Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sauté onions and mushrooms. spray a 9x13-inch pan; cover bottom of pan with about 1/2 cup of the hollandaise sauce. layer as follows: 1/2 cooked noodles. 1/2 cooked chicken (sprinkled with pepper). 1/2 sautéed onion-mushroom mixture. drizzle with half the remaining hollaindaise . sprinkle with 1/2 teaspoons each of the basil and oregano. spread half the asparagus sprears on top, then half of each cheese. repeat these layers, ending with the cheese. bake uncovered, at 350f for about 35 minutes. allow lasagna to set 10 minutes before cutting to serve. makes 8-12 servings.

Target recipe: heat the broth until boiling, and pour a little into the beaten eggs, stirring constantly. pour egg mixture into broth and cook over very low heat until thick and smooth (do not boil or it will separate). stir in gelatin mixture. chill until mixture is congealed; then fold in the chicken, nuts, and whipped cream. turn into mold and chill. unmold on a chilled platter and garnish with lettuce, tomatoes and olives. serve with mayonnaise.