This is the easiest, most comforting recipe. It is perfect for winter weekends. Serves 8.


1 white onion, finely chopped
1 shallot, finely chopped
2 garlic cloves, finely chopped
2 Tbsp butter (sub ghee or vegan butter)
JF Spicy Salt, to taste
½ tsp crushed red chili pepper flakes
1 (28oz) can of crushed tomatoes
2 Tbsp olive oil
1lb organic ground chicken
Fresh cracked black pepper, to taste
12 no-boil lasagna noodles (sub gain-free pasta)
1 package of fresh mozzarella, pulled into pieces (sub plant-based cheese)
½ container of fresh ricotta(sub plant-based cheese)
1 cup parmesan cheese, freshly grated (sub plant-based cheese)
½ package pesto (I like Gotham Greens)

You can use less noodles and more filling in between the layers or more noodles and less filling as per your preference. Spoon the pesto over in 'spots' in between the tomato sauce. It is not meant to be an even layer. Just have fun with it. This is not an exact science!


Preheat the oven to 350º. In a large saucepan, melt butter. Sauté the white onion, shallot, and garlic in the butter until softened. Season with JF Spicy Salt and crushed red chili pepper flakes. Add the can of crushed tomatoes and mix with a wooden spoon. Turn the heat to a simmer. In a separate pan, heat olive oil and brown the ground chicken. Season with JF Spicy Salt to taste and fresh cracked black pepper. Take about ½ cup of the tomato sauce and add it to the chicken while it is browning. This adds a really nice flavor to the meat. Once the meat is browned and the sauce is simmering start building your lasagna. In a large dish, pour a layer of red sauce on the bottom. Add a layer of noodles then add the ground chicken, mozzarella, ricotta, a sprinkle of parmesan cheese, and a few spoonfuls of pesto. Keep layering all of the ingredients and top with any excess cheese. Bake for 45-50 minutes. Top this with fresh Italian parsley and extra freshly grated parmesan.