Gluten Free Chicken Spinach Lasagna is one of those dishes that feels like a warm hug on a chilly autumn evening. As the leaves begin to turn and the scent of woodsmoke drifts through the air, this layered casserole, rich with tender chicken, vibrant spinach, creamy béchamel, and perfectly baked gluten-free noodles, has become a favorite in my home and among readers. It’s the kind of recipe that reminds you why comfort food is so comforting: nourishing, layered with flavor, and deeply satisfying.
This version of Gluten Free Chicken Spinach Lasagna brings together comforting textures and flavors while staying approachable for home bakers of all skill levels. With clear guidance and easy swaps, it’s a recipe you’ll turn to again and again throughout fall and winter.
Gluten Free Chicken Spinach Lasagna
Equipment
- skillet
- saucepan
- whisk
- mixing bowl
- 9×13 baking dish
- foil
Ingredients
Chicken & Spinach Filling
- 3 cups cooked shredded chicken
- 5-6 cups fresh spinach washed and roughly chopped
- 2 tsp olive oil
- 1 medium onion finely diced
- 2-3 cloves garlic minced
- salt and pepper to taste
Creamy Sauce
- 4 tbsp unsalted butter
- 1/4 cup gluten-free all-purpose flour
- 3 cups milk whole or 2%
- 1 cup gluten-free chicken broth
- 1-1.5 cups grated mozzarella
- 0.5 cup grated Parmesan
Assembly
- 9-12 sheets gluten-free lasagna noodles ready-to-bake or cooked per package
- extra grated cheese for topping
Instructions
- Warm olive oil in a skillet over medium heat. Sauté diced onion until translucent, about 3–4 minutes. Add minced garlic and cook until fragrant. Stir in fresh spinach and cook until wilted. Add shredded chicken, season with salt and pepper, and cook for 2–3 minutes. Set aside.
- In a saucepan over medium heat, melt the butter. Whisk in gluten-free flour and cook for 1 minute to make a roux. Gradually whisk in milk and chicken broth until smooth. Continue whisking until the sauce thickens. Remove from heat and stir in mozzarella and Parmesan until melted.
- Preheat oven to 350°F (180°C). In a 9×13 baking dish, spread a thin layer of sauce. Add a layer of noodles, a layer of chicken-spinach mixture, then more sauce. Repeat layers, ending with sauce and extra cheese on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly.
- Let rest 10 minutes before slicing and serving.
Notes
Nutrition
Ingredients You’ll Need
Here’s everything you’ll want to prep before you start assembling your lasagna. Organizing these first makes the process smooth and enjoyable, especially if you’re baking with friends or family.
For the Chicken & Spinach Filling
- 3 cups cooked shredded chicken
- 5–6 cups fresh spinach, washed and roughly chopped
- 2 tsp olive oil
- 1 medium onion, finely diced
- 2–3 garlic cloves, minced
- Salt and pepper, to taste
For the Creamy Sauce
- 4 tbsp unsalted butter
- ¼ cup gluten-free all-purpose flour
- 3 cups milk (whole or 2%)
- 1 cup gluten-free chicken broth
- 1–1½ cups grated mozzarella
- ½ cup grated Parmesan
For Assembling the Lasagna
- 9–12 gluten-free lasagna noodles (ready-to-bake or prepared per package instructions)
- Extra grated cheese for topping
Step-by-Step Instructions
Follow these steps for a lasagna that’s creamy, flavorful, and cozy, perfect for welcoming guests or feeding a hungry family.
1. Pre-Cook the Filling
- Warm olive oil in a skillet over medium heat.
- Sauté diced onion until translucent, about 3–4 minutes.
- Add minced garlic and cook until fragrant, another minute.
- Stir in fresh spinach and cook until wilted.
- Add shredded chicken, season with salt and pepper, and cook together for 2–3 minutes. Remove from heat and set aside.
2. Make the Creamy Sauce
- In a saucepan over medium heat, melt the butter.
- Whisk in gluten-free flour to form a roux; cook for about 1 minute.
- Gradually whisk in the milk and gluten-free chicken broth to avoid lumps.
- Continue whisking until the sauce thickens.
- Remove from heat and stir in the mozzarella and Parmesan until melted and smooth.
3. Assemble the Lasagna
- Preheat your oven to 350 °F (180 °C).
- Spread a thin layer of sauce at the bottom of a 9×13 baking dish.
- Place a layer of gluten-free lasagna noodles over the sauce.
- Add a layer of the chicken-spinach mixture.
- Pour a layer of creamy sauce over the chicken mixture.
- Repeat layers, noodles, chicken-spinach, sauce, until ingredients are used, finishing with sauce and a generous sprinkle of cheese on top.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake another 10–15 minutes until golden and bubbly.
- Let rest for 10 minutes before slicing and serving.
Tips for Success
- No-Boil Noodles: Many gluten-free lasagna noodles are “no-boil.” Check the package to see whether you need to cook them first. If so, boil according to instructions before layering.
- Even Sauce: For a truly creamy bite every time, make sure your sauce is thick but pourable, it should coat the back of a spoon.
- Fresh Spinach: Fresh spinach holds texture and color better than frozen, ensuring your layers are vibrant green and full of flavor.
Possible Variations
Making Gluten Free Chicken Spinach Lasagna your own is easy with a few creative twists. Some ideas to try:
Add Vegetables
- Sautéed mushrooms
- Roasted zucchini or bell peppers
- Caramelized leeks
Cheesy Add-Ins
- Blend in some ricotta or cottage cheese for a creamy layer.
- Use a mix of mozzarella and Gruyère for even richer flavor.
Serve With These Reader Favorites
- Pair this lasagna with Gluten Free Lasagna Soup for a playful twist on the classic dinner. Gluten Free Lasagna Soup: Cozy, Hearty & …
- Try serving alongside Quick Gluten Free Chicken Stir Fry With Veggies for a lighter weeknight option. Quick Gluten Free Chicken Stir Fry With Veggies
- For a side salad that’s crisp and refreshing, see our list in 9 Easy Gluten-Free Dinner Recipes for Busy Weeknights. 9 Easy Gluten-Free Dinner Recipes for Busy Weeknights
Storage & Serving Recommendations
Refrigerating Leftovers
Store in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or oven until warmed through.
Freezing for Later
You can freeze the lasagna (before baking) by covering tightly with foil and storing for up to 1 month. Thaw overnight in the fridge and bake as directed.
Reheating Tips
If reheating cooked lasagna from the fridge, cover with foil and bake at 350 °F for 15–20 minutes, or microwave individual portions until hot.
Final Thoughts
Gluten Free Chicken Spinach Lasagna is a dish that truly embodies comfort and seasonal warmth. Whether you’re gathering around the table for a fall dinner or baking up something special for friends, this lasagna has the creamy layers, rich flavor, and cozy appeal that keeps people coming back for seconds.
From making homemade gluten-free dinners easier to pairing with other reader favorites like Gluten Free Lasagna Soup and Quick Gluten Free Chicken Stir Fry With Veggies, this lasagna sits comfortably in your weekly rotation