Pasta-less Lasagna Stackers (Edit recipe)

“Stackers” are our version of traditional lasagna but using grilled vegetables instead of pasta, adding multiple additional layers of flavor. Note: This version is made individually but can be made in a casserole dish all together.

Difficulty:

Advanced

Show nutritional information

This is our estimate based on online research.
Calories:	1416
Fat:	103 g
Carbohydrates:	25 g
Protein:	83 g
Cholesterol:	275 g
Sodium:	2096 mg
Fiber:	4 g
Sugars:	2 g
Calculated per serving.

by Bonafide Provisions

View original recipe

Serves: 4

Ingredients

1 Zucchini
1 Eggplant
1 Onion
1 Radicchio
2 cups White Mushrooms
1/2 lb Mild Italian Sausage, ground
1 Chicken Breast
2 cups Mozzarella Cheese, shredded
2 cups Parmesan Cheese, shredded
1/2 cup fresh Oregano, chopped
1 cup fresh Basil, chopped

For grilling vegetables and chicken

Sea Salt, (Celtic Sea Salt) to taste
Black Pepper, to taste
Garlic, dried, to taste
Extra Virgin Olive Oil

Marinara Sauce

24 oz Crushed Tomatoes, and strained
1/4 cup Extra Virgin Olive Oil
1/4 cup Onion, finely diced
1/4 cup Garlic, finely chopped, fresh
1/3 cup Chicken Bone Broth, (Bonafide Provisions)
1 tsp dried Basil
Garlic, dried, to taste
Sea Salt, (Celtic Sea Salt) to taste
Black Pepper, to taste
dried Oregano, to taste
3 sprigs fresh Basil

Cream Sauce

1/4 cup Extra Virgin Olive Oil
1 Tbsp Onion, finely diced
1 Tbsp Garlic, finely diced, fresh
1/4 cup Chicken Bone Broth, (Bonafide Provisions)
1/4 cup White Wine
1 1/2 cup Heavy Cream (Whipping Cream), or just cream
1 tsp ground Nutmeg
Salt and Pepper, (Celtic Sea Salt) to taste

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

You'll pre-make all the ingredients before assembling the “stackers”.

Marinara Sauce

Sautee onion, fresh garlic, dry basil and dry oregano in olive oil on high heat until translucent and the garlic starts to brown on the edges. Pour in chicken bone broth and simmer until liquid is reduced by half. Add the tomatoes, salt, pepper additional garlic and simmer over low heat, partially covered with lid, to allow steam to escape for approximately 15 minutes, stirring occasionally. Add fresh basil at the final minutes of cooking. Set sauce aside.

Cream Sauce

Sautee onion, fresh garlic, dry basil and dry oregano in olive oil on high heat until translucent and the garlic starts to brown on the edges. Pour in chicken bone broth and white wine and simmer until liquid is reduced by half. Add cream and remaining ingredients and bring to a boil immediately reducing heat to a simmer whisking occasionally until cream thickens. Set sauce aside.
One both sauces are made, follow the below instructions to pre-make the rest of the ingredients before assembling.

Pre-made ingredients prior to assembly

Slice eggplant, zucchini, and onion. Season with salt, pepper, garlic and olive oil and grill on open flame. Pull apart leaves of the radicchio, season with salt, pepper, garlic and olive and grill on open flame. Set aside.
Season chicken breast with salt, pepper, garlic and olive and grill on open flame. When cool, dice or pull apart the fully cooked chicken breast. Set aside.
Sautee sliced mushrooms with salt, pepper, garlic and olive oil and set aside.
Sautee ground Italian sausage until fully cooked.

Assembly

Lay grilled eggplant on sheet pan. Top with grilled chicken & sausage. Drizzle with marinara and cream sauce. Sprinkle mozzarella and parmesan cheese on top of sauces. Last, sprinkle fresh oregano and fresh basil.
Lay grilled zucchini on top for next layer. Top with more chicken & sausage. Drizzle marinara and cream sauce. Sprinkle mozzarella and parmesan cheese on top of sauces. Sprinkle fresh oregano and fresh basil.
Lay grilled radicchio on top for next layer. Lay sautéed mushrooms and grilled onions on top of radicchio. Top with grilled chicken & sausage. Drizzle marinara and cream sauce. Sprinkle mozzarella and parmesan cheese on top of sauces. Sprinkle fresh oregano and fresh basil.
Place “stackers in the broiler for 5 minutes or until cheese is melted and turns golden brown.