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Gluten Free Garlic Chicken Lasagna

This Gluten-Free Garlic Chicken Lasagna is a tasty and satisfying dish that swaps traditional pasta for gluten-free alternatives. Layers of tender chicken, rich garlic-infused sauce, and creamy cheese come together to create a comforting meal that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine Italian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9x13 inch baking dish
  • 1 medium saucepan
  • 1 mixing bowl
  • 1 whisk
  • 1 oven

Ingredients
  

  • 12 noodles gluten-free lasagna about 1 package
  • 2 cups cooked chicken shredded
  • 4 cups fresh spinach
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 4 cloves garlic minced
  • 2 cups chicken broth fat-free
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a medium saucepan, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
  • Add the shredded chicken and fresh spinach to the saucepan, stirring until the spinach wilts. Season with salt, pepper, oregano, and basil. Mix well and remove from heat.
  • In a mixing bowl, combine the ricotta cheese and 1 cup of the shredded mozzarella cheese. Set aside.
  • Cook the gluten-free lasagna noodles according to package instructions, then drain and layer them on a flat surface.
  • Spread a thin layer of chicken broth on the bottom of the baking dish.
  • Lay 3 lasagna noodles on top of the broth. Spread half of the chicken and spinach mixture over the noodles, followed by half of the ricotta and mozzarella mixture.
  • Repeat this layering process with another set of 3 noodles, the remaining chicken and spinach mixture, and then the remaining cheese mixture.
  • Finish with a layer of 3 lasagna noodles on top and pour the remaining chicken broth over the top. Sprinkle the remaining mozzarella and all of the grated Parmesan cheese on the top layer.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  • After 30 minutes, remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbly.
  • Allow the lasagna to cool for about 10 minutes before slicing and serving.

Notes

You can add roasted vegetables like zucchini or bell peppers for extra flavor and nutrition.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
This dish can be frozen; just make sure to let it cool completely before freezing.