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Low-FODMAP Gluten Free Chicken Lasagna

Matteo
This Low-FODMAP Gluten Free Chicken Lasagna brings cozy, gut-friendly comfort to your table. Layered with shredded chicken, a creamy lactose-free béchamel, and gluten-free noodles, it's the perfect solution for anyone navigating gluten sensitivity and FODMAP triggers.
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Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 480 kcal

Equipment

  • baking dish
  • saucepan
  • skillet

Ingredients
  

Chicken Filling

  • 2 cups cooked shredded chicken rotisserie or poached
  • 1 tbsp garlic-infused olive oil Low-FODMAP safe
  • 1 tsp dried Italian herbs
  • 1/2 tsp ground black pepper
  • 1 cup fresh spinach optional

White Sauce

  • 3 tbsp olive oil or ghee
  • 3 tbsp gluten-free all-purpose flour
  • 2.5 cups lactose-free milk warm
  • 1/4 tsp ground nutmeg
  • salt to taste

Assembly

  • 8–10 gluten-free lasagna noodles pre-cooked or oven-ready
  • 1.5 cups shredded lactose-free mozzarella
  • 1/4 cup grated Parmesan aged cheese; Low-FODMAP friendly
  • fresh basil optional, for garnish

Instructions
 

  • In a saucepan over medium heat, warm olive oil or ghee. Stir in gluten-free flour and whisk until a paste forms. Slowly add warm lactose-free milk while whisking. Add nutmeg and salt. Cook until thickened, 5–7 minutes.
  • In a skillet, heat garlic-infused olive oil. Add shredded chicken, Italian herbs, black pepper, and spinach if using. Cook for 2–3 minutes until heated through and spinach is wilted.
  • Spread a layer of white sauce on the bottom of a greased baking dish. Add a layer of noodles, then chicken filling, sauce, and mozzarella. Repeat layers, finishing with sauce and cheese on top.
  • Preheat oven to 375°F (190°C). Cover with foil and bake for 30 minutes. Uncover and bake an additional 10–15 minutes until golden and bubbly.
  • Let lasagna rest for 10–15 minutes before slicing. Garnish with fresh basil if desired and serve warm.

Notes

Use garlic-infused oil instead of fresh garlic for