White Lasagna with Almond Noodles


* 1 pound of chicken

* 32 oz of Chicken Stock

* One pack of Cappello's Grain Free Lasagna noodles (or noodles of your choosing)

* Parmesan Cheese

* 15 oz Ricotta Cheese

* 1 tbsp ghee

* 1 onion diced

* 1 tbsp minced garlic

* 1 cup diced onions

* 3 cups baby spinach

* 1 can of diced tomatoes drained

* 1 tsp onion salt, 1 tsp garlic salt

* 1/2 tsp dried thyme,

* 1 tsp dried basil

* 1 tsp of dried parsley,

* Salt and pepper to taste

A fresh take on a classic

Sometimes I get over the "regular" way of doing things. Well, as regular as I can make things. We've recently fell in love with the brand "Cappello's". They have great pizza and pasta replacement that are made grain free. So, when we tried their lasagna noodles I was excited to try a new dish.

My favorite chicken trick..

When I want tender fall apart chicken that is juicy I put it in the slow cooker with chicken stock/broth on low for 8 hours. I started this out in the morning. You only need 1 pound of chicken breast for this dish, but I was making another so put in 2 pounds.

It doesn't look pretty, but with two forks you can easily pull it apart - and it is super easy! Once this is ready, you can go onto the first step in making the lasagna.


Put one tablespoon of ghee in with 1 diced onion and brown. Once they are caramelized add in 1 tbsp of minced garlic and finish browning. Then add in 1 cup of diced mushrooms and 3 cups of spinach.

While this is cooking... mix the shredded chicken, container of ricotta cheese, 1 cup chicken stock from cooking the chicken, 1 can of diced tomatoes drained, 1 tsp onion salt, 1 tsp garlic salt, 1/2 tsp dried thyme, 1 tsp dried basil, 1 tsp of dried parsley, and salt and pepper to taste. Mix all together.

Next up spray then layer

Spray the dish you plan to bake it in. I used a 13x8 ceramic dish. Then put the first layer of noodles. Then layer the spinach, onion, mushroom, garlic layer. Next add on the chicken, ricotta, tomato layer.

Continue this pattern until out. I had enough for 4 layers. Bake for 20 minutes at 350. Then take out of the oven, add 4 ounces of chicken stock from chicken cooking and top with Parmesan.

Crisp it off

Finally finish baking for 30 minutes in 350. Take out, let it cool, and enjoy!


P.S. My husband loves the left over chicken broth to drink.

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