Gluten Free Garlic Chicken Lasagna

Imagine pulling a bubbling tray of lasagna from the oven: the top layer of mozzarella and Parmesan has turned a warm, golden brown and gives off a garlicky, baked-cheese aroma that makes the whole kitchen feel like a hug. The first forkful reveals a tender bite of shredded chicken wrapped in creamy ricotta, bright tomato-sauce notes, and the comforting tooth of gluten-free noodles — silky yet with just enough body to hold each layer together. Texturally, it balances creamy, chewy, and slightly crisp edges where the cheese kissed the pan. This is the kind of dish that turns ordinary evenings into small celebrations.

This Gluten Free Garlic Chicken Lasagna is perfect for weeknight dinners when you want a make-ahead comfort meal, cozy Sunday suppers, family gatherings where someone needs a gluten-free option, or as a hearty centerpiece for holiday potlucks. It’s both approachable for home cooks and special enough to serve guests — a satisfying bridge between convenience and classic comfort.

Dish Snapshot

Prep Time: 20 minutes
Cook Time: 55–65 minutes (covered + uncovered)
Total Time: ~1 hour 20 minutes (including 10 minutes resting)
Servings: 6 generous portions
Difficulty Level: Easy–Intermediate — straightforward layering and baking; no advanced techniques required

Nutritional Breakdown

Nutrition estimates per serving (recipe yields ~6 servings). These values are approximate and were calculated using USDA FoodData Central reference values and typical product labels; for personal dietary guidance see Mayo Clinic or CDC resources.

Calories: ~625 kcal
Protein: ~30 g
Carbohydrates: ~52 g
- Fiber: ~3–4 g
Fat: ~23 g
- Saturated fat: ~12 g
Sodium: ~600–800 mg (varies by cheese and sauce brands)
Cholesterol: ~85–100 mg

Notes on the numbers: ingredient brands (low-fat ricotta, part-skim mozzarella, higher-sodium marinara) and the type/weight of gluten-free noodles will change totals. For more precise tracking, weigh your ingredients and consult USDA FoodData Central or your product nutrition panels.

Why You’ll Love It

Comfort with a lighter worry: You get all the classic lasagna flavors — garlic, creamy ricotta, melty mozzarella, bright marinara — without wheat-based pasta, so it’s suitable for gluten-sensitive guests or anyone avoiding gluten.
Crowd-pleasing and sociable: The tray-bake format is ideal for feeding friends and family; it’s easy to make ahead and reheat.
Balanced and satisfying: The shredded chicken boosts protein, making portions filling while the cheese and sauce deliver familiar comfort.
Effort that pays off: Minimal hands-on time for a dish that looks and tastes like you spent hours in the kitchen.

Cooking Directions

Ingredients

9 oven-ready gluten-free lasagna noodles
2 cups cooked chicken, shredded (about 2 cups / ~280 g cooked)
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 cups marinara sauce
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil for garnish (optional)

Optional ingredients and substitutions

Use part-skim ricotta and part-skim mozzarella to reduce fat.
Swap shredded rotisserie chicken for homemade cooked chicken.
Add 1–2 cups baby spinach or sautéed mushrooms for extra veggies.
For dairy-free: use vegan ricotta and mozzarella alternatives (adjust cooking to avoid excess moisture).
If you prefer more herb brightness, add 1 tablespoon fresh chopped basil or parsley to the ricotta mixture.

Step-by-step directions

Preheat the oven to 375°F (190°C).
In a bowl, mix shredded chicken with garlic, dried basil, oregano, and season with salt and pepper.
In a baking dish, spread a thin layer of marinara sauce at the bottom.
Layer 3 gluten-free lasagna noodles over the sauce, then spread half of the ricotta cheese, followed by half of the chicken mixture, and a third of the mozzarella cheese.
Repeat the layers: noodles, marinara sauce, ricotta cheese, chicken mixture, and mozzarella cheese. Finish with a final layer of noodles, remaining marinara sauce, mozzarella, and Parmesan cheese on top.
Cover with foil and bake for 25–30 minutes.
Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
Let cool for 10 minutes before slicing.
Garnish with fresh basil if desired and serve.

Practical tips

Avoid over-mixing the ricotta and chicken — gently fold to keep the ricotta light and creamy.
If your gluten-free noodles are labeled “no-boil” or “oven-ready,” they should bake through in the covered time; if not, pre-cook according to package instructions.
To prevent a dry lasagna, ensure there’s enough sauce on each layer and consider adding a couple of tablespoons of water to the marinara if it seems thick.
Check doneness by inserting a thin knife into the center — it should go through the noodle layer without resistance. Letting it rest before slicing helps it set and keeps slices neat.

Best Pairings

Simple green salad: peppery arugula or mixed greens with a lemon vinaigrette to cut richness.
Roasted vegetables: asparagus, zucchini, or a medley of bell peppers and red onion.
Crunchy bread alternative: gluten-free garlic knots or a toasted baguette (gluten-free if needed).
Beverages: a medium-bodied red (Chianti or Sangiovese) or a crisp white (Pinot Grigio) complements the tomato and cheese. For a non-alcoholic option, sparkling water with lemon or iced tea works well.
For brunch-style twists: serve smaller squares alongside scrambled eggs and a light fruit salad.

Storing Leftovers

Room temperature: Do not leave lasagna that contains chicken and dairy at room temperature for more than 2 hours (USDA food safety guidance).
Refrigeration: Store in an airtight container for 3–4 days. Reheat individual portions in a microwave or in a 350°F (175°C) oven covered with foil for 15–20 minutes until warmed through.
Freezer: Wrap the cooled lasagna tightly in plastic wrap and aluminum foil or transfer to a freezer-safe container. Freeze for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating.
Reheating tip: add a splash of water or extra marinara on top before reheating to avoid drying, and cover with foil until the last few minutes to re-crisp the cheese.

Chef’s Advice

Choose your noodles wisely: some gluten-free lasagna noodles hold up better when pre-cooked; others are formulated as “oven-ready.” Read the package and adjust.
Layer moisture strategically: spread sauce on the bottom and lightly between layers to prevent dry pockets and to help the no-boil noodles hydrate.
Cheese temperature: use room-temperature ricotta for easier spreading and a smoother finish.
Browning: for a beautiful golden top, broil for 1–2 minutes at the end, watching closely to prevent burning.
Make ahead: assemble the lasagna in the dish, cover, and refrigerate up to 24 hours before baking — add 10–15 minutes to covered baking time if baking straight from chilled.

Creative Twists

Spinach & Artichoke Chicken Lasagna: fold 1–2 cups chopped cooked spinach and 1 cup chopped artichoke hearts into the ricotta mixture for a green, tangy lift.
Pesto-Infused: swap half the marinara for basil pesto (or swirl pesto into the ricotta) for an herb-forward, richer profile.
Spicy Arrabbiata: add red pepper flakes to the marinara or use arrabbiata sauce for a pleasant heat.
Low-Dairy / Lighter: use part-skim ricotta and low-fat mozzarella; sprinkle less Parmesan or use nutritional yeast for a savory note.
Vegetarian version: replace chicken with a mix of roasted eggplant, zucchini, and mushrooms, and increase ricotta to maintain creaminess.

Recipe Q&A

Q: Can I use pre-cooked rotisserie chicken?
A: Yes — shredded rotisserie chicken is an excellent, time-saving option. Just shred and mix with the garlic and herbs as directed.

Q: Do gluten-free noodles need to be pre-cooked?
A: It depends on the brand. “Oven-ready” or “no-boil” gluten-free noodles are designed to bake without pre-cooking, but check the package — if not labeled oven-ready, parboil according to package directions.

Q: How do I prevent a watery lasagna when using frozen vegetables or lower-quality marinara?
A: Thaw and squeeze excess water from frozen vegetables and sauté them briefly to remove moisture. If using watery marinara, simmer it to reduce liquid, or lightly mix a tablespoon of tomato paste into the sauce.

Q: Is it possible to make this ahead for a party?
A: Absolutely — assemble, cover, and refrigerate up to 24 hours. Bake covered for the same time but add 10–15 minutes if baking straight from chilled.

Q: How can I lower sodium without sacrificing flavor?
A: Use low-sodium marinara and reduced-sodium Parmesan; add extra fresh herbs, lemon zest, or a splash of balsamic for brightness to compensate.

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Conclusion

I hope this Gluten Free Garlic Chicken Lasagna inspires your next cozy dinner or gathering — it’s comforting, practical, and flexible enough to adapt to dietary needs. If you’d like another perspective on similar recipes for ideas or inspiration, check out Mommy Hates Cooking’s garlic chicken lasagna and The Domestic Man’s gluten-free chicken lasagna for variations and serving suggestions. Try it, share your photos or tweaks, and join the conversation — food is best when shared.