Chef Mila’s Gluten-Free Chicken Eggplant & Zucchini Lasagna

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Chef Mila’s Gluten-Free Chicken Eggplant & Zucchini Lasagna

Instructions: Preheat the oven at 375 for 10 minutes. Place sliced vegetables into a large bowl and season with salt, pepper, balsamic vinegar and olive oil. Using a grill pan or on a barbecue, grill the vegetables until nice grill marks show on each side (about 5 minutes per side).  Place chicken tenders in a baking pan and season with salt and pepper. Bake them for 15-20 minutes or until cooked.

Cut chicken into medium-sized pieces. Using a 8×10 baking dish, place half of the grilled eggplant on the bottom, top with half of the chicken tenders, add 1 cup tomato sauce, spicy corn, grilled zucchini and top with half of the cheese. Repeat the layers and finish with cheese. Bake it for 15 minutes or until cheese is melted throughout.  Top with chopped basil and serve.

Total Time:  45 minutes
Serves: 6-8

 
Ingredients:
1 medium eggplant sliced lengthwise
2 medium zucchini sliced lengthwise
4 tablespoons olive oil
3 tablespoons balsamic vinegar
1 pound chicken tenders (optional)
2 1/2 cups good tomato sauce (Dean & DeLuca or Il Mulino brand)
1 cup Stonewall Kitchen Spicy Corn Relish
2 cups Trader Joe’s Quattro Formaggio or your favorite mix of  grated Italian cheese
Salt and pepper to taste
1/2 cup chopped fresh basil

By | 2012-10-08T23:17:24+00:00 October 8th, 2012|Entertaining & Healthy Living, Food, Healthy Living, Recipe|2 Comments

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2 Comments

  1. Vickie Hunt October 9, 2012 at 9:06 pm - Reply

    Loved the lasagna!! Thank you!

  2. Janet October 23, 2012 at 9:52 pm - Reply

    Mila,

    Your food is always delicious!!!

    My friend can only eat gluten free meals, so I look forward to preparing this lasagna dish for him.

    Thank you for the recipe.

    Janet

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