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Indulge in the ultimate comfort food with this delicious Gluten Free Garlic Chicken Lasagna. Packed with flavorful chicken, creamy cheeses, and a hint of garlic, this dish is perfect for any occasion.
I first discovered this recipe when I was looking for a gluten-free alternative to traditional lasagna. The combination of garlic, chicken, and spinach was an instant hit with my family, and it’s been a staple in our household ever since.
Get ready to cook up a storm with this amazing Gluten Free Garlic Chicken Lasagna recipe!
What to Expect
- Time: Approximately 1 hour
- Difficulty: Moderate
Before You Begin
Before you start, make sure you have all your ingredients measured and ready to go. This will make the cooking process much smoother. Also, preheat your oven to 425°F to ensure it’s ready when you need it.
Ingredients You’ll Need
| White Sauce | Quantity |
|---|---|
| Softened Cream Cheese | 8 oz |
| Milk | 1/2 Cup |
| Garlic Salt | 1 tsp |
| For Lasagna | Quantity |
| Cooked and Shredded Chicken | 2 Cups |
| Crushed Garlic | 1 Clove |
| Olive Oil | 1 Tbsp |
| Fresh Spinach | 2 Cups |
| Gluten-Free Oven-Ready Lasagna Noodles | 12 |
| Shredded Mozzarella Cheese | 2 Cups |
| Cottage Cheese | 16 oz |
| Grated Parmesan Cheese | 1/2 Cup |
Step-by-Step Guide
- Preheat your oven to 425°F.
- In a medium-sized saucepan on medium-high heat, add the block of cream cheese, milk, and garlic salt. Warm this up until it’s fully melted and smooth. If the sauce is too thick, add additional milk. It will be thicker than a marinara sauce, more spreadable.
- Using a large skillet on medium-high heat, add in the olive oil and garlic clove, cooked chicken, and fresh spinach. Let this simmer for about 2 minutes until the spinach is wilted.
- Spray a 9×13 baking dish with nonstick spray. Spread 1/3 of the white sauce on the bottom of the pan and place 3 noodles on top of the white sauce.
- Add 1/3 of the chicken mixture, 1/3 of the cottage cheese, mozzarella cheese, and parmesan cheese. (Be sure to split each item into 3rds for 3 layers.) Top with 3 more lasagna noodles and repeat.
- On the last layer, add the 3 noodles, and then the remaining chicken mixture. Then, add 3 more noodles and top the noodles with the remaining sauce and cheese.
- Cover the lasagna with aluminum foil. Bake at 425°F covered with foil for 25 minutes.
- If any lasagna noodles are not fully covered with liquid or look uncooked, lightly press them down. Carefully uncover and cook for an additional 5 minutes on LOW BROIL. This will crisp the top of the lasagna.
- Let rest for 10 minutes before serving.
Notes:
You must buy a box explicitly labeled “Gluten-Free Lasagna Noodles.” (Brands like Barilla, Jovial, or Le Veneziane are good options).
- Expert Note: GF lasagna noodles often don’t require pre-boiling (check the package!), but traditional recipes assume you do. Follow the GF noodle package instructions exactly.
Jarred Alfredo: You must read the label. Find a brand explicitly labeled “Gluten-Free” (e.g., Rao’s Homemade Alfredo is usually safe).
Use a chicken broth/stock carton or cube that is explicitly labeled “Gluten-Free” (e.g., Pacific Foods, Kitchen Basics).
Garlic, Herbs, Spices: Generally safe, but pre-made spice blends should be checked for anti-caking agents with hidden gluten if not labeled GF.
Expert Tip:
The “Rest” is Best: Lasagna (especially GF) is prone to falling apart when hot. Let the finished lasagna rest for at least 15-20 minutes after taking it out of the oven. This allows the cheese and sauce to set, giving you much cleaner slices.
Pointers for Perfection & How to Store
For the best results, make sure to press down any uncooked noodles before the final broil. This ensures they cook evenly and absorb the flavors well. Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the lasagna for up to 3 months. Just thaw it overnight in the refrigerator before reheating.
If you’re looking for another delicious recipe, check out this Spaghetti Squash Recipe.
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Gluten Free Garlic Chicken Lasagna: Easy Dinner
- Total Time: 70
- Yield: 9 servings 1x
- Diet: Gluten Free
Description
This Gluten-Free Garlic Chicken Lasagna is a creamy, cheesy twist on the classic Italian dinner. Instead of red sauce, we use a rich homemade garlic Alfredo sauce layered with tender shredded chicken, spinach, and gluten-free noodles. It is the ultimate white lasagna comfort food that the whole family will love.
Ingredients
— The Basics —
12 gluten-free lasagna noodles (oven-ready or boiled, check package)
3 cups cooked chicken, shredded or cubed (Rotisserie chicken works great)
2 cups fresh baby spinach (optional, for color and nutrition)
— The Garlic Cream Sauce (Alfredo) —
½ cup (1 stick) unsalted butter
4 cloves garlic, minced
3 tablespoons gluten-free all-purpose flour blend
3 cups whole milk (or half-and-half for extra richness)
1 cup grated Parmesan cheese
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
— The Cheese Layers —
15 oz (1 tub) ricotta cheese
1 large egg (helps bind the ricotta)
1 tablespoon fresh parsley, chopped
3 cups shredded mozzarella cheese, divided
Instructions
1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Prepare the noodles: If using boil-style gluten-free noodles, cook them in salted water for 2-3 minutes LESS than the package instructions (they will finish cooking in the oven). Drain and rinse with cold water to prevent sticking.
3. Make the Sauce: In a large saucepan or deep skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Whisk in the gluten-free flour and cook for 1 minute to remove the raw taste.
5. Gradually pour in the milk while whisking constantly to ensure no lumps form. Simmer for 3-4 minutes until the sauce thickens slightly.
6. Remove from heat and stir in the Parmesan cheese, salt, pepper, and Italian seasoning until smooth.
7. Prepare the Ricotta: In a small bowl, mix the ricotta cheese, egg, and chopped parsley.
8. Assemble: Spread a thin layer of the garlic sauce on the bottom of the baking dish.
9. Layer 1: Place 3-4 noodles over the sauce. Spread half of the ricotta mixture over the noodles. Top with half of the shredded chicken and half of the spinach. Sprinkle with 1 cup of mozzarella. Pour about 1 cup of sauce over everything.
10. Layer 2: Repeat with noodles, remaining ricotta, remaining chicken, remaining spinach, 1 cup of mozzarella, and another cup of sauce.
11. Top Layer: Place the final layer of noodles on top. Pour the remaining sauce over the noodles (ensure they are covered so they don’t dry out). Sprinkle the remaining 1 cup of mozzarella cheese on top.
12. Bake: Cover the dish with aluminum foil (tent it slightly so it doesn’t stick to the cheese) and bake for 25 minutes.
13. Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown.
14. Rest: Let the lasagna rest for at least 10-15 minutes before cutting. This is crucial for gluten-free pasta to set and hold its shape.
Notes
Noodle Tip: Gluten-free lasagna noodles can be delicate. If they break while boiling, don’t worry—just piece them together in the pan like a puzzle; no one will know once it’s baked.
Sauce Consistency: The sauce should be pourable but not watery. If it gets too thick while sitting, whisk in a splash of warm milk.
Vegetable Add-ins: Mushrooms or chopped artichoke hearts are wonderful additions to the chicken layer.
Make Ahead: Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the covered baking time if starting from cold.
- Prep Time: 25
- Cook Time: 45
- Category: Dinner
- Method: Oven
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 4
- Sodium: 780
- Fat: 32
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 32
- Fiber: 2
- Protein: 34
- Cholesterol: 135
Your Burning Questions Answered!
- Can I use regular lasagna noodles?
- Yes, you can use regular lasagna noodles if gluten-free is not a requirement. Just make sure to use oven-ready noodles.
- Can I substitute the chicken?
- Absolutely! You can use ground turkey or even tofu for a vegetarian option.
How can I make this dish ahead of time?
You can assemble the lasagna and refrigerate it overnight. Just bake it the next day as directed.
Dig In & Enjoy!
This Gluten Free Garlic Chicken Lasagna is a crowd-pleaser that’s perfect for any occasion. Whether you’re cooking for a family dinner or a special event, this dish is sure to impress. Enjoy the creamy, cheesy goodness with every bite!
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