Gluten Free Garlic Chicken Lasagna
This gluten free garlic chicken lasagna is the ultimate comfort food with a wholesome twist. Creamy, packed with flavor, and entirely gluten free, it’s perfect for busy weeknights or a cozy family dinner.
Ingredients
- 9 –12 gluten-free lasagna noodles check packaging for cook time
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 medium onion finely chopped
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt plus extra for pasta water
- ½ teaspoon black pepper
- 2 cups marinara sauce gluten-free certified
- 1 cup plain unsweetened almond milk or regular milk
- ½ cup gluten-free chicken broth
- 2 cups shredded mozzarella cheese or dairy-free cheese alternative
- 1 cup grated Parmesan cheese or plant-based substitute
- Fresh parsley for garnish (optional)
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the gluten free lasagna noodles according to the package instructions, being careful not to overcook. Drain and lay them flat on parchment paper to prevent sticking.
Prepare the Garlic Sauce
- In a large skillet, heat the olive oil over medium heat. Sauté the onion and garlic until fragrant and softened, about 3–4 minutes.
- Stir in the Italian seasoning, salt, and pepper. Add the marinara sauce, almond milk, and chicken broth, stirring to combine. Let it simmer for 5 minutes.
Assemble the Lasagna
- Spread a thin layer of sauce on the bottom of your baking dish. Layer 3–4 lasagna noodles on top, followed by a layer of shredded chicken, sauce, and both cheeses.
- Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.
Bake to Perfection
- Preheat your oven to 375°F. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
Notes
- Calories: 350
- Protein: 25g
- Fat: 15g
- Carbs: 30g
- Fiber: 2g