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Gluten Free Garlic Chicken Lasagna Recipe

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4.1 from 41 reviews

  • Author: Patricia
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

This Gluten Free Garlic Chicken Lasagna is a creamy, savory Italian main course featuring layers of tender shredded chicken, rich garlic cream sauce, and gluten-free lasagna noodles. Perfectly baked to bubbly golden perfection, it offers all the traditional lasagna flavors with a gluten-free twist, making it ideal for those with dietary restrictions or anyone craving a comforting, hearty meal.

Ingredients

Lasagna Components

  • 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
  • 2 cups marinara sauce
  • 2 cups spinach, chopped

Sauce and Seasonings

  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 teaspoon Italian seasoning
  • Salt to taste
  • Pepper to taste
  • Olive oil for cooking

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the lasagna once assembled.
  2. Sauté Garlic and Spinach: In a large skillet, heat a drizzle of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add chopped spinach and cook until wilted. Remove from heat and set aside.
  3. Prepare Ricotta Chicken Mixture: In a mixing bowl, combine ricotta cheese, shredded cooked chicken, Italian seasoning, salt, and pepper. Mix thoroughly until well combined.
  4. Make Creamy Cheese Sauce: In a saucepan, warm the heavy cream over medium heat. Once warm, stir in 1 cup shredded mozzarella and half of the Parmesan cheese, continuing to stir until the cheese melts and the sauce is smooth.
  5. Prepare Baking Dish: Spread a thin layer of marinara sauce evenly over the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
  6. First Layer Assembly: Place a layer of gluten-free lasagna noodles over the marinara, then spread half of the ricotta chicken mixture over the noodles. Add half of the garlic spinach mixture on top, drizzle half of the creamy cheese sauce, add a layer of marinara sauce, and sprinkle some shredded mozzarella cheese.
  7. Second Layer Assembly: Repeat the layering process with noodles, the remaining ricotta chicken mixture, the remaining garlic spinach mixture, half of the creamy cheese sauce left, marinara sauce, and shredded mozzarella cheese.
  8. Final Layer and Topping: Finish with a final layer of noodles, spread the remaining marinara sauce and the rest of the creamy cheese sauce on top. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.
  9. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake an additional 15 minutes until the cheese is bubbly and golden brown.
  10. Rest and Serve: Let the lasagna cool for about 10 minutes to set, then slice and serve warm.

Notes

  • Ensure gluten-free lasagna noodles are cooked according to package instructions unless using no-boil varieties.
  • You can substitute shredded chicken with ground turkey or beef for variation.
  • Feel free to add other vegetables such as mushrooms or zucchini to increase flavor and nutrition.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://patriciarecipes.com/gluten-free-garlic-chicken-lasagna-recipe/