Gluten Free Garlic Chicken Lasagna
This Gluten Free Garlic Chicken Lasagna is a delicious twist on a classic dish, featuring layers of tender chicken, garlic-infused spinach, and creamy ricotta, all tucked between gluten-free lasagna noodles. Perfect for those with gluten sensitivities or anyone looking to enjoy a comforting meal without the gluten.
Equipment
- 1 large mixing bowl
- 1 9x13 inch baking dish
- 1 cooking pot
- 1 skillet
- 1 whisk
- 1 oven
- 1 aluminum foil
Ingredients
- 12 pieces gluten-free lasagna noodles
- 2 cups cooked chicken, shredded
- 2 cups fresh spinach
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup marinara sauce (gluten-free)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot of salted water, bring to a boil and cook the gluten-free lasagna noodles according to package instructions. Drain and set aside.
- In a skillet over medium heat, add olive oil and sauté minced garlic for about 1-2 minutes until fragrant. Add fresh spinach and cook until wilted. Remove from heat.
- In a large mixing bowl, combine shredded chicken, cooked spinach, ricotta cheese, Italian seasoning, salt, and pepper. Mix until well combined.
- To assemble the lasagna, spread a thin layer of marinara sauce at the bottom of the 9x13 inch baking dish. Place 3 gluten-free noodles on top.
- Spread half of the chicken and spinach mixture over the noodles, followed by a third of the mozzarella cheese and a sprinkle of Parmesan cheese.
- Repeat the layers (sauce, noodles, chicken mixture, mozzarella, and Parmesan) one more time.
- For the final layer, place the remaining 3 noodles, top with the rest of the marinara sauce, remaining mozzarella, and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden.
- Let the lasagna rest for 10 minutes before slicing and serving.
Notes
Feel free to add vegetables like mushrooms or bell peppers to the filling for added flavor and nutrition. This lasagna can be made ahead of time and refrigerated or frozen before baking. Adjust baking time accordingly if it's coming directly from the fridge or freezer.