There’s nothing like a bubbling dish of Gluten Free Chicken Lasagna with Ricotta on a crisp fall evening. This recipe holds a special place in my heart, it reminds me of Sunday dinners in Tuscany, when family filled the kitchen and rich, savory scents wrapped around us like a warm hug.
Ciao! I’m Matteo Romano, a Tuscan-born chef now based in the U.S., and this is GoldenGlutenFree.com, 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. Trained under classic Italian chefs, I lived on pane and pasta. But unexplained fatigue led me to discover I was gluten-intolerant. That diagnosis shifted everything. It was tough at first, but I refused to let go of the flavors I grew up with. So I started recreating traditional dishes, like this gluten free chicken lasagna with ricotta, in a way that honored my roots and made me feel good.
Now, this lasagna is one of the most requested dishes in my home. Creamy ricotta, layers of juicy shredded chicken, tender gluten-free lasagna sheets, and a tomato-basil sauce that brings everything together, it’s comfort food at its finest. Whether you’re gluten-free or just looking for a wholesome twist, this lasagna is pure satisfaction in every bite.
Gluten Free Chicken Lasagna with Ricotta
Equipment
- saucepan
- mixing bowl
- Baking Dish (9×13)
- foil
Ingredients
Tomato Sauce
- 2 tbsp olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes optional
- 28 oz crushed tomatoes
- salt and pepper to taste
Filling
- 2 cups cooked chicken breast shredded
- 1.5 cups whole milk ricotta
- 1 egg
- 1 cup grated Parmesan cheese
- 1 tsp garlic powder
- salt and pepper to taste
- 2 cups shredded mozzarella
Other
- 9-12 sheets gluten-free lasagna noodles cooked al dente
- fresh basil leaves for garnish, optional
Instructions
- In a saucepan over medium heat, sauté the onion in olive oil until soft. Add garlic, oregano, basil, and red pepper flakes. Cook for 1 minute. Pour in crushed tomatoes, season with salt and pepper, and let simmer for 15–20 minutes.
- In a bowl, combine ricotta, egg, Parmesan, garlic powder, salt, and pepper. Mix until smooth. Stir in the shredded chicken.
- Cook gluten-free lasagna sheets according to package instructions. Rinse under cold water and lay flat on parchment paper to prevent sticking.
- In a 9×13 baking dish, spoon a layer of sauce, then a layer of noodles, followed by half the chicken-ricotta filling, then mozzarella. Repeat layers and end with sauce and mozzarella on top.
- Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 15–20 minutes until golden and bubbly.
- Let sit 10 minutes before slicing. Garnish with fresh basil if desired.
Notes
Nutrition
Ingredients for Gluten Free Chicken Lasagna with Ricotta
Here’s everything you need to bring this cozy dish to life. If you prep the chicken ahead, this comes together surprisingly fast.
For the sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- Salt and pepper to taste
For the filling:
- 2 cups cooked, shredded chicken breast
- 1 ½ cups whole milk ricotta
- 1 egg
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups shredded mozzarella
Other:
- 9–12 sheets gluten-free lasagna noodles, cooked al dente
- Fresh basil leaves for garnish (optional)
For similar Italian comfort meals, check out my classic gluten-free meatloaf or the popular gluten-free chicken dinner recipes.
Step-by-Step Instructions
Step 1 – Make the sauce
In a saucepan over medium heat, sauté the onion in olive oil until soft. Add garlic, oregano, basil, and red pepper flakes. Cook for 1 minute. Pour in crushed tomatoes, season with salt and pepper, and let simmer for 15–20 minutes.
Step 2 – Mix the filling
In a bowl, combine ricotta, egg, Parmesan, garlic powder, salt, and pepper. Mix until smooth. Stir in the shredded chicken.
Step 3 – Prep noodles
Cook gluten-free lasagna sheets according to package instructions. Rinse under cold water and lay flat on parchment paper to prevent sticking.
Step 4 – Assemble
In a 9×13 baking dish, spoon a layer of sauce, then a layer of noodles, followed by half the chicken-ricotta filling, then mozzarella. Repeat layers and end with sauce and mozzarella on top.
Step 5 – Bake
Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 15–20 minutes until golden and bubbly.
Step 6 – Rest and serve
Let sit 10 minutes before slicing. Garnish with fresh basil if desired.
Want more creamy pasta ideas? My gluten-free mac and cheese is a kid-friendly winner, too.
Tips for Success
- Cook your noodles al dente: Gluten-free pasta can get mushy fast. Slightly undercooked noodles hold up better during baking.
- Use rotisserie chicken: It’s a time-saver, especially on busy weeknights.
- Let it rest: Giving the lasagna 10–15 minutes before slicing helps it hold together perfectly.
Variations and Substitutions
This gluten free chicken lasagna with ricotta is incredibly versatile. Try one of these tweaks based on your taste or dietary needs:
- Dairy-free option: Swap in dairy-free ricotta and mozzarella. There are great plant-based versions available.
- Spinach boost: Add a layer of sautéed spinach between the cheese layers.
- Vegetable-forward: Replace half the chicken with chopped mushrooms or roasted zucchini.
- Spicy twist: Stir a little harissa or chili paste into the tomato sauce.
Storage and Reheating
This dish is perfect for make-ahead meals or leftovers. Here’s how to store it right:
- Refrigerator: Keep in an airtight container for up to 4 days.
- Freezer: Wrap individual portions in foil and store in freezer bags for up to 3 months.
- Reheat: Warm in the oven at 350°F covered with foil, or microwave single servings for 2–3 minutes.
Planning meals for the week? Try pairing a slice with a light soup like the ones in my quick gluten-free soups guide.
Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes! Assemble it fully, cover tightly, and refrigerate up to 2 days before baking. You can also freeze it unbaked.
What’s the best gluten-free pasta brand for lasagna?
Look for brown rice or chickpea-based lasagna sheets—they hold up well. I often use Jovial or Tinkyada.
Can I use cottage cheese instead of ricotta?
Absolutely. Just drain it first to reduce excess moisture.
Is this recipe kid-friendly?
Yes! It’s creamy, cheesy, and mild. You can even sneak in some spinach or puréed veggies.
Conclusion
This gluten free chicken lasagna with ricotta is the kind of dish that brings everyone to the table. It’s nostalgic, hearty, and made to share—just like the meals I grew up with. Whether it’s your first time making lasagna from scratch or you’re a seasoned home cook, I hope this recipe brings comfort to your table and joy to your kitchen.
For more seasonal comfort food, visit my full archive of gluten-free dinner recipes and keep experimenting!