As the weather cools and cozy evenings become the norm, nothing satisfies like a warm, hearty slice of GF DF Chicken Veggie Lasagna. This isn’t just any lasagna, it’s a story on a plate. And it’s one that means a lot to me.
I’m Matteo Romano, a Tuscan-born chef living in the U.S. now. I was raised in kitchens full of wheat flour, Parmigiano, and rustic sauces, where the heart of a meal was kneaded and layered with care. But years of unexplained fatigue and discomfort led to one diagnosis that changed everything: gluten intolerance. It forced me to rethink every dish I loved, especially the ones like lasagna that felt inseparable from wheat and dairy.
Recreating GF DF Chicken Veggie Lasagna was both a personal and culinary challenge. But with each trial, I found new joy in crafting layers of flavor, minus the gluten and dairy. This version is packed with protein-rich chicken, colorful vegetables, and a creamy dairy-free béchamel that holds everything together without weighing it down. It’s light enough to nourish, but satisfying enough to make you pause and smile.
If you’ve tried dishes like my Lemon Herb Gluten-Free Chicken Skillet or Gluten-Free Chicken Dinner Recipes, you already know how good gluten-free meals can be. This lasagna takes it to the next level.
GF DF Chicken Veggie Lasagna
Equipment
- large skillet
- saucepan
- 9×13 baking dish
Ingredients
Meat & Veggie Layer
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 medium zucchini chopped
- 1 small red bell pepper chopped
- 2 cups spinach or kale chopped
- 2 cups cooked shredded chicken leftover rotisserie works great
- salt and pepper to taste
- 1 tsp dried oregano
- 0.5 tsp thyme
Dairy-Free Béchamel
- 2 tbsp olive oil or ghee
- 2 tbsp gluten-free flour
- 2 cups unsweetened almond or oat milk
- 0.25 tsp nutmeg
- salt and white pepper to taste
Assembly
- 9–12 gluten-free lasagna noodles
- 1.5 cups dairy-free mozzarella or cheese alternative
- fresh basil optional, for garnish
Instructions
- Cook gluten-free noodles according to package. Drain and lay on parchment paper to prevent sticking.
- Heat olive oil in a large skillet. Sauté onion and garlic until fragrant. Add zucchini and bell pepper; cook for 5 minutes. Stir in greens to wilt, then add chicken, herbs, salt, and pepper. Set aside.
- In a saucepan, heat olive oil or ghee. Whisk in flour and cook for 1–2 minutes. Slowly add milk, whisking to avoid lumps. Let thicken, then season with salt, white pepper, and nutmeg.
- Preheat oven to 375°F (190°C). In a 9×13 dish, spread béchamel. Layer noodles, chicken-veggie mixture, béchamel, and cheese. Repeat 3 layers, ending with cheese.
- Cover with foil and bake for 30 minutes. Uncover and bake 10 more minutes until golden. Rest 10 minutes before serving. Garnish with basil if desired.
Notes
Nutrition
Ingredients for GF DF Chicken Veggie Lasagna
Here’s what you’ll need to gather before you start:
For the meat & veggie layer:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 medium zucchini, chopped
- 1 small red bell pepper, chopped
- 2 cups spinach or kale, chopped
- 2 cups cooked, shredded chicken (leftover rotisserie works great)
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
For the dairy-free béchamel:
- 2 tablespoons olive oil or ghee
- 2 tablespoons gluten-free flour
- 2 cups unsweetened almond or oat milk
- 1/4 teaspoon nutmeg
- Salt and white pepper to taste
Additional:
- 9–12 gluten-free lasagna noodles
- 1 1/2 cups dairy-free mozzarella or cheese alternative
- Fresh basil for garnish (optional)
Need help picking the right pasta? Check out Gluten-Free Chicken Pasta Recipes for tips on noodles that won’t fall apart.
Step-by-Step Instructions
1. Prepare the noodles.
Cook the gluten-free lasagna noodles according to package instructions. Drain and set aside on parchment to avoid sticking.
2. Sauté the vegetables.
In a large skillet, heat olive oil. Add onion and garlic, sautéing until fragrant. Toss in zucchini and bell pepper and cook for 5 minutes until slightly tender. Add greens and allow them to wilt. Stir in the shredded chicken, oregano, thyme, salt, and pepper. Set aside.
3. Make the béchamel.
In a saucepan, heat olive oil and whisk in the gluten-free flour. Cook for 1–2 minutes. Slowly add the almond or oat milk, whisking continuously to prevent lumps. Let it thicken, then season with salt, pepper, and a hint of nutmeg.
4. Layer the lasagna.
Preheat oven to 375°F (190°C). In a 9×13 inch baking dish, spread a spoonful of béchamel. Add a layer of noodles, followed by the chicken-veggie mixture, béchamel, and a sprinkle of dairy-free cheese. Repeat for 3 layers, ending with cheese on top.
5. Bake and rest.
Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes until the top is golden. Let it rest for 10 minutes before serving.
For more hearty inspiration, explore Gluten-Free Casseroles packed with seasonal ingredients.
Tips for Success
- Choose the right dairy-free cheese. Not all melt well. I love a mix of almond-based and coconut-based cheeses.
- Don’t overcook the noodles. They’ll cook more in the oven, so keep them al dente.
- Layer smart. Start and end with béchamel for even baking.
- Make ahead. Assemble the dish and refrigerate for up to 24 hours before baking.
Looking for a faster dinner option? You’ll love the Quick Gluten-Free Chicken Stir Fry on busy nights.
Delicious Variations
This GF DF Chicken Veggie Lasagna is super flexible:
- Make it vegetarian. Skip the chicken and add mushrooms or lentils.
- Add roasted butternut squash or carrots for a fall twist.
- Try a tomato layer. Add a spoonful of dairy-free marinara between layers.
- Use different greens. Kale, arugula, or even chard all work beautifully.
Want another creative way to enjoy lasagna flavors? Try my cozy Gluten-Free Lasagna Soup, a weeknight favorite.
Storage and Reheating
This lasagna keeps well and tastes even better the next day.
- Fridge: Store covered in the refrigerator for up to 4 days.
- Freezer: Freeze individual portions in airtight containers for up to 2 months.
- Reheat: Bake covered at 350°F for 20 minutes, or microwave in 60-second intervals.
Planning meals in bulk? Check out these Gluten-Free Bulk Cooking Meals that’ll keep your fridge stocked and your schedule sane.
Final Thoughts
GF DF Chicken Veggie Lasagna isn’t just about removing gluten or dairy. It’s about reclaiming joy at the table. The textures, the rich creaminess, and the wholesome flavors bring everything I loved growing up into my kitchen today, just lighter and easier to digest.
Whether you’re navigating food sensitivities or just looking for a fresh take on a classic dish, this lasagna brings everything to the table. And maybe a little more.
FAQ – GF DF Chicken Veggie Lasagna
What gluten-free noodles work best in lasagna?
Brown rice or corn-based lasagna noodles hold up best. Avoid overcooking to prevent breakage.
Can I make this lasagna ahead of time?
Absolutely. Assemble it the day before and bake when ready to serve.
What’s a good dairy-free cheese that melts?
Look for brands that use coconut oil or cashews. Almond-based blends also melt well.
Can I freeze the lasagna?
Yes! Freeze in individual portions for easy reheating.