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Gluten Free Chicken Spinach Lasagna

sam
This comforting and creamy Gluten Free Chicken Spinach Lasagna features layers of shredded chicken, sautéed spinach, and a rich béchamel sauce, all nestled between gluten-free noodles. Perfect for cozy fall and winter meals, it’s a gluten-free twist on a classic that your whole family will love.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Main
Cuisine Italian
Servings 6 servings
Calories 520 kcal

Equipment

  • skillet
  • saucepan
  • whisk
  • mixing bowl
  • 9x13 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

Use no-boil lasagna noodles to simplify prep. Add sautéed mushrooms, roasted zucchini, or caramelized leeks for variety. For extra creaminess, stir in ricotta or cottage cheese.

Nutrition

Calories: 520kcalCarbohydrates: 28gProtein: 35gFat: 30gSaturated Fat: 16gCholesterol: 95mgSodium: 780mgPotassium: 600mgFiber: 2gSugar: 6gVitamin A: 1600IUVitamin C: 12mgCalcium: 350mgIron: 2.8mg
Keyword chicken, gluten-free, Lasagna, Spinach
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