Gluten Free Garlic Chicken Lasagna
This Gluten Free Garlic Chicken Lasagna is a creamy, savory dish that delivers all the flavors of traditional lasagna without gluten. Layers of tender chicken, rich garlic cream sauce, and gluten-free lasagna noodles make this dish a delightful option for those with dietary restrictions.
Equipment
- 1 9x13 inch baking dish
- 1 large skillet
- 1 mixing bowl
- 1 saucepan
- 1 whisk
- 1 cutting board
- 1 measuring spoons
- 1 measuring cups
- 1 spoon or spatula for mixing
Ingredients
- 12 oz gluten-free lasagna noodles
- 2 cups cooked chicken, shredded
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 cloves garlic, minced
- 2 cups spinach, chopped
- 2 cups marinara sauce
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- to taste none salt
- to taste none pepper
- for cooking none olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the chopped spinach and cook until wilted. Remove from heat and set aside.
- In a mixing bowl, combine the ricotta cheese, cooked chicken, Italian seasoning, salt, and pepper. Mix well.
- In a saucepan, heat the heavy cream over medium heat until warm, then stir in 1 cup of mozzarella cheese and half of the Parmesan cheese until melted and smooth.
- In the bottom of your baking dish, spread a thin layer of marinara sauce to prevent sticking.
- Layer the ingredients as follows: place a layer of gluten-free lasagna noodles, spread half of the ricotta chicken mixture, add half of the garlic spinach mixture, drizzle half of the creamy cheese sauce, add a layer of marinara sauce, and sprinkle with mozzarella cheese.
- Repeat the layering process and finish with a final layer of noodles, marinara sauce, the remaining creamy cheese sauce, and the rest of the mozzarella and Parmesan cheese on top.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
- Let the lasagna cool for about 10 minutes before slicing and serving.
Notes
Make sure the gluten-free lasagna noodles are cooked according to package instructions if they are not no-boil varieties.
You can substitute shredded chicken with ground turkey or beef if desired.
Feel free to add other vegetables such as mushrooms or zucchini for added flavor and nutrition.