I’ve been craving lasagna and I also really needed to add some quick meals to my freezer, so lasagna was on. Since my daughter no longer eats read meat, a chicken lasagna was going to be necessary. I found this recipe in Food Network Magazine. I substituted 3 boneless skinless chicken breasts for the chicken thighs. I didn’t use San Marzano tomatoes – just store brand organic crushed tomatoes. I used gluten-free noodles and I had kale from the summer CSA that I had stripped from the stems, chopped, shocked and then froze. It was perfect. We had this for dinner (for 4 people) and then I froze about 12 more servings.