Chicken & Spinach with Dairy Free "Alfredo" Lasagna

Chicken & Spinach with Dairy Free "Alfredo" Lasagna
Layers of shredded chicken breast, spinach, sun-dried tomatoes and artichoke tapenade in a dairy free Alfredo sauce.


Ingredients:

1 box lasagna noodles, cooked al dente & drained
1# chicken breast, pan roasted & shredded
1# Feta cheese, crumbled*
1# bag spinach, fresh or frozen+
1 jar sun dried tomatoes, drained
1 cup artichoke tapenade
2 bags Veggie Shreds, Italian blend, divided
6 cups "Alfredo" sauce**, recipe below


*I'm not allergic to goat or sheeps milk but if you are substitute more Veggie Shreds
+ if using frozen spinach thaw, drain & squeeze dry


Directions:
1)Preheat oven to 350.
2)Spray a 9x13 pan with cooking spray.
3)Ladle 1/4 of the "Alfredo" sauce on bottom of pan.
4)Lay 3 lasagna noodles length wise over sauce.
5)Tear spinach and layer 1/2 of it over the noodles.
6)Spoon half of the shredded chicken over the spinach.
7)Sprinkle half of the feta and 1/2 of a bag of Veggie Shreds over the chicken.
8)Spoon half of the artichoke tapenade & sun dried tomatoes over the chicken & feta.
9)Add another layer of lasagna noodles.
10)Ladle 1/2 of the remaining sauce over the noodles and repeat the layers ending with ladling the remaining "Alfredo" sauce over the pasta.
11)Sprinkle remaining bag of Veggie Shreds over the "Alfredo" sauce.
12)Cover with foil and bake for 1 hour at 350
13)Turn oven temperature up to 375 and remove the foil. Bake for an additional 15 minutes or until top has browned and cheese has melted.
14)Let stand for 3 minutes before serving.


**Dairy Free Alfredo Sauce
6 tablespoons dairy free margarine
6 tablespoons flour
3 teaspoons salt
6 cups soy milk
1 package Veggie Shreds, Parmesan flavor


Melt margarine in a sauce pan and whisk in flour and salt until smooth. Gradually stir in cold soy milk, cooking over direct heat and stirring constantly until sauce boils; reduce heat slightly and continue to stir until sauce becomes smooth and thick. When sauce thickens, add Veggie Shreds and simmer for an additional 10 minutes over very low heat, stirring occasionally.


Stir carefully to avoid lumps. If sauce becomes lumpy, use a stick blender or rotary beater to blend out lumps or else press through a sieve. Wondra flour may be used to great advantage since this flour does not have a tendency to lump.