Gluten And Dairy Free Alfredo Lasagna

Ingredients

• •1 package tinkyada lasagna noodles
• •1 jar casein free spaghetti sauce
• •½ cup earth balance butter
• •8 ounces weight tofutti cream cheese
• •1 cup so delicious coconut creamer
• •wholes squares tofutti mozzarella cheese
• •1 tablespoon garlic powder
• •¼ teaspoon pepper
• •20 ounces weight chicken
• •2 teaspoons chives
• •¼ teaspoon basil

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Method

From foodista.com — read the original

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