Dairy-Free Chicken Alfredo Lasagna

Ingredients

• •1 package dried gluten-free lasagna noodles
• •1 jar casein free spaghetti sauce
• •½ cup vegan butter
• •8 ounces vegan cream cheese
• •1 cup coconut creamer
• •vegan mozzarella cheese
• •1 tablespoon garlic powder
• •¼ teaspoon pepper
• •20 ounces cooked chicken
• •2 teaspoons chives
• •¼ teaspoon basil

Method

From foodista.com — read the original

1. 1Preheat oven to 375°F.
2. 2Cook the lasagna according to package directions.
3. 3Dont forget to reduce the cooking time by 2 minutes since were going to bake the noodles.
4. 4Lets make the chicken alfredo sauce: Over medium-high heat, melt the butter.
5. 5When the butter is almost melted, add the cream cheese.
6. 6Once the butter and cream cheese are well combined and almost melted, add the coconut creamer, mozzarella cheese, garlic powder, pepper, chives, and chicken.
7. 7Stir until everything is melted and well combined.
8. 8Set aside and let thicken, stirring occasionally.
9. 9Lets layer: In a large casserole dish, spread out 1 cup of spaghetti sauce.
10. 10Then 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 dont stick together like mine did.
11. 11Then layer ⅓ of the alfredo sauce, 1 cup spaghetti sauce, lasagna noodles, ⅓ alfredo sauce remaining spaghetti sauce, remaining noodles. and finally the remaining alfredo sauce.
12. 12Sprinkle the top with basil.
13. 13Bake for 20-25 minutes, or until lasagna is bubbly and browned. Enjoy!