Gluten And Dairy Free Alfredo Lasagna

• 1 package lasagna noodles Tinkyada
• 1 jar spaghetti sauce Casein Free
• 1/2 cup butter Earth Balance, vegan
• 8 ounces Tofutti cream cheese weight
• 1 cup creamer SO Delicious Coconut
• 2 mozzarella cheese wholes Squares Tofutti
• 1 tablespoon garlic powder Or To Taste
• 1/4 teaspoon black pepper
• 20 ounces canned chicken weight
• 2 teaspoons chives Chopped
• 1/4 teaspoon basil

1. Preheat oven to 375 degrees.
2. Cook the lasagna according to package directions. Don't forget to reduce the cooking time by 2 minutes since we're going to bake the noodles.
3. Let's make the chicken alfredo sauce: Over medium-high heat, melt the butter.
4. When the butter is almost melted, add the cream cheese.
5. Once the butter and cream cheese are well combined and almost melted, add the coconut creamer, mozzarella cheese, garlic powder, pepper, chives, and chicken. Stir until everything is melted and well combined.
6. Set aside and let thicken, stirring occasionally.
7. Lets layer: In a large casserole dish, spread out 1 C of spaghetti sauce
8. Then 3 lasagna noodles. I had trouble with my noodles breaking apart. After I rinsed mine in cold water I left them in the the colander and pulled them out with tongs. I would recommend laying them on a piece of foil right away so they don't stick together like mine did.
9. Then layer 1/3 of the alfredo sauce..... 1 C spaghetti sauce..... lasagna noodles..... 1/3 alfredo sauce... remaining spaghetti sauce..... remaining noodles.... and finally the remaining alfredo sauce.
10. Sprinkle the top with basil.
11. Bake for 20-25 minutes, or until lasagna is bubbly and browned. Enjoy!

lasagna noodles tinkyada, butter, cream cheese, creamer so delicious coconut, mozzarella cheese wholes, garlic, black pepper, chicken weight, chives, basil

Taken from www.yummly.com/recipe/Gluten-And-Dairy-Free-Alfredo-Lasagna-1656143 (may not work)