Gluten Free Garlic Chicken Lasagna
Gluten Free Garlic Chicken Lasagna is a cozy, allergy-friendly dish that brings comfort to any table. These savory layered dinners, with creamy garlic sauce and tender chicken, are perfect for autumn gatherings.
Ingredients
Garlic Chicken Mixture:
- 3 tbsp 45ml olive oil
- 1 large yellow onion 150g, chopped
- 6 garlic cloves minced
- 2 cups 300g cooked chicken, shredded
- 1 14 oz / 400g can fire-roasted diced tomatoes, with juice
- 1 tbsp dried basil
- 1 tsp dried thyme
- ½ tsp sea salt
- Black pepper to taste
White Garlic Sauce:
- 3 tbsp 45ml olive oil
- 3 tbsp 24g brown rice flour
- 2½ cups 600ml unsweetened almond or oat milk
- 3 garlic cloves minced
- ½ tsp ground nutmeg
- Salt and pepper to taste
For Assembling:
- 1 package 9–10 oz / 255–280g gluten-free lasagna noodles (no-boil or pre-cooked)
- 1½ cups 150g shredded dairy-free mozzarella
- ½ cup 50g dairy-free Parmesan-style topping (optional)
Instructions
Sauté Chicken Mixture
- In a large skillet, I heat 3 tbsp olive oil over medium heat. I sauté 1 chopped onion for 5 minutes until soft, add 6 minced garlic cloves for 1 minute, then mix in 2 cups shredded chicken, 14 oz tomatoes, 1 tbsp basil, 1 tsp thyme, ½ tsp salt, and pepper. I simmer for 10–15 minutes until thickened for savory layered dinners.
Make Garlic White Sauce
- In a saucepan, I heat 3 tbsp olive oil, whisk in 3 tbsp brown rice flour to form a roux, then slowly add 2½ cups almond milk, stirring until smooth. I add 3 minced garlic cloves, ½ tsp nutmeg, salt, and pepper, cooking for 5–7 minutes until thick for a creamy garlic comfort dish.
Assemble and Bake
- I preheat the oven to 375°F (190°C). In a 9x13-inch baking dish, I spread a thin layer of white sauce, then add gluten-free noodles, chicken mixture, more sauce, and 1½ cups dairy-free mozzarella. I repeat layers, ending with sauce and cheese. I cover with foil, bake for 30 minutes, uncover, and bake 10 more minutes. I rest for 10 minutes before serving hearty gluten-free meals
Notes
- Use no-boil or pre-cooked gluten-free noodles for best texture.
- Let sauce thicken before layering to avoid a watery lasagna.
- Rest the lasagna before slicing to help it hold together.
- Substitute chicken with mushrooms or zucchini for a vegetarian version.
- Freezes well both baked and unbaked for make-ahead meals.
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