Before you freak out on me and remind me that cheese is not paleo, please understand that I am aware of that. But I also like to give gluten free people or less strict people different food options. If you want to freak out, go ahead, scream into a pillow that I am a fake and you hate me. It’s ok. Let it out. I’ll rub your back. Now we can move on! Hooray!
Do you think they get the audience drunk or high on The Price is Right before the show? I can’t imagine that many people would get that excited about that show. It honestly makes no sense to me. I just saw a probably 24 year old newlywed couple about sh*t the bed when the husband got picked. You’re 24 years old and you’re freaking out about being on The Price is Right. I know they give the audience drugs. I just know it.
I think my Vegas bloat finally set in. Eating at restaurants for 3 days straight almost gets exhausting. The salt and weird oils I must have ingested are catching up to me. Not only do I feel like a little dough boy, but I swear I can’t breathe as well. Have you ever had that? Where you feel like you’re too full that you can’t take a full breath in? No? Whatever. I mean, I’m not complaining, but I like breathing. It’s pretty cool. So I’m hoping this bloat goes away soon. It probably would help if I weren’t creating recipes such as double chocolate muffins (recipe coming soon) and stuffing the batter into my face, but those are unrealistic goals. I love tasting the batter and risking salmonella. It’s like playing the game of life and winning when you don’t get sick.
Whoa. My brain is weird today.
Speaking of bloat, with this Valentine’s Day coming up, I’m ABSOLUTELY craving red velvet cake. Or red velvet pancakes. Or red velvet pancakes. I don’t really know what it is about red velvet, I mean it’s just red food coloring that’s added to cake mix, but they somehow taste so much better than regular cake. Anywho, I won’t be consuming red velvet cake for Vday, but I do know what I plan on making. Here’s the plan. Since I just got back from Vegas, I’m definitely not interested in going out to eat. So I just plan on putting on a new Netflix show and making something really exciting: quesadillas. You’re about to freak out on me again, but whatever. I found these gluten free tortillas at Sprouts called Potapas that are made from potatoes. They’re stupid amazing. So I’m going to make the boyfriend and I some slamming quesadillas. Then I’m going to top the night off with some Cappello’s cookies from their freeze and bake cookie dough. It’s to die for. Best paleo cookie dough AND cookies on the market. Period. It’s going to be a Valentine’s Day for the books. Whatever that means.
So, what are you making for this Vday? No matter if you hate it, you have to eat something delicious that day. You just have to. Now spill the beans on the goodies you’ll be consuming. Spill those beans!
Artichoke Lemon Pesto Lasagna (not strict paleo)
- Yield: 3-4 1x
Ingredients
- 2 tablespoons cooking fat (butter, olive oil, coconut oil, etc.)
- 2 garlic cloves, minced
- 1lb boneless, skinless chicken breasts, cubed in small pieces (or chicken thighs, if you prefer)
- 1/2 yellow onion, chopped
- 1 cup button mushrooms, roughly chopped
- 12–15 artichoke hearts, cut in half (I used canned artichoke hearts)
- ⅓ cup walnuts
- 1 garlic clove
- 4–5 tablespoons olive oil (add more for a more runny pesto)
- 4–5 tablespoons vegetable broth (add more for a more runny pesto)
- 2 garlic cloves, minced
- ½ cup fresh parsley
- ½ cup fresh basil
- juice of 1 lemon
- salt and pepper, to taste
- 1 (12 ounce) package of Cappello’s lasagna sheets
- 1–2 cup freshly shredded raw cheese (I used Kerrygold cheddar cheese) -optional
Instructions
- Preheat oven to 350 degrees. Grease an 8×8 glass baking dish.
- Place a large pan over medium-high heat. Add cooking fat and garlic cloves. Once garlic becomes fragrant, add cubed chicken and onion to the pan and cook until cooked through and no pink remains. Once chicken is almost done cooking, add mushrooms to cook for just a minute or so.
- Remove mixture from pan and place in a bowl and set aside.
