1 pound ground organic dark meat chicken (the fattier kind of meat)
Kale Pesto:
1/2 cup olive oil
3 garlic cloves
3 cups packed kale leaves, stems removed
1 cup packed fresh basil leaves
1/4 cup pine nuts or toasted walnuts
sea salt and pepper to taste
Lasagna:
Drizzle of avocado oil
1 box Cappello's almond flour lasagna sheets
1 container of Kite Hill non dairy ricotta cheese
2 handfuls organic spinach leaves
1 tablespoon fresh oregano leaves
1 tablespoon fresh basil leaves
instructions:
Preheat oven to 375 degrees.
In a large skillet, melt oil on medium heat and add minced garlic and diced onions. Stir occasionally until onions are translucent. Add ground chicken and break down any chunks until very minced.
While the chicken is cooking, place garlic cloves, olive oil, kale and basil into a food processor and blend until smooth. Add pine nuts or walnuts, salt and pepper to taste and blend again until smooth. Once complete, place the pesto into the chicken mixture and stir until well combined.
In a 9 x 6 baking dish, drizzle a small amount of avocado oil on bottom and place the lasagna sheet vertically so it's long on the long side. Cut the sheet at the end and repeat until the bottom is covered with sheets, side by side or slight overlap if necessary.
Place a thin layer of ricotta cheese on the sheets then add a thin layer of pesto meat sauce. On top of that, add a layer of spinach leaves. Add another layer of lasagna sheets, then repeat the layers of ricotta cheese, pesto meat sauce and spinach. Add the last layer of lasagna sheets then add the remaining pesto meat sauce then sprinkle remaining ricotta cheese on top. Sprinkle chopped or broken apart oregano and basil leaves.
Cover with foil and cook for 25 minutes. Remove the foil and cook for another 10 minutes.
