As the crisp breeze of fall starts sneaking through the windows and golden leaves blanket the yard, there’s no better time to embrace a warm, bubbling casserole fresh out of the oven. This Gluten Free Garlic Chicken Lasagna (Celiac Friendly) has become a reader favorite for a reason it’s comforting, rich, and shockingly simple to prepare. Inspired by creamy garlic sauce and layered with tender chicken and gooey cheese, this lasagna is a soul-soothing meal you’ll make again and again.
Made with gluten-free noodles and a velvety béchamel-style garlic sauce, it’s the perfect dish for chilly nights when you want something nourishing and hearty. Whether you’re planning a family dinner or need a make-ahead freezer meal, this lasagna checks all the boxes.
Let’s dive into this seasonal comfort food classic complete with tips, variations, and storage advice to help you feel confident in your gluten-free kitchen.
Gluten Free Garlic Chicken Lasagna (Celiac Friendly)
Equipment
- large skillet
- saucepan
- whisk
- 9×13 inch baking dish
- measuring cups and spoons
- aluminum foil
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 cups shredded cooked chicken
- 1 tsp dried thyme
- salt and pepper to taste
- 3 tbsp butter
- 2 tbsp gluten-free all-purpose flour
- 2.5 cups milk or plant-based milk
- 1 tsp garlic powder
- 0.25 tsp nutmeg (optional)
- 0.5 cup grated parmesan cheese
- salt to taste
- 9–12 gluten-free lasagna noodles (pre-cooked if required)
- 1.5 cups ricotta or cottage cheese
- 2 cups shredded mozzarella
- chopped parsley, for garnish
Instructions
- Heat olive oil in a pan over medium heat. Sauté onions and garlic until soft. Add shredded chicken and thyme. Season with salt and pepper. Cook for 3–4 minutes, then remove from heat.
- In a saucepan, melt butter over medium heat. Whisk in gluten-free flour to form a roux. Gradually pour in milk, whisking constantly. Add garlic powder, nutmeg, and parmesan. Simmer until thickened, about 5–7 minutes. Season to taste.
- Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, add a thin layer of garlic sauce. Layer noodles, half the ricotta, half the chicken mixture, a handful of mozzarella, and more sauce. Repeat once more. Top with final noodles, sauce, and mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden. Let rest for 10 minutes before slicing. Optional: broil for 2–3 minutes for a crispy top.
Notes
Nutrition
Ingredients You’ll Need
Gather your ingredients before you start. This will make layering a breeze.
For the Garlic Chicken Filling:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 cups shredded cooked chicken
- 1 tsp dried thyme
- Salt and pepper to taste
For the White Garlic Sauce:
- 3 tbsp butter
- 2 tbsp gluten-free all-purpose flour
- 2 ½ cups milk (or unsweetened plant-based alternative)
- 1 tsp garlic powder
- ¼ tsp nutmeg (optional but warming!)
- ½ cup grated parmesan cheese
- Salt to taste
Lasagna Layers:
- 9–12 gluten-free lasagna noodles (pre-cooked if required)
- 1 ½ cups ricotta or cottage cheese
- 2 cups shredded mozzarella
- Chopped parsley for garnish
For an extra-filling weeknight dinner, try pairing it with this easy gluten-free pesto pasta with cherry tomatoes or serve a slice alongside a bowl of gluten-free lasagna soup for a fun twist.
Step-by-Step Instructions
Follow these clear steps for lasagna success.
1. Make the Garlic Chicken Filling
Heat olive oil in a pan over medium heat. Sauté onions and garlic until soft. Add the shredded chicken and thyme, season with salt and pepper. Cook for 3–4 minutes to marry the flavors. Remove from heat.
2. Prepare the White Garlic Sauce
In a saucepan, melt the butter and whisk in the gluten-free flour to form a roux. Gradually pour in milk, whisking constantly to avoid lumps. Add garlic powder, nutmeg, and parmesan. Simmer until thickened, about 5–7 minutes.
3. Layer the Lasagna
Preheat the oven to 375°F (190°C). In a 9×13-inch baking dish, start with a thin layer of garlic sauce. Layer noodles, half the ricotta, half the chicken mixture, a handful of mozzarella, and more sauce. Repeat once more. Top with a final layer of noodles, sauce, and the remaining mozzarella.
4. Bake and Serve
Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden. Let rest for 10 minutes before slicing.
For a crispy top, place under the broiler for 2–3 minutes at the end watch carefully!
This pairs beautifully with a fresh Mediterranean chickpea salad or some gluten-free egg muffins for a brunch-style meal.
Tips for Success
These pro tips will help you master this dish with ease:
- Don’t overcook the noodles if they require boiling. Slightly underdone is best they’ll soften in the oven.
- Use rotisserie chicken for a quick shortcut.
- Let it rest before slicing to prevent a runny mess.
- If your sauce thickens too much while sitting, just whisk in a splash of warm milk.
Possible Variations
Love to get creative in the kitchen? Try one of these fun spins on this gluten free garlic chicken lasagna (celiac friendly):
Dairy-Free Version
Use dairy-free butter, plant milk, and a vegan cheese substitute for a fully dairy-free meal.
Add Veggies
Sneak in nutrition by layering sautéed spinach, mushrooms, or zucchini slices between the layers.
Spicy Kick
Add red pepper flakes to the sauce or toss jalapeños into the chicken mix for some heat.
Swap the Meat
Replace chicken with ground turkey or a meatless protein crumble for a new flavor.
Looking for another layered favorite? Don’t miss this gluten-free zucchini bread or cozy up with gluten-free chicken taquitos for your next night in.
Storage and Meal Prep Tips
This dish is a meal prep dream.
- To refrigerate: Store leftovers in an airtight container for up to 4 days.
- To freeze: Assemble lasagna in a foil pan and wrap tightly. Freeze before baking. Bake straight from frozen at 350°F (covered) for 60 minutes.
- To reheat: Microwave slices or reheat in the oven at 350°F until hot.
Perfect for making ahead before a busy week or serving up for a gluten-free holiday gathering.
FAQs about Gluten Free Garlic Chicken Lasagna (Celiac Friendly)
1. Can I use store-bought gluten-free lasagna noodles?
Yes! Just follow the package directions. Some are oven-ready; others require boiling first.
2. How do I know the lasagna is fully cooked?
It should be bubbling around the edges, with a golden top. A knife inserted should come out hot.
3. Can I make this dish vegetarian?
Absolutely. Substitute chicken with sautéed mushrooms, lentils, or a plant-based meat alternative.
4. Is this safe for people with celiac disease?
Yes, as long as you use certified gluten-free ingredients and avoid cross-contamination, it’s 100% celiac friendly.
Final Thoughts
This Gluten Free Garlic Chicken Lasagna (Celiac Friendly) is everything a cozy fall meal should be—warm, satisfying, and made with love. Whether you’re serving guests or enjoying it solo with a blanket and a movie, it brings big comfort with every bite.
Need more warming gluten-free dinners? Try this baked parmesan-crusted chicken or this quick chicken stir-fry next!