Gluten And Dairy Free Alfredo Lasagna

1. Preheat oven to 375 degrees F.

2. Cook the lasagna noodles according to package directions. Don’t forget to reduce the cooking time by 2 minutes since we’re going to bake the noodles later. When done, drain noodles and set aside. I would recommend laying them out flat on a piece of foil right away so they don’t stick together like mine did.

3. Let’s make the chicken alfredo sauce: Over medium-high heat, melt the butter.

4. When the butter is almost melted, add the cream cheese.

5.Once the butter and cream cheese are well combined and almost melted, add the coconut creamer, mozzarella cheese (tear the mozzarella slices into 4 pieces each so they melt better) , garlic powder, pepper, chives, and chicken. Stir until everything is melted and well combined.

6. Remove from heat and set aside and let the sauce thicken, stirring occasionally.

7. Let’s layer: In a large casserole dish, spread out 1 Cup of of spaghetti sauce.

8. Then layer on 3 lasagna noodles. I had trouble with my noodles breaking apart. After I rinsed mine in cold water I left them in the the colander and pulled them out with tongs. I would recommend laying them on a piece of foil right away so they don’t stick together like mine did.

9. Then layer 1/3 of the alfredo sauce….. 1 Cup spaghetti sauce….. 3 more lasagna noodles….. 1/3 of the alfredo sauce… remaining spaghetti sauce….. remaining noodles…. and finally the remaining alfredo sauce.

10. Sprinkle the top with basil.

11. Bake for 20-25 minutes, or until lasagna is bubbly and browned. Enjoy!