As a Tuscan-born chef, lasagna always meant celebration, layers of handmade pasta, creamy béchamel, and slow-cooked sauces. But when I discovered my gluten intolerance, I faced a choice: leave these comfort foods behind or learn to recreate them. So, I began experimenting with gluten free pasta sheets and nourishing fillings that still felt like home.
This Gluten Free Chicken & Pesto Lasagna is a perfect example of how I now cook, with tradition in my heart and wellness in mind. It’s one of those dishes that makes your kitchen smell like fall, warm and savory, while being light enough to enjoy year-round. It’s become a reader favorite, and once you try it, you’ll see why.
Whether you’re gluten-free by choice or necessity, or simply want a flavorful new spin on a classic, this recipe brings joy to the table, no compromises, just goodness.
Gluten Free Chicken & Pesto Lasagna
Equipment
- baking dish
- mixing bowls
Ingredients
Chicken Pesto Layer
- 2 cups cooked shredded chicken breast
- 1 cup fresh spinach optional
- 0.5 cup sun-dried tomatoes chopped
- 1 cup gluten-free pesto homemade or store-bought
Creamy Layer
- 1.5 cups ricotta cheese
- 1 egg
- 0.5 tsp garlic powder
- 0.25 cup grated Parmesan
- salt and pepper to taste
Other Ingredients
- 9 sheets gluten free lasagna noodles boiled or no-boil
- 1 cup shredded mozzarella
- 2–3 tbsp pesto for drizzling on top
- olive oil for greasing the dish
- fresh basil leaves optional, for garnish
Instructions
- If your noodles require boiling, cook them according to package instructions. Shred the chicken and mix with pesto, sun-dried tomatoes, and spinach if using.
- In a medium bowl, combine ricotta, egg, garlic powder, parmesan, salt, and pepper to form the creamy layer.
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil. Layer noodles, chicken mixture, dollops of ricotta mix, and repeat. End with a top noodle layer, drizzle of pesto, and mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing. Garnish with basil and a drizzle of pesto if desired.
Notes
Nutrition
Ingredients You’ll Need
This dish balances simple pantry staples with a few fresh ingredients for maximum flavor. Here’s what you’ll need:
For the chicken pesto layer:
- 2 cups cooked, shredded chicken breast
- 1 cup fresh spinach (optional)
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup pesto (homemade or store-bought, make sure it’s gluten free)
For the creamy layer:
- 1 1/2 cups ricotta cheese
- 1 egg
- 1/2 tsp garlic powder
- 1/4 cup grated parmesan
- Salt and pepper to taste
Other ingredients:
- 9 sheets gluten free lasagna noodles (no-boil or boiled)
- 1 cup shredded mozzarella
- Extra 2–3 tbsp pesto for drizzling
- Olive oil for greasing
- Optional: basil leaves for garnish
If you’re new to gluten free pasta or looking for inspiration, check out this guide to gluten free chicken pasta recipes to discover other satisfying options.
Step-by-Step Instructions
Let’s make this dish easy for even a beginner home cook. Here’s how to layer love into every bite.
1. Prep your ingredients
If your lasagna noodles require boiling, cook them according to the package. Shred your chicken and mix it with the pesto, sun-dried tomatoes, and spinach if using.
2. Mix your ricotta layer
In a medium bowl, combine ricotta, egg, garlic powder, parmesan, salt, and pepper. This adds a creamy texture that balances the bold pesto.
3. Start layering
Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil. Begin with a layer of noodles, then spread 1/3 of the chicken mixture, dollop some ricotta mix, and repeat layers, ending with a final layer of noodles, pesto drizzle, and shredded mozzarella.
4. Bake
Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden on top.
5. Rest and serve
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil and a light pesto drizzle for that rustic Italian feel.
You can serve it alongside a bright salad or gluten free garlic bread for a full meal. It’s hearty yet surprisingly fresh, exactly how I love my comfort food now.
Tips for Perfect Gluten Free Chicken & Pesto Lasagna
Cooking gluten free doesn’t mean giving up structure or flavor. Here’s how to succeed every time:
- Use a thicker pesto: A thinner sauce can make the layers too wet. If your pesto is oily, add a spoon of ricotta to thicken it.
- Layer with intention: Make sure each noodle layer is fully covered to avoid dryness.
- Let it rest: This step is crucial for clean slices and fully set layers.
- Try no-boil noodles: Saves time and holds structure better.
Craving more easy ideas? Try this flavorful quick gluten free chicken stir-fry or my favorite lemon herb chicken skillet for busy weeknights.
Delicious Variations to Try
This lasagna is flexible and fun to customize.
Make it dairy free:
Swap ricotta for almond-based cheese and mozzarella with dairy-free shreds. Pair it with this creamy dairy free chicken meal idea for inspiration.
Add a veggie twist:
Layer in roasted zucchini or sautéed mushrooms. Even gluten free fans love how well this plays with fall vegetables.
Try a red pesto version:
Sun-dried tomato pesto brings smoky depth and goes beautifully with chicken. You can find similar flavor profiles in this chicken piccata with capers recipe if you like Mediterranean flair.
Craving a casserole vibe?
Then this recipe fits right into our favorite gluten free casseroles collection that warm up any evening.
Storage and Make-Ahead Tips
Refrigerator:
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for 15 minutes or microwave individual portions.
Freezer:
Assemble the lasagna, cover tightly, and freeze before baking. When ready, bake from frozen at 375°F covered for 50–60 minutes, uncovering for the last 15.
Meal Prep Win:
This lasagna gets better the next day! Just like our easy gluten free dinner recipes, it’s ideal for Sunday meal prep.
Looking for more ideas like this? Browse the gluten free chicken dinner recipes section to plan your week ahead.
FAQ: Gluten Free Chicken & Pesto Lasagna
Can I use rotisserie chicken?
Yes! It’s a great shortcut. Just make sure it’s gluten free (no spice blends or sauces with hidden gluten).
Is store-bought pesto gluten free?
Not always. Some brands use wheat starch or additives. Always read labels or make your own.
What gluten free noodles work best?
Brown rice lasagna noodles tend to hold up well. Or try corn and quinoa blends for firmer layers.
Can I freeze leftovers?
Absolutely. Freeze in slices for easy lunches. Wrap in parchment and foil for best texture when reheated.
Conclusion
This Gluten Free Chicken & Pesto Lasagna brings together everything I love about cooking: heritage, nourishment, and the joy of sharing. It’s comfort food with a twist that doesn’t sacrifice flavor or feel heavy. From weeknight meals to holiday gatherings, it’s a dish that makes everyone at the table feel cared for.
If you loved this, be sure to try the easy gluten free pesto pasta with cherry tomatoes for another take on bold Italian flavors.
Buon appetito,
Matteo Romano
GoldenGlutenFree.com