“Stackers” are our version of traditional lasagna but using grilled vegetables instead of pasta, adding multiple additional layers of flavor. Note: This version is made individually but can be made in a casserole dish all together.

Ingredients

• 1 organic eggplant
• 1 organic zucchini
• 1 organic onion
• 1 organic radicchio
• 2 cups sliced organic mushrooms
• ½ pound organic ground Italian sausage
• 1 organic chicken breast
• 2 cups shredded organic mozzarella cheese
• 2 cups shredded organic parmesan cheese
• ½ cup organic fresh oregano chopped
• 1 cup organic fresh basil chopped
• Organic marinara sauce (see recipe below)
• Organic cream sauce (see recipe below)
• For grilling vegetables and chicken:
• Celtic sea salt to taste
• Organic dry garlic to taste
• Organic pepper to taste
• Organic olive oil

Instructions

You'll pre-make all the ingredients before assembling the “stackers”. 

Marinara Sauce: 

• 24 oz. crushed and strained organic tomatoes
• ¼ cup organic olive oil
• ¼ cup finely diced organic onion
• ¼ cup finely chopped organic fresh garlic
• 1/3 cup Bonafide Provisions Organic Chicken Broth
• 1 tsp organic dry basil
• Organic dry garlic to taste
• Celtic sea salt to taste
• Organic pepper to taste
• Organic dry oregano to taste
• 3 sprigs fresh organic basil

Sautee onion, fresh garlic, dry basil and dry oregano in olive oil on high heat until translucent and the garlic starts to brown on the edges. Pour in chicken bone broth and simmer until liquid is reduced by half. Add the tomatoes, salt, pepper additional garlic and simmer over low heat, partially covered with lid, to allow steam to escape for approximately 15 minutes, stirring occasionally. Add fresh basil at the final minutes of cooking. Set sauce aside. 

Cream Sauce:

• ¼ cup organic olive oil
• 1 tbsp. finely diced organic onion
• 1 tbsp. finely chopped organic fresh garlic
• ¼ cup Bonafide Provisions Organic Chicken Broth
• 1 ½ cup organic cream
• ¼ organic white wine
• 1 tsp. organic nutmeg
• Celtic sea salt to taste
• Organic pepper to taste

Sautee onion, fresh garlic, dry basil and dry oregano in olive oil on high heat until translucent and the garlic starts to brown on the edges. Pour in chicken bone broth and white wine and simmer until liquid is reduced by half. Add cream and remaining ingredients and bring to a boil immediately reducing heat to a simmer whisking occasionally until cream thickens. Set sauce aside. 

One both sauces are made, follow the below instructions to pre-make the rest of the ingredients before assembling. 

1. Slice eggplant, zucchini, and onion. Season with salt, pepper, garlic and olive oil and grill on open flame. Pull apart leaves of the radicchio, season with salt, pepper, garlic and olive and grill on open flame. Set aside. 

2. Season chicken breast with salt, pepper, garlic and olive and grill on open flame. When cool, dice or pull apart the fully cooked chicken breast. Set aside.

3. Sautee sliced mushrooms with salt, pepper, garlic and olive oil and set aside. 

4. Sautee ground Italian sausage until fully cooked.

Assembly: 

Lay grilled eggplant on sheet pan. Top with grilled chicken & sausage. Drizzle with marinara and cream sauce. Sprinkle mozzarella and parmesan cheese on top of sauces. Last, sprinkle fresh oregano and fresh basil.

Lay grilled zucchini on top for next layer. Top with more chicken & sausage. Drizzle marinara and cream sauce. Sprinkle mozzarella and parmesan cheese on top of sauces. Sprinkle fresh oregano and fresh basil.

Lay grilled radicchio on top for next layer. Lay sautéed mushrooms and grilled onions on top of radicchio. Top with grilled chicken & sausage. Drizzle marinara and cream sauce. Sprinkle mozzarella and parmesan cheese on top of sauces. Sprinkle fresh oregano and fresh basil.

Place “stackers in the broiler for 5 minutes or until cheese is melted and turns golden brown.

Makes approximately 4 stackers.