with aluminum foil and bake in a 400 degree F oven for 40 minutes. Remove the aluminum foil and bake another 15 minutes, until the cheese is browned.
10. Remove from the oven and let stand 10-15 minutes, so that the lasagna can set.