- Place the large pan back over medium-high heat and add the halved artichokes. Sprinkle with salt and pepper and let cook until slightly browned and tender on all sides.
- Once artichokes are browned, add them to a food processor along with the walnuts, garlic clove, olive oil, and vegetable broth. Puree until smooth.
- Then add the parsley, basil, lemon, and salt and pepper. Puree once more until smooth. Taste and add more lemon and salt and pepper to your preference. If you want a more runny pesto consistency, add more olive oil and vegetable broth at this point.
- Once pesto is done pureeing, add the pesto to the bowl full of chicken and mix well.
- Now line the baking dish with two lasagna sheet (you may need to cut them to size, as needed). Add a place spoonful of the chicken mixture and spread out, then sprinkle with shredded cheese on top. Then another layer of sheets, chicken, and cheese. The top layer should be lasagna strips, topped with the last of the chicken mixture and some extra cheese on top.
- Cover the dish with foil and place in the oven for 20-25 minutes. Then remove the foil and let sit under the boiler for 2-3 minutes until the cheese bubbles and browns.
- Remove from oven, lightly cover with foil to help keep warm and let rest for about 5 minutes before slicing.
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So You’re Not that Strict Yo:
Creamy Rosemary Chicken Lasagna (gluten free, not strict paleo)
Meatball Cups (not strict paleo – gluten free)
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Hi Julie,
I am the creator of Potapas GF Tortillas made from Potatoes. One of your blog followers told me about your fantastic response to them. Thanks for that! I am glad you enjoyed them. Grass roots support to help me expand distribution around the country in other stores like Whole Foods is greatly appreciated.
Awwwww, Jim this is the greatest comment I’ve received all week!! Glad I could help in some way! I’ve absolutely loved your product so bravo!
Hi Julie,
I am the creator of Potapas GF Tortillas made from Potatoes. One of your blog followers told me about your fantastic response to them. Thanks for that! I am glad you enjoyed them. Grass roots support to help me expand distribution around the country in other stores like Whole Foods is greatly appreciated.
Sorry for that last re-post. My bad.
Juli,
I love your blog and look forward to reading it on my lunch break everyday! I made this recipe on Friday night. My Italian husband (who loves lasagna) turned his little nose up at it because it didn’t contain red sauce…but once he tried it, he declared the rest of the pan for himself 🙂 The little I had was delish! Thank you so much for your blog and your sense of humor! Love, love, love it! BTW, I would totally make this as a dip as well (without the noodles of course). And you would laugh at my prep…since I don’t have a food processor, I made the pesto in my blender!
Nikki
I hope this is not a stupid question because I am new to the whole cooking things and need assistants. Do I cook the lasagna first before putting it in the pan?
And thank you for posting this. I’m super excited about making it.
not these ones, if you use the cappello’s brand! if you use a different brand, do what it explains on the package
I combined this with your pistachio pesto pasta to create the most amazing spaghetti squash bake I have ever tasted!! I kept it paleo, and added artichokes and mushrooms to the pistachio pesto pasta recipe, mixed in 3 eggs and baked for 30 mins. Amaaaazing. Next time I might add Kale too – love my greens!
You really are a nutcase! I love your innovative recipes and chipper personality. Let’s cook my dear 😀
You are a maniac!! I love your gf, paleo sort of, cooking innovations! My Mom wants me to fly back East to make your Lasagna & Pasta recipes for her. BTW, we are a Celiac family, poor us ..haha !! Thank you, and do you have a Paleo Flair Cookbook yet? Keep on truckin Jules, you’re magic <3
Hi Juli,
I’m a little late to this recipe, but bought the Cappellos noodles and made this tonight. Thanks so much for sharing this recipe – It was sinfully good. One question: can you freeze it once you make it? Will it keep/defrost and reheat okay? I made as described but put almond ricotta-like cheese (Kite Hill from Whole Foods) on it.
Thanks!
Carolyn
you know, i haven’t tried but i wouldn’t see why not!!