There’s something deeply comforting about a bubbling tray of lasagna coming out of the oven, especially on a chilly evening when you crave something hearty but still wholesome. Easy Gluten Free Chicken Lasagna for Weeknights has become a staple in my kitchen not just because it’s delicious, but because it’s easy enough to throw together after a long day and flexible enough to suit many dietary needs.
Ciao! I’m Matteo Romano, a Tuscan-born chef now based in the U.S., and this is my space to share gluten-free recipes rooted in Italian tradition and powered by a love for healthy living. I wasn’t always gluten-free. I trained under classic Italian chefs, mastering pasta and pane the traditional way. But after discovering I was gluten-intolerant, everything changed. I had to find new ways to bring the dishes I love, like lasagna, back into my life without sacrificing flavor or joy.
This easy gluten-free chicken lasagna is everything I want on a weeknight: satisfying, nourishing, and surprisingly simple. In this post, I’ll walk you through the ingredients, step-by-step instructions, tips for success, variations to try, and storage tips to make leftovers just as good the next day.
Easy GF Chicken Lasagna for Weeknights
Equipment
- large skillet
- mixing bowls
- 9×13 baking dish
Ingredients
Chicken Filling
- 2 tbsp olive oil
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 lb ground chicken
- 1 tsp dried oregano
- 1 tsp dried basil
- salt and pepper to taste
- 2 cups baby spinach optional, for extra greens
Sauce
- 24 oz gluten-free marinara sauce
- 0.5 cup water to thin out the sauce slightly
Cheese Layer
- 15 oz ricotta cheese
- 1 egg
- 0.25 cup grated Parmesan
- 1.5 cups shredded mozzarella cheese
For Layering
- 9 gluten-free lasagna noodles no-boil if possible
Instructions
- Heat olive oil in a large skillet. Add diced onion and sauté for 2–3 minutes. Add garlic and cook 1 minute more. Stir in ground chicken, breaking it up. Season with oregano, basil, salt, and pepper. Cook until browned, then stir in spinach if using.
- In a bowl, mix ricotta, egg, and Parmesan cheese until smooth.
- Preheat oven to 375°F. Spread a thin layer of marinara in a greased 9×13 baking dish. Layer noodles, half of the ricotta, half the chicken, more sauce, and a sprinkle of mozzarella. Repeat layers and finish with noodles, sauce, and remaining mozzarella.
- Cover with foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden. Let rest for 10 minutes before slicing.
Notes
Nutrition
Ingredients for Easy GF Chicken Lasagna for Weeknights
Here’s what you’ll need to create this crowd-pleasing dish:
For the filling:
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 pound ground chicken
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups baby spinach (optional for extra greens)
For the sauce:
- 1 jar (24 oz) gluten-free marinara sauce
- 1/2 cup water (to thin out the sauce slightly)
For the cheese layer:
- 15 oz ricotta cheese
- 1 egg
- 1/4 cup grated parmesan
- 1 1/2 cups shredded mozzarella cheese
For layering:
- 9 gluten-free lasagna noodles (no-boil if possible)
You can find similar comforting classics in my post on gluten-free chicken pasta recipes and my easy gluten-free casseroles, which pair beautifully with weeknight needs.
How to Make Easy GF Chicken Lasagna Step-by-Step
Let’s walk through how to make this easy GF chicken lasagna for weeknights. Don’t worry, this one-pan beauty is much easier than it looks.
1. Prepare the filling
Heat olive oil in a large skillet. Add the diced onion and sauté for 2–3 minutes until softened. Stir in garlic and cook for another minute. Add the ground chicken, breaking it up with a wooden spoon. Season with oregano, basil, salt, and pepper. Cook until no longer pink, then stir in spinach (if using) and cook just until wilted. Set aside.
2. Mix the ricotta layer
In a medium bowl, mix ricotta, egg, and parmesan until smooth. This layer gives our lasagna that creamy, dreamy bite.
3. Assemble the lasagna
Preheat your oven to 375°F. Spread a thin layer of marinara sauce in a 9×13 baking dish. Layer 3 noodles, followed by half of the ricotta mixture, half the chicken filling, more sauce, and a sprinkle of mozzarella. Repeat the layers. Finish with noodles, remaining sauce, and the rest of the mozzarella.
4. Bake
Cover with foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden. Let rest for 10 minutes before slicing.
Looking for more meal ideas? You’ll also love this classic gluten-free meatloaf with mashed potatoes, another comfort food turned easy and gluten-free.
Tips for Success: Lasagna Without the Stress
- Use no-boil gluten-free noodles to save time. They soften beautifully during baking.
- Let it rest after baking, this helps the layers set and makes slicing cleaner.
- If your ricotta is watery, strain it a bit to avoid a soggy dish.
- Want to meal prep? Assemble in the morning and refrigerate until ready to bake.
If you’re new to gluten-free cooking, check out my guide to gluten-free bulk cooking meals for family-sized meal inspiration.
Variations to Try
The beauty of easy GF chicken lasagna for weeknights is its flexibility. Try these spins:
- Dairy-free: Use almond ricotta and dairy-free mozzarella. This version is great if you’re also avoiding lactose. Pair it with gluten-free dairy-free chicken meals for a full dinner rotation.
- Streusel-style topping: Sounds odd? Try sprinkling crushed gluten-free crackers mixed with a little butter and parmesan over the top for added crunch.
- Add veggies: Thin-sliced zucchini or shredded carrots blend well into the chicken layer.
- Spicy version: Stir in a pinch of red pepper flakes or a spoonful of harissa to the marinara.
For another crowd-pleaser that doubles as comfort food, you might love this gluten-free orange chicken, crisp, tangy, and just as weeknight-friendly.
Storage and Reheating
This lasagna stores beautifully, making it ideal for leftovers or meal prep.
- Refrigerator: Store in an airtight container for up to 4 days. Reheat individual portions in the microwave or the whole dish in a 350°F oven until warmed through.
- Freezer: Let the lasagna cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking or reheating.
For more inspiration on cozy, nourishing meals, check out gluten-free large portion comfort food. These recipes are perfect for feeding families, or just your hungry future self.
Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes! Assemble it up to 24 hours in advance and refrigerate until baking. It’s ideal for prepping in the morning.
Do I have to cook the noodles first?
If using no-boil gluten-free noodles, no need to cook. Just ensure there’s enough sauce to keep them moist.
What’s the best gluten-free lasagna noodle brand?
Brands like Jovial and Tinkyada offer sturdy, no-boil options that hold up well and don’t get mushy.
Can I use leftover chicken?
Absolutely! Just shred cooked chicken and stir it into the sautéed onion and garlic before layering.
Final Thoughts
There’s nothing quite like a warm slice of lasagna to turn an ordinary evening into something special. This Easy GF Chicken Lasagna for Weeknights hits all the marks: it’s gluten-free, family-friendly, easy to prepare, and packed with flavor.
I hope this recipe becomes one of your go-to dinners. It’s a dish that reminds me of home, of Tuscany, of long tables filled with laughter, even when I’m eating it solo on a Tuesday night. And if you’re hungry for more, swing by my collection of gluten-free chicken dinner recipes to keep your weeknights inspired and wheat-free.