Recipe Day: Golden Lasagna

I try to avoid nightshades but I adore lasagna. I also avoid wheat. I found this recipe online and adapted it. I usually make a double recipe as the pan shown (pre-baking) measures 12½” x 18”.

Golden Lasagna

6 lasagna noodles (I use brown rice)
¼ cup chopped onion
1 (4.5 ounce) can sliced mushrooms, drained
4 tbsps. raw milk butter
4 tbsps. millet flour
2 cups raw milk
½ tsp. dried basil
Salt
Pepper
2 cups diced chicken breast meat OR
1 lb. ground chicken, cooked
1 lb. ricotta cheese
1½ cups shredded Mozzarella cheese
1/8 cup grated Parmesan cheese

Preheat oven to 350F. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.

In a small saucepan, sauté onion in butter. Remove from heat. Melt butter in double boiler, then add flour. Stir into a roux and slowly add milk, stirring until thickened. Add basil, salt and pepper. Stir in onions and mushrooms. Mix well. Set aside.

In a lightly greased 9” x 13” baking dish, arrange 3 cooked lasagna noodles. Layer as follows: ½ the chicken, ½ the ricotta cheese, ½ the Mozzarella cheese, ½ the Parmesan cheese and ½ the white sauce mixture. Add the other 3 lasagna noodles and repeat layers. Bake uncovered in the preheated oven for approximately 50 mins.

Adapted from: https://www.allrecipes.com/recipe/8925/golden-lasagna/