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