Chicken Enchilada Lasagna
9 to 12 lasagna noodles (depending on the size of your pan)(double check labels to make sure your noodles don't contain soy-flour)
1 or 2 boneless, skinless chicken breasts, cooked and shredded
1 teaspoon dried parsley
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 jar (16oz. size) or 2 Cups of your favorite soy-free salsa, any heat
1/2 to 1 Cup soy-free sour cream (such as Daisy brand)
2 to 4 Cups shredded cheese (I use 4 Cheese Mexican)
1. Pre-heat oven to 350oF.
2. Bring a large pot of water (salted or unsalted is your call) on the stove to a boil, add pasta and cook for 10 minutes. (Now I know there is a lot of debate on if lasagna noodles need to be cooked or not, so you can skip this step if you want, but I think cooking the pasta does make the overall lasagna taste better. You don't have to have the noodles totally cooked through, but at least 1/2 done is best, in my opinion.)
3. Strain pasta and run cool water over it until it is cool enough to handle.
4. Mix chicken, parsley, salt, pepper, salsa and sour cream in a large bowl.
5. Place some of the chicken mixture (about 1/4 of it) on the bottom of either a 13x9 or 11x8 greased pan (use full-fat, salted butter, canola or olive oil to grease the pan in order to keep it soy-free).
8. Next, place a layer of pasta noodles (3 to 4 noodles side-by-side; whatever it takes to fill up the pan width-wise), then a layer of sauce, and lastly a layer of cheese (about 1/4 to 1/2 Cup) in the pan.
9. Continue layering in the same fashion for 3 layers, ending with the rest of the cheese. (Note: If you want to cut back on the amount of cheese or sauce, that's fine. Personal preference should always win here. :) )
10. Bake for 45 minutes to an hour until lasagna is bubbly and cheese is browned.
This lasagna can be made ahead and either frozen or refrigerated until time to make it. If making it from frozen, though, please note that the cooking time will increase by at least 1/2 an hour.