Hold the Cheese Lasagna Please- Dairy-free

Lasagna Noodles

1 bag (10 oz.) frozen Broccoli, chopped

14 oz. can (or 2, 7 oz. jars) of marinated Artichoke Hearts, drained and chopped

1 pound Ground Chicken

1 small Red Onion, chopped

1-2 cloves Garlic, minced

2 Tbsp. Olive Oil, divided

1 can (14.5 oz) Chicken Broth, low-sodium

Dried Garlic Seasoning (any kind is fine)

Makes 6-8 servings

Calories 320,   Fat 11g,   Fiber, 4g,   Protein 17g     Per Serving

Preheat Oven to 375°.  Cook Lasagna noodles as directed.  Defrost Broccoli in Microwave, draining water when finished.  While lasagna noodles are cooking and broccoli is defrosting, cook chicken in pan until brown add garlic and cook about 1 more minute and set aside.  Gently stir broccoli, artichoke hearts, and onion in bowl.

Spray bottom of 9 x 13 casserole pan with cooking spray.  Place one layer of noodles in pan enough to cover bottom of pan.  Place half of vegetable mix on top of noodles and spread over noodles, then top with half of ground chicken and garlic.  Gently drizzle 1 Tbsp of olive oil over meat and veggies.  Place another layer of lasagna noodles on top and repeat.  Top with lasagna noodles.  Pour broth over lasagna.  Top noodles with dried garlic seasoning.

Place in oven and cook for 50-55 minutes.  Cool for 10 minutes and serve.

About Kimberly Dawson, M.S.

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