In a large pan, heat a drizzle of olive or avocado oil over medium heat.
Add shallots and garlic, and sauté until translucent.
Add broccolini and mushrooms to the pan and sauté until tender. If you want a little kick, add a touch of optional crushed red pepper. Season with salt and pepper.
Bechamel Sauce:
Heat a drizzle of olive or avocado oil in another pan over medium heat.
Add cassava flour to make a roux, stirring constantly for about 2 minutes to cook out the flour taste.
Gradually pour in the half-and-half, bringing the mixture to a boil.
Add a handful of Italian cheese blend, stirring until a creamy sauce forms. Taste and add salt as needed.
Assemble the Lasagna:
Drizzle a small amount of the creamy sauce on the bottom of a baking dish.
Lay down a layer of gluten-free lasagna noodles.
Add the cooked chicken to the broccolini and mushroom mixture, mixing well.
Spread the chicken and vegetable mixture over the noodles.
Pour more of the creamy sauce over the layer.
Sprinkle some Italian cheese blend on top.
Repeat these layers until all ingredients are used, finishing with a generous layer of cheese on top.
Bake:
Cover the dish with foil and bake for 25 minutes.
Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Serving Suggestion:
Serve hot, and maybe pair it with a glass of your favorite wine.