This unique recipe includes everything you love about lasagna — melted, oozing cheese and a meaty, creamy sauce — with some out-of-the ordinary ingredients like coriander and paprika that enhance the overall flavor of the dish. While this recipe is made with gluten-free lasagna noodles, you can opt to use regular noodles as well.
For the pasta:
- 1 box gluten-free lasagna sheets
- 6 cups water
- 1 tablespoon olive oil
For the chicken mixture:
- 2 tablespoons olive oil
- 1/2 white onion, chopped
- 1 clove garlic
- 3/4 pound ground chicken (thigh meat, optional)
- 2 cups shitake mushrooms, chopped
- 1 teaspoon coriander
- 1 teaspoon paprika
- 3/4 teaspoon mild chili powder
- 1 1/2 teaspoons salt
- 2 pinches sugar
For the sauce:
- 1–2 cups homemade or natural, organic tomato sauce
- 1 tablespoon butter
- 2 teaspoons cornstarch
- 1–2 cups milk
- 1 cup grated mozzarella or Monterrey jack cheese
- black pepper to taste
Preheat oven to 350°F.
In a large pot, cook the lasagna sheets, adding a pinch of salt and 1 tablespoon olive oil to the water.
In a separate pot over medium to high heat, add olive oil and onions. Let the onions cook for 2 minutes.
Add finely chopped garlic and mix. Once the onion and garlic is cooked, add in the meat, breaking it up with your spatula. Add mushrooms, coriander, paprika, mild chili powder, salt and sugar. Stir and cook for about 3–4 minutes.
Add the tomato sauce, stir all ingredients and let it cook for 5 minutes.
In a smaller pot over medium heat, add the butter. Add cornstarch and stir. Pour in milk while stirring. Keep stirring until the sauce thickens, about 2–3 minutes. Turn the heat to low and add salt and pepper to taste.
Add cheese. Once the cheese has melted, turn off the heat.
Take the cooked lasagna sheets and line them on the bottom of your casserole dish. Layer meat sauce on top and pat it flat. Add the white sauce on top and add another layer of lasagna sheets. Repeat this step until you are done with the meat sauce.
Top it off with more white sauce, sprinkle the top with cheese, cover with foil and bake at 350°F for 15 minutes.