Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 425 degrees. thoroughly cook the chicken breast, then dice into small pieces. in medium size bowl, combine ricotta cheese, 1 c mozzerella, 1/4 c parmesan, eggs and basil. mix well. in another medium sized bowl, combine spaghetti sauce, water and the diced chicken. mix well. in a 9 x 13" pan, spread 1 1/2 c of meat sauce and cover with noodles. place 3 lg dollops of cheese mix on each lasagna noodle. cover with meat sauce. add another layer of noodles. repeat layering until you're satisfied with the depth. (i usually do 3 layers of noodles). add final noodles. top with remaining meat sauce. sprinkle remaining mozzerella and parmesan cheese over sauce. wrap lasagna with foil. bake for 60 minutes or until lasagna is tender.

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.