I have mentioned before and I will mention again, I LOVE WHEN READERS COMPLIMENT THE BLOG AND TELL ME WHAT THEY LIKE. One of my dear friends from middle school, Laura, and I reconnected on Facebook. She sent me an email about how she loved the blog. She and her family are gluten and soy free, so Blake and I took it as a challenge to make something that we wanted for dinner, but cater to her family’s diet.
If I ever fulfill my dream of being a professional chef, culinary teacher or TV food personality, I will be sure to incorporate the needs of people who have unique diets. I have a best friend, Kelly, who is a vegetarian. She says she loves to read the blog, but doesn’t cook much from it because we always use meat. After looking back at our recipes, she was right, and now we are aiming to make more vegetarian-friendly dishes.
So for all of those of you who are steering away from gluten and/or soy, enjoy this dish!
(Eliminate chicken or replace with tofu for a delightful vegetarian dish)
Total Price with Savings- $4.49
Total Price per Person- $0.75
Total Average Retail Price- $12.59
Total Savings- $8.10
– 2 boneless, skinless chicken breasts, boiled and shredded (Super H $1.49/lb Average Retail $4.99/lb)
– 2 cans of plain tomato sauce (Costco 12/$5.99 Average Retail $0.99/each)
– 1 can diced tomatoes (Costco 12/$5.99 Average Retail $0.99/each)
– 1 tbsp olive oil
– 1 tbsp minced garlic (Costco 48 oz/ $3.99 Average Retail 6 oz $2.99)
– 1 tbsp Italian season (BIG LOTS $1.00 Average Retail $2.29)
– ½ cup grated Parmesan (Costco $5.99 24 oz/ Average Retail 8 oz $3.99)
– ½ cup shredded mozzarella (Costco $6.99 5/lb bag Average retail $3.49/1 lb bag)
– 1- 8oz container ricotta cheese (Publix brand $1.09 Average Retail $2.29)
– 1 tbsp fresh basil (FREE Garden Average Retail $2.99/pkg)
– 1 tsp fresh thyme (FREE Garden Average Retail $2.99/pkg)
– 2 medium zucchini, sliced thin lengthwise (Super H $0.38/lb Average Retail $1.99/lb)
– Salt and pepper (BIG LOTS)
- Preheat oven to 350 degrees
- Combine tomato sauce, diced tomatoes, olive oil, minced garlic, 1 tbsp Parmesan cheese and Italian seasoning into a pot and cook on low heat for 30 minutes. (If you are in a hurry, use higher heat).
- Boil chicken breast for 10 minutes or until cooked through. Shred when cool.
- Mix together ricotta, basil, thyme, ¼ cup mozzarella cheese, 1 tbsp Parmesan cheese and salt and pepper in a bowl. Set aside for assembly.
- In a 9-inch glass-baking dish, drizzle olive oil in the bottom of the pan.
- Add thin layer of tomato sauce.
- Top with ½ sliced zucchini to cover surface of pan.
- Spread ½ of cheese mixture on top of zucchini.
- Top with shredded chicken, evenly dispersed.
- Coat chicken layer with more sauce to ensure it doesn’t dry out when cooking.
- Top with remainder of zucchini.
- Coat with one more layer of tomato sauce.
- Top with remaining Parmesan and mozzarella.
- Bake covered with foil for 30 minutes.
- Uncover and bake at 400 degrees for 20 minutes.
- Allow 20-30 minutes for “lasagna” to set.