Spinach and cheese on left and chicken boiled in chicken broth and water on right.
(Lactose-free and Tottifrutti can be found at Whole Foods)
Homemade Cream of Mushroom lactose and MSG-free substitute (if not, use 1 10 oz. can of COM soup)
1 Can Goat’s Milk
1/2 white diced onion (approx. 1/3 cup)
1 teaspoon minced garlic
1 Jar sliced mushrooms, drained (4 1/2 oz.)
2 Teaspoons Butter (unsalted)
2 Cups lactose free cheese
1 Tottifrutti Cream Cheese
1 Tottifrutti Sour Cream
1 (10-oz) package frozen spinach
2 Cups cooked chicken, shredded (I use a food processor)
1 package “oven ready” lasagna noodles
1/2 teaspoon salt
1/4 tsp. black pepper
1 Tbsp soy sauce
1 cup chopped pecans
Preheat oven to 350 degrees F
To create the base, heat large pan to medium high heat and drop in butter, rotate pan to coat. Add diced onions and minced garlic, cook until onions are soft. Add mushrooms and cook five more minutes then add goat milk. Add salt, pepper and soy sauce to mixture. Lower heat to simmer.
Add cheeses and stir until dissolved. Add frozen spinach and shredded cooked chicken; I usually boil mine for 20 minutes in chicken broth and water, and shred it in a food-processor.
Put a layer of the sauce on the bottom of a (9x13x2-inch) lasagna pan, layer with oven ready noodles, then another layer of sauce, then noodles and sauce again. Sprinkle the top layer with pecans, place in oven and bake 1 hour. Serves 8-12.
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