Ok, I was going to tell you about the other wonderful gluten free restaurants I visited while in PA, but first I have to share this DELICIOUS gluten free white chicken lasagna we made the other night. Seriously, you’re going to want to make this ASAP!
Gluten free White Cheesy Chicken Lasagna
- 1box of GF lasagna noodles
- ½ cup butter
- 1 clove minced garlic
- 1/4 cup cornstarch
- onion powder (or onion salt and skip salt below)
- 1 teaspoon salt
- 2 cups GF chicken broth (I prefer Trader Joe’s free range gluten free chicken broth if I don’t have homemade)
- 1-½ cup milk (we used Silk Pure Almond milk as a low lactose option with no issues)
- 4 cups shredded mozzarella cheese (divided into 2x 2 cup portions)
- 1 cup parmesan cheese (divided into 2x 1/2 cup portions)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley (or 1 TBSP fresh)
- ½ teaspoon pepper
- 2 cups ricotta cheese or cottage cheese (ensure GF–watch out for modified food starch)
- 2 cups shredded chicken, cooked
- 10 oz. bag of frozen peas, defrosted
Preheat oven to 350ºF.
Cook lasagna noodles in boiling water according to package directions, then rinse with cold water.
Meanwhile, melt the butter in a large saucepan and add the garlic.
Stir in GF flour or cornstarch, herbs, and salt; simmer until bubbly.
Mix in the broth and milk, and boil, stirring constantly, for 1 minute.
Stir in 2 cups of mozzarella cheese and 1/2 cup parmesan.
Remove from heat and set aside, stir in peas now.
Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish.
Then layer with 1/3 of the noodles
Then add the ricotta and cooked chicken, remaining 2 cups of mozzarella and 1/2 cup of parmesan to the sauce mixture and alternate cheesy-sauce mixture and noodles, ending with the sauce mixture on top. Top with additional mozzarella cheese, if desired.
Bake for about 35 minutes.
It’s better the longer you can let it stand before cutting pieces! Makes wonderful leftovers, reheats well (even in microwaves).
Serve with a side of gluten free bread toasted, with butter and garlic salt (or minced garlic)!
Let me know if you love it as much as we do.
Over the Thanksgiving holiday, I was in PA to visit family and friends and that inevitably means some eating out (and some questionable eating in gluten-filled kitchens), here are the tips I learned and restaurants I ate at. The first and most frequented was Isaacs Deli – central PA from Harrisburg to Lancaster (I personally visited Lemoyne, York, and Mechanicsburg locations).
Isaacs Deli is a small deli chain in Central Pennsylvania that specializes in sandwiches, named after birds. They have a gluten free flatbread and several gluten free meats, cheeses, and dressings. My favorite sandwich is the Whooping Crane–it comes with onions, spinach, honey mustard, turkey, and swiss cheese and it’s heated. They are very accomodating and if you let them know it’s an allergy, they are usually very good about changing their gloves and being aware of cross contamination. They have a yummy complementary pickle mix they serve that’s gluten free too! They serve Utz potato chips on the side of most sandwiches (it’s a mix of white, purple, and sweet potatoes) that are gluten free as well. They even have a gluten free flourless chocolate torte and ice cream available for dessert! The torte is very good, very rich! You can also buy 3 or 4 of the flatbreads to go for $7.99. I have eaten at Isaacs many times and maybe once or twice out of 15 times have I gotten sick (and once it could have been some other desserts I had right after), so overall a good choice. I don’t know how I failed to take a picture, but for now at least I wanted to put their logo so you can find the restaurant if you’re looking for them!
(As usual, I was not compensated in any way for my review, just my honest thoughts to help others gluten free or with food allergies! It’s also not medical advice.)
Sorry I’ve been gone a while, been sorting out some work things and I’ve found I’m also sensitive/allergic to soy in more than very tiny amounts, so from here on out I’ll let you know if a recipe is soy free or not as well.
Now, on to the sweet potato–a yummy, easy GF source of fiber and vegetable nutrients, a sweet potato is great for the gluten free diet. It’s also suprisingly easy to make safely in someone else’s gluten-filled home–no special prep, no special pans. Just wash it and wrap host’s cookie sheet in foil and bake for 30-45 minutes. Top with safe butter (that doesn’t have bread crumbs!) and maybe some brown sugar or cinnamon. Love the portability factor!