Creamy Rosemary Chicken Lasagna (gluten free, not strict paleo)

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Don’t get mad. I made something that’s not completely strict paleo. But f*ck is it delicious. Like, seriously SERIOUSLY delicious. The recipe did not last long in my house. I think I ate half of it in one sitting. Don’t do that. You’ll feel sick. Too much food. But worth every bite. If you are worried about the cheese, don’t add it, duh. If you are worried about the xanthan gum in the lasagna sheets, wellll stop freaking out, but you can also make pasta from Paleo Cupboards recipe! So no complaining needed! How wonderful is that? So wonderful.

So I’m back in California right now. Eating up a storm. Writing a cookbook is pretty fun. Mostly because half of your job includes eating. But sometimes, meaning 99.9% of the time, I eat too much. When you live in a kitchen, you’re going to eat. At least that’s how it is for me. That’s truly the only reason I go sit in a coffee shop half of the time when I’m at home. If I stay home, I’ll continue eating. I’ll be sitting on the couch and think “eating would be fun. chocolate would be more fun. nut butter dipped in chocolate would be even more fun. but nut butter makes me sick. oh f*ck it. i’m getting a spoon.” I also don’t think with capital letters. Obviously.

In order to burn off some of the weight I’ve gained with creating this cookbook, I’ve taken up trampoline exercise. Not really taken it up, because I’ve only done it once, but I’m real into it. We went to a trampoline park where you can jump, play games, and try to not hurt yourself. Rad. After not jumping on a trampoline for at least 10 years, it was an interesting feeling. Growing up sucks in a lot of ways. First of all, your brain tells you no, unlike when you were younger and tried anything your body told you to. I tried to do a belly flop on the trampoline and my brain said “are you high?” I said, “I wish.” Kidding, drugs are bad. Second of all, your body doesn’t feel like it did when you were younger. At least mine. My body is pretty messed up right now, I can’t squat and my hips burn when I just walk, so my body is a bit more screwed up. But when I would jump and land funny, I’m pretty sure my discs would squish together, in a bad way. Like there is a good way. I’m not sure it works like that, but it sure felt like it. I’m not dead or paralyzed, so I think I’m ok. I mean, all I did was jump and tumble. I’m still too scared to flip, but maybe someday. I’m going again tonight so I’m going to practice flips into the foam pit, like a pro. Because that’s what I am.

I leave for the east coast soon. Since being warm on the west coast isn’t fun enough, I’m heading to the much colder east coast. Boston, to be exact. Actually I don’t really know what the temperature is like there, but last time I was there, which was a super warm week, it was still bone chilling cold when the wind blew. Anywho, packing for the west coast then for the east coast in one small carry on is highly difficult. I have to wear my nice outfits on the plane so they don’t get wrinkled when heading to Boston. They’ll still wrinkle and smell like creepy plane people, but at least I tried. Trying is what counts when teaching cooking classes. Right? Answer: no.

Every article of clothing I packed on this trip smells like food. Damnit.

By the way, if you’re bored, there is some voting going on right now for paleo recipes and blogs! If you feel like supporting me even knowing I’m a weirdo, I like you. But you can support whomever you’d like, my dear. Check it out.

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Creamy Rosemary Chicken Lasagna (gluten free, not strict paleo)

  • Yield: 4-6 1x
Scale

Ingredients

  • 1 (12 ounce) container of Cappello’s lasagna sheets
  • 2 tablespoons coconut oil
  • 2 cups button mushrooms, sliced
  • 1.5 tablespoons fresh rosemary, finely chopped
  • 4 garlic cloves, minced
  • 1 (14 ounce) can of coconut milk
  • 4 cups spinach
  • 2 cups shredded chicken (I used a rotisserie chicken and shredded it)
  • 7 ounces Kerrygold cheddar cheese, grated
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 350 degrees.
  2. Place a large pan over medium heat. Add two tablespoons of coconut oil to the pan along with the sliced mushrooms.
  3. Brown mushrooms until slightly soft. Then add chopped rosemary and minced garlic cloves.
  4. Once garlic becomes fragrant, add coconut milk. Sprinkle with a bit of salt and pepper.
  5. Let coconut milk simmer at a medium heat, stirring every couple minutes for about 6 or so minutes.
  6. When coconut milk has thickened slightly, add spinach to the pan and cover to help wilt the spinach.
  7. Once spinach has wilted, add shredded chicken and mix it all together.
  8. Pull out an 8×8 glass baking dish. Add a small spoonful of the coconut milk mixture to the bottom and spread out to keep the lasagna sheet from burning.
  9. Add 2-3 lasagna sheets to the bottom of the pan. You may need to cut the sheet to help them fit. On top of the lasagna sheets, add a couple large spoonfuls and spread through lasagna sheets. Sprinkle with cheese. Repeat with lasagna sheets, coconut milk mixture, cheese and one more topping of lasagna sheets. Sprinkle with cheese on top.
  10. Place in oven to bake for 10-15 minutes until cheese has bubbled and browned.
  11. Let rest for 5-10 minutes before slicing.

