It was a big day, it was Donation Day! The D-Man who has been growing his hair for more than a year was ready to have his long and lustrous locks sheared. As he sat in the salon chair Miss Rachel asked him if he was really ready to cut his hair. He said yes, it was time to make a child who was sick have something to smile about. I am always proud of my little man, but that day I was beaming. Special occasions deserve special dinners and the D-Man chose to have Cappello’s Grain Free Lasagna. We had leftover cooked chicken, so we decided to experiment, and made a Chicken and Pesto Lasagna, it received a 10 thumbs up rating!
2 cups fresh basil leaves, packed
½ Cup freshly grated Parmesan-Reggiano or Romano cheese
½ Cup extra virgin olive oil
1/3 Cup pine nuts
3 medium sized organic garlic cloves, minced
Sea Salt and freshly ground black pepper to taste
Combine the basil and pine nuts in the bowl of a food processor and pulse to combine. Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is running.
Stop the food processor as needed to scrape down the sides of the bowl with a rubber spatula.
Add the grated cheese and pulse again until blended.
Add sea salt and freshly ground black pepper to taste.
Lasagna Filling Ingredients:
3 to 4 Cups of cooked organic/pastured chicken meat (cubed or shredded)
Ricotta Cheese (I used approximately 30 ounces)
1 to 1 ½ Cups shredded Mozzarella or Fontina Cheese
Fresh Organic Baby Spinach
Organic Baby Zucchini, Sliced (I used 3 small zucchini)
Organic Red Pepper, diced (optional, I just thought it would be pretty)
3 Tablespoons Organic Italian Seasonings
1 ½ teaspoons Organic Onion Powder
Sea Salt and Pepper to taste
Nothing fancy in the assembly of this lasagna, I buttered my lasagna pan and spread some of the pesto as the base. I placed a layer of the Cappello’s lasagna, slightly overlapping the lasagna in my pan. I tossed the cooked chicken in some of the pesto to coat the chicken. I added the dried organic herbs/spices and the remaining pesto to the ricotta cheese, stirring to combine. I then layered with the vegetables, cheese, and chicken and of course more Cappello’s lasagna. Please remember when you layer your lasagna to overlap the strips a bit, this will make slicing a bit easier.
I cooked the lasagna in a 400 degree F. oven for approximately 40 minutes.