Fresh oregano

 

 

 

 

Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the OreganoFromItaly.com  Newsletter:
Subscribe 
  Unsubscribe
 
Angela's Italian Organic Oregano
OreganoFromItaly.com
 
 
Adriana's Italian Gourmet Cookies
CookiesFromItaly.com
 
 
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
SilverFromItaly.com
 
 
"Only In Italy" Italian News & Humor
OnlyInItaly.com
 
Recipe Feeds
Subscribe to the OreganoFromItaly.com feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
Facebook
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Chicken Lasagna (Gluten Free)
Chicken Lasagna (Gluten Free)
(Lasagna al Pollo)
 
 
Ingredients:

2-3 tablespoons extra virgin olive oil
1 red, 1 green, and 1 yellow bell pepper, cored, diced or sliced thin
6-8 cloves garlic, minced
1 red onion, diced
2 cups frozen chopped spinach, thawed
2 cups chopped Portobello mushrooms
4 tablespoons balsamic vinegar
A pinch or two of dried or fresh herbs (basil, thyme, oregano, mint
Pinches of nutmeg
Sea salt and ground pepper, to taste

1/2 cup gluten-free chicken broth
3 chicken breasts, cooked
3 and 1/2 - 4 cups marinara sauce

1 box brown rice lasagna noodles
15 oz ricotta cheese
8 oz cream cheese, softened
4 oz shredded mozzarella cheese
4 oz grated Parmigiano cheese
1 egg, lightly beaten
1 dash grated nutmeg

Directions:
 
Preheat oven to 350F.

Lightly oil the bottom of an 11 x 13-inch lasagna-style baking dish.

In a large skillet, heat the olive oil over medium heat and add the peppers, spinach, garlic, onion and mushrooms; stir for a minute or two.

Lower the heat and add the balsamic vinegar and herbs; season with nutmeg, sea salt and pepper; stir and cook for five minutes; add the broth.

Continue to cook until the liquid is reduced and the vegetables are soft, about 10 to 15 minutes.

When the vegetables are cooked, remove the pan from heat and stir in the cooked chicken pieces. Set aside.

In a mixing bowl, combine the cheeses with one beaten egg and a dash of nutmeg.

Spoon 1/2 cup of the marinara sauce into the bottom of the baking dish.

Arrange one third of the lasagna noodles in the bottom.

Cover evenly with the vegetable-chicken mixture, pressing down with a spatula to make a dense, compact layer.

Spoon a little sauce over the layer.

Top with one third more of the lasagna noodles, and press down.

Spread the cheese mixture in an even layer.

Top with the remaining lasagna noodles, and press firmly.

Cover with the remaining sauce, allowing the sauce to seep in and around the sides of the dish.

Add a sprinkle of herbs, if you like.

Cover the lasagna loosely with foil.

Bake at 350F for 50 minutes to 1 hour, or until the lasagna is hot and bubbling, and the noodles are fork-tender.

Allow the baked lasagna to sit for a few minutes before cutting and serving. Makes about 6 generous servings.
Subscribe to the OreganoFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
Recipes
"Updated Weekly!"
Antipasti
Beef
Bread
Desserts
Egg
Lamb
Pasta
Polenta
Pork
Poultry
Rabbit
Risotto
Salads
Sauces
Seafoods
Soups
Vegetables
 
Need More Recipes?
Sign up for more recipes from our Italian affiliates:
CookiesFromItaly

                              

 
News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex