If you want to put a spin on your lasagna make this Gluten Free Garlic Chicken Lasagna, your taste buds will love you with this creamy chicken recipe!
If you’re looking for classic lasagna, check out this Gluten Free Baked Lasagna too. This easy recipe uses a classic white sauce made up of cream cheese, milk, and garlic salt and then combines it with various cheeses.
What lasagna noodles should you use for gluten-free lasagna?
This creamy chicken lasagna recipe is made with Gluten-Free Barilla Oven-Ready Lasagna. This is easily found at your local grocery store, we find it often at Target or Walmart.
Other brands can be used; however, the instructions for this recipe are written for oven-ready pasta. If yours is not oven-ready the recipe will need to be altered.
Can you use cottage cheese instead of ricotta?
Traditionally, lasagna includes a layer of Ricotta cheese, the Ricotta mixture can be replaced with Cottage Cheese.
This is what we do in this recipe, low-calorie cottage cheese can also be used. This is completely up to you and your preference.
Tips for Making Gluten Free Garlic Chicken Lasagna:
Begin by making the white sauce, which is similar to alfredo sauce. If you wanted to use jarred alfredo sauce that could also be used in place of the white sauce. This will be the main sauce or base for the flavor of the recipe.
This recipe also uses cooked chicken, perfect for leftover chicken or rotisserie chicken.
Use a nonstick skillet and on medium-high heat warm up the olive oil, garlic, chicken, and fresh spinach. This will simmer until the spinach is lightly wilted and easy to spread onto the layers of lasagna.
These are oven-ready lasagna noodles so you do not need to boil noodles.
Using a 9×13 baking dish or casserole dish, add 1/3 of the white sauce to the bottom of the pan and place 3 of the noodles on top. Then, you will go ahead and pour 1/3 of the chicken mixture and cheese on top.
This recipe will use Cottage Cheese, Grated Parmesan Cheese, and Mozzarella Cheese.
Remember to keep everything divided into thirds to create three layers.
When you get to the final layer, hold off on adding the white sauce or cheese and add additional lasagna noodles first, then top it with the remaining white sauce and cheese.
The entire dish will be covered in aluminum foil and baked at 425 degrees F for 25 minutes. After 25 minutes, carefully remove the foil and bake an additional 5 minutes on low broil.
Recipe Notes:
When removing the foil if you see any pasta that isn’t being covered by liquid, lightly press it down under the liquid.
We prefer to broil at the end to get the top nice and crispy. If you do not want to do this, you can simply bake it a bit longer.
Once done, carefully remove it and let it rest for about 10 minutes before serving, it will allow it to thicken up a bit.
We like to garnish with fresh parsley or dried parsley just before serving.
How do you store leftover lasagna?
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
When ready to serve, place portion on a microwave-safe plate and heat for 2-3 minutes.
Remember this is best served fresh.
Are you ready to enjoy this creamy white chicken lasagna with layers of lasagna noodles? It’s so delicious and filling the perfect comfort meal!
Garlic Chicken Lasagna
Ingredients
White Sauce
- 8 oz Softened Cream Cheese
- 1/2 Cup Milk
- 1 tsp Garlic Salt
For Lasagna
- 2 Cups Cooked and Shredded Chicken
- 1 Clove Crushed Garlic
- 1 Tbsp Olive Oil
- 2 Cups Fresh Spinach
- 12 Gluten-Free Oven-Ready Lasagna Noodles
- 2 Cups Shredded Mozzarella Cheese
- 16 oz Cottage Cheese
- 1/2 Cup Grated Parmesan Cheese
Instructions
- Preheat oven to 425°F.
- Prepare the white sauce using a medium-sized saucepan on medium-high heat, add the block of cream cheese, milk, and garlic salt. Warm this up until it's fully melted and smooth. If sauce is too thick, add additional milk. It will be thicker than a marinara sauce, more spreadable.
- Using a large skillet on medium-high heat, add in the olive oil and garlic clove, cooked chicken, and fresh spinach. Let this simmer for about 2 minutes until the spinach is wilted.
- Spray a 9×13 baking dish with nonstick spray. Spread 1/3 of the white sauce on the bottom of the pan and place 3 noodles on top of the white sauce.
- Add 1/3 of the chicken mixture, 1/3 of the cottage cheese, mozzarella cheese, and parmesan cheese. (Be sure to split each item into 3rds for 3 layers.)
- Top with 3 more lasagna noodles and repeat.
- On the last layer, add the 3 noodles, and then the remaining chicken mixture. Then, add 3 more noodles and top the noodles with the remaining sauce and cheese.
- Cover the lasagna with aluminum foil.
- Bake at 425°F covered with foil for 25 minutes. If any lasagna noodles are not fully covered with liquid or look uncooked, lightly press them down.
- Carefully uncover and cook for an additional 5 minutes on LOW BROIL. This will crisp the top of the lasagna.
- Let rest for 10 minutes before serving.
Notes
Nutrition
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Comments & Reviews
Vanessa says
Oh my goodness, I want to eat my screen.. That looks amazing!!
Lisa says
Is the creme cheese and the mozzarella cheese to be added equally when it says “add cheese” and do i shred the creme cheese?