Gluten Free Garlic Chicken Lasagna
This delicious gluten-free garlic chicken lasagna is a comforting dish that layers tender chicken, rich garlic sauce, and cheese all nestled between gluten-free noodles. Perfect for family dinners, this recipe is easy to prepare and sure to please!
Equipment
- 1 9x13-inch baking dish
- 1 large pot
- 1 skillet
- 1 mixing bowl
- 1 whisk
- 1 cutting board
- 1 oven
Ingredients
- 12 noodles gluten-free lasagna noodles
- 2 cups cooked chicken shredded
- 3 cups fresh spinach
- 1 medium onion diced
- 4 cloves garlic minced
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup parmesan cheese grated
- 2 cups marinara sauce ensure gluten-free
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Boil a large pot of salted water. Add the gluten-free lasagna noodles and cook according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add shredded chicken and fresh spinach to the skillet, cooking until the spinach wilts, about 2-3 minutes. Season with salt, pepper, and Italian herbs. Remove from heat.
- In a mixing bowl, combine the ricotta cheese with half of the mozzarella cheese and half of the parmesan cheese. Mix well until incorporated.
- Spread a thin layer of marinara sauce at the bottom of the baking dish. Layer 3 lasagna noodles over the sauce.
- Spread half of the ricotta mixture over the noodles, followed by half of the chicken and spinach mixture. Add another layer of marinara sauce, then repeat the layers (noodles, ricotta, chicken mixture, marinara).
- For the final layer, place the last 3 lasagna noodles on top, spread the remaining marinara sauce evenly, and top with the remaining mozzarella and parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Allow the lasagna to cool for 10 minutes before slicing. Serve warm.
Notes
Feel free to add vegetables like zucchini or mushrooms for added nutrition.
Ensure all ingredients are certified gluten-free, especially the marinara sauce.
This lasagna can be made ahead of time and stored in the refrigerator for up to 2 days before baking. Just add a few extra minutes to cooking time if baking straight from the fridge.