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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96 thoughts on “Creamy Rosemary Chicken Lasagna (gluten free, not strict paleo)”

  1. this recipe looks great, do you think the instructions would be the same if spaghetti squash was substituted for the Cappello sheets?

  2. Yum! This is getting cooked this weekend. It reminds me of my favorite gluten-free crepe from Crepes n’ Crepes :).

  3. what will you be doing in Boston?? (and congratulations, you managed to pick the coldest week in the last 2 months to come here; highs in the low 50s, cold as balls at night. such is New England.)

    1. I do the same thing! Although sometimes those errands involve trips to Whole Foods/Trader Joes, which doesn’t really help in the end…..

  4. Pretty excited and really looking forward to this Sunday! I’m signed up to take your Sweet Palate class at BCAE and can’t wait!! Welcome to the East Coast!

  5. Uff…. got super excited about this recipe, checked out the noodles. This is a 65$ meal minimum. Do you have any alternatives or have you tried to make your own noodles?

  6. Hello! First off I absolutely love your blog. Second…. I have a weird question since I am a newbie and all. What is the difference between canned coconut milk and regular coconut milk. I currently have regular coconut milk and coconut cream in my fridge. Would those work or no? Where do I even get canned coconut milk?

    1. i say canned coconut milk because some people will use carton and that’s not what i want them to use. you can find canned coconut milk in the asian food section

    1. Recipe follow up.
      I normally like to try new recipes when I have lots of prep time.
      For what ever reason, that didn’t happen when I made this recipe.
      I did cook my chicken in advance in the slow cooker.
      I had to soak my lasagne sheets as they were hard, and I knew they wouldn’t cook in the designated time otherwise.
      I told my kids when I served this recipe that I have never made this, and it could be a total flop or a win. Thank god it was a win.
      My daughter went for 2nds. My son, well he was a bit hesitant with it cause it was new, but he gave it a go (he’s a rabbit, and ate all his salad and veggies first).
      All up, I will definitely be making this recipe again.

  7. Thanks for the recipe Juli. I will be making this this weekend as one of my week day go to meals. I am thinking of spooning the mixture over cauli rice since I do not have the time to make the homemade noodles or purchase the Capellos.
    Safe travels to Boston.

  8. Boston weather for the next week is looking to be mostly sunny, highs in the low 50s and night time lows in the low 30s. Pretty typical for late Oct/early Nov. Welcome to town!

  9. Thanks for sharing! Since I’m not actually on a paleo diet and just sometimes cook paleo, I just used normal lasagna sheets, haha. Yummy! However, my top layer of the lasagna sheet with the cheese on top didn’t soften so I had to eat it without that part. Should I have put some of the coconut mixture on top before the cheese?

  10. I have the pasta maker, I have the ingredients, I have the dam recipe for the “Paleo” noodles and do you think I’ve done anything with any of it?? I’d rather buy the stuff already made….who has time to make stuff from scratch in this day and age??? WTF was I thinking???? Sounds like a great recipe and I’ll be sure to try it out. BTW I’m impressed….you only said f*ck 2 times in this post….Progress!!

  11. I have noticed that i can replace spaghetti squash in a ton of recipies, and it would def work with this–just wouldn’t be a lasagna, more of a casserole-type thing. but it sounds very similiar to something i just made-spagahetti squash cheesy bake and it was SSOOOO good!

  12. Where do you find Kerrygold shredded cheese in Denver?! I’ve found the block in King Soopers on occasion, but not reliably.

  13. This dish was SO delicious! The store I went to didn’t have the gluten/grain free noodles so I used the normal ones instead. Still kind of new, and converting, to a paleo way of life.

  14. I’ve read about using cabbage leaves instead of lasagna noodles, or you could make strips with zucchini with a mandoline slicers, too.

  15. Substituted “hard” premade gluten free lasagna noodles b/c can’t get the cappello’s and too lazy to make my own. Let’s just say it was a bit crunchy. Ha! Flavors were delish however…next time I’ll try not to be so lazy.

  16. Hey Juli,

    When you use coconut milk in your recipes do you just use regular coconut milk or do you use the low fat? I have made a bunch of your recipes (they are always DELICIOUS and so easy!) but I always use the low fat. Am I missing out on even more delicious-ness????

  17. It’s chilly here in MA! Bring some hoodies 🙂 and welcome!

    PS: this looks DELISH… I secretly, not so secretly love cheese!

  18. This was awesome! I used eggplant slices as my noodles and their earthy flavor went so well with the mushrooms and creamy sauce. I’m going to use the sauce (without the chicken) for a green bean casserole at Thanksgiving. Can’t wait to make it again!

  19. If my wife and I do not like Mushrooms, can something else be added in its place? or is it ok to leave the mushrooms out? Looks really good

  20. I loved this so much I made it 2 days in a row. I added a white onion and some cayenne since I like everything spicy. Delish! Thanks.

  21. This turned out great and I’m so excited. I had lots of mess ups but I was determined when I ran across this recipe. I used 4 rice lasagna noodles (as I’m not strict paleo) and used zucchini for the rest. I didn’t have enough cheddar so I used mozarellla when I ran out of cheddar. I dudnt use fresh rosemary… Just the spice. It was delicious.

  22. I’m going to try this with xtra thin butternut squash slices and goat gouda. I don’t eat cow products anymore, but this sounds amazing and I can’t wait. Thanks again for all your delicious food, it’s makes paleo sooo delicious!

  23. this recipe is a HOME RUN. flavor. city. i nixed the ‘shrooms because i don’t like them. and i halved the spinach because i’m still kind of a loser and afraid of spinach (baby steps). but the real win was i took a mandolin to butternut squash and made nice thin strips and used those instead of the pasta. holy hell. also, i broiled the dish at the very end until the cheese on the top browned a bit.

    great recipe and will be making again!

  24. I must say this dish was awesome!! So good i made it two weeks straight for work. Looking forward to some more recipes on this site. Thank you!!

  25. Made this last night but with rice lasagna. We had to adjust the cooking time but that’s all. This recipe turned out so good!!! Definitely making it again!!! Highly recommend this to everyone, paleo or not!

  26. This recipe turn out GREAT. I definitely recommend trying it! It is full of flavor and not bland at all. I made it twice, first by the recipe, 2nd time I made it without noodles and cheese and turned it into a soup by adding the coconut milk and homemade bone broth. I then added arrowroot powder to thicken it. Deeeelicious.

  27. My friend made this for a ski trip with a bunch of friends, and OH MY GOD it is AMAZING. there were 8 of us, he must have at least doubled the recipe and it was gone – scraped clean – in like 20 minutes. We couldn’t get enough!! and I can’t wait to make it again this week! SO YUMMY.

  28. Juli,

    My 13 yo son and I just made this for the second time (tonight). We added an extra half can of Coconut Cream from Trader Joe’s, some oregano and onion salt. It made it much creamier. I am happy that my boys go BONKERS over this recipe. Thank you for the recipe!!! I just received my Spiralizer on Thursday and we are going to make one of Inspiralized recipes tomorrow night! I will be also sharing this with my patients!

  29. My entire family enjoys this dish so much I’m making it for the 3rd time. Delish!! Thank you for your wonderful recipes!

  30. My family enjoys this dish so much I am making it for the 3rd time. Delish!! Thank you for all your wonderful recipes.

  31. Love this recipe. Thank you for sharing. Couldn’t find the lasagna sheets so I used gluten free rice lasagna noodles. Boiled water then dumped it over the noodles in a cookie sheet while I made the rest. Reminds me of chicken and dumplings in a way. .. love it! Million stars.. I’ll be making it again, I usually eat strict paleo but this can be an exception. .

  32. I’ve used this recipe a few times so far, but I just make the rosemary sauce minus chicken and pour it over my cooked chicken, SO GOOD!

  33. OK so want to make this for the weekend but those Capellos lasagne pasta are way out of my budget…..what would be the next best pasta or the best veggie to substitute?

  34. Hi Juli! I am so stoked to try this recipe this weekend! Quick question on the directions – it says “When coconut milk has thickened slightly, add spinach to the pan and cover to help wilt the spinach” Then it says “Once spinach has wilted, mix in with coconut milk.” the previous step makes it sound like the spinach is already in the pan with the coconut milk? Do I just set the spinach on top of the coconut milk and cover for it to wilt and then mix it in? Or do I use another pan to wilt the spinach? Thanks!

    1. sorry ellen, somehow missed this comment. i fixed that mistake in the recipe. you add the spinach to the coconut milk, and once it has wilted add the chicken. sorry for that misunderstanding!

  35. I used yellow squash and sliced it and layered that instead of using the noodles to make it paleo. Awesome!!

  36. I was wondering the same thing. I think its ridiculous to have a website and then never respond to those to visit it. whats the point?

  37. I made this recipe and my husband and kids ate it! So tasty. The Capellos noodles are a little bit of a pain to find as the lady at Vitamin Cottage said they are in high demand. But, well worth the extra effort.

  38. This is my new “go to meal” seriously soooooooooo delicious…and also relatively easy!!!! Love love love this. Please keep being amazing!

  39. Juli,
    I love all your recipes and your blog! I just made this today and it is amazing. I didn’t get the noodles purchased ahead of time and found this recipe online http://www.paleocupboard.com/paleo-pasta.htm) and it did the trick.

    Thanks you for all your yumminess! And, keep the pics of Jackson coming on IG. He’s quite handsome!

  40. I made this tonight and it was a hit with the whole family – even my 4 year old and 15 month old! I even did a quick print of the recipe to give to my neighbor since I had the site up.
    Regular lasagna and cheddar cheese were used since my husband did the shopping, but this recipe is going in the keep file–SO DELICIOUS!

  41. I made this tonight and it was amazing. Subbed baby kale for spinach and shitakes for boron mushrooms. Thanks so much for your hard work!

  42. This was so damn good. Boyfriend took it for lunch two days in a row and that never happens. I’ve loved every recipe from the 2 cookbooks of yours that I have but this one might take the cake. Can’t believe coconut milk is in there!

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