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Gluten-Free Chicken and Broccolini Lasagna
Casserole

Gluten-Free Chicken and Broccolini Lasagna

Serves 8
Ready in 135 mins
Prep time 15 mins
Cooking time 120 mins
672 calories per serving

Ingredients

> 2 bunches broccolini
> 18 oz ground chicken
> 1 shallot
> 2 garlic cloves
> 1 bunch fresh oregano
> 1 large red chili pepper
> 1/3 cup extra virgin olive oil
> 2 cups chicken stock
> 1/4 cup tahini
> 1 (14 oz) can chickpeas, drained and rinsed
> 2 3/4 cups ricotta
> 1/2 cup milk
> 2/3 cup finely grated Parmesan
> 1 (16 oz) gluten-free lasagna noodles
> 1 tsp dried chili flakes
> 2 tsp smoked paprika
> 1 tsp salt
> 1 tsp pepper
> Zest of 1 lemon

Steps

1
Preheat oven to 360°F, and grease a large baking dish. Pulse broccolini in a food processor until finely chopped, and set aside. Finely chop shallot and garlic, and set aside. Remove the seeds from the chili pepper, and finely chop. Pick the leaves from fresh oregano. Finely chop half, and set the other half aside.
2
Add ground chicken, shallot, garlic, chopped oregano, chili pepper, 2 tbs. extra virgin olive oil, salt, and pepper to a large bowl, and mix until combined. Cook spiced ground chicken over high heat in a large frying pan until lightly browned (3-4 minutes). Add chicken stock, tahini, and half the chickpeas to the pan. Bring to a boil, stirring occasionally, until slightly reduced (about 5 minutes). Add broccolini, and set aside to cool.
3
Mix ricotta, milk, and 1/3 cup parmesan in a medium bowl.
4
Assemble the lasagna. Spread about one third of the chicken mixture in the bottom of the dish in an even layer, then cover with a layer of gluten-free lasagna sheets. Add an even layer of the ricotta mixture, then cover with gluten-free lasagna sheets. Repeat the process twice, and top with a final layer of ricotta mixture. Cover with tin foil, and bake 40-45 minutes. Remove foil, add remaining parmesan, and cook at 480°F an additional 20 minutes.
5
While the lasagna cooks, pat the remaining chickpeas dry with a paper towel. Heat 2 tbs. oil to a frying pan over medium heat. Add chickpeas and chili flakes, and cook until chickpeas are golden and crispy (6-8 minutes). Add paprika and remaining oregano leaves to the chickpeas, and stir through. Remove lasagna from the oven, and top with chickpeas and lemon zest.

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