Description
A warm and hearty gluten free garlic chicken lasagna layered with creamy sauce, tender chicken, and melty cheese perfect for cozy family dinners or make-ahead meals.
Ingredients
Scale
- 9 sheets gluten free lasagna noodles
- 2 cups cooked shredded chicken
- 2 tablespoons olive oil
- 4 cloves garlic, minced (or garlic-infused oil for low FODMAP)
- 2 tablespoons gluten free flour
- 2 cups milk or unsweetened almond milk
- 1 cup ricotta or dairy free ricotta
- 2 cups shredded mozzarella (or vegan mozzarella)
- 1/2 cup grated parmesan (or vegan parmesan)
- 1 cup cooked spinach (optional)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook gluten free lasagna noodles until just tender, then drain and lay flat on parchment paper.
- In a saucepan, heat olive oil and sauté garlic until fragrant.
- Whisk in gluten free flour to form a roux.
- Slowly add milk or dairy free substitute, whisking constantly until sauce thickens.
- Stir in Italian seasoning, salt, and pepper.
- In a mixing bowl, combine shredded chicken, cooked spinach, ricotta, and 1/2 cup of garlic sauce.
- Spread a thin layer of sauce at the bottom of a baking dish.
- Layer noodles, chicken mixture, sauce, and cheese. Repeat layers until dish is full.
- Top with remaining sauce and sprinkle mozzarella and parmesan.
- Bake for 35–40 minutes until golden and bubbling.
- Let rest 10 minutes before slicing and serving.
Notes
For dairy free, use almond milk and vegan cheeses. For low FODMAP, replace garlic with garlic-infused oil and use lactose-free cheese. Do not overcook noodles before layering.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg