POP Nutrition | Best Savory Lasagna {Gluten Free}



  • 1 recipe Italian Pasta Sauce {Gluten Free, Paleo}
  • 2 lbs. free range organic chicken, cooked & chopped (optional for vegetarians)
  • 15 oz. grass-fed ricotta cheese
  • 1/2 cup quattro formaggi
  • 2 eggs
  • 2 lbs. frozen tri-color peppers
  • 2 x 10 oz.  grown rice lasagna pasta (I used this one)

Cooking Steps:

  1. Defrost peppers or cook them on low heat until no longer frozen.
  2. In a blender combine Italian Pasta Sauce, eggs and ricotta cheese. Blend until smooth.
  3. Boil water, place pasta int eh boiling water and cook for 10 minutes. Steering occasionally. Drain, and lay flat on cookie sheet so they do not stick together.
  4. Layer 1 & 2: pasta, sauce, chopped cooked chicken, and peppers. Layer 3: pasta, chopped chicken, peppers, sauce and shredded cheese (optional).
  5. Bake in a  preheated oven (400F) for 25 min. Let cool for 10 min and Enjoy!

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