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Delicious Gluten Free Garlic Chicken Lasagna

A flavorful gluten-free lasagna infused with garlic, tender chicken, and creamy cheese, perfect for comfort food lovers.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked gluten-free lasagna noodles
  • 2 cups cooked chicken, shredded
  • 3 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 cup spinach leaves, chopped
  • 1 can (15 oz) diced tomatoes, drained Make sure to drain to avoid excess moisture
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs (like basil and oregano)
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
  3. Add the cooked chicken and sauté for another 3-4 minutes. Stir in the spinach, tomatoes, dried herbs, salt, and pepper. Cook until the spinach wilts and everything is combined.
Layering
  1. In a 9x13 inch baking dish, start with a layer of the chicken mixture at the bottom.
  2. Place a layer of gluten-free lasagna noodles over the chicken, followed by a layer of ricotta cheese and a sprinkle of mozzarella.
  3. Repeat this layering process until all ingredients are used, ending with mozzarella cheese on top.
Baking
  1. Cover the pan with aluminum foil to avoid burning the cheese. Bake in the preheated oven for 25 minutes.
  2. Remove the foil and bake for an additional 20 minutes or until the cheese is golden and bubbling.
Serving
  1. Allow the dish to cool for about 10 minutes before serving to help the layers stay intact.
  2. Serve warm and enjoy!

Notes

Store in the refrigerator for up to 3-4 days in an airtight container. For longer storage, freeze before baking for up to 3 months. Thaw overnight in the fridge and bake directly from frozen, increasing the baking time by about 15 minutes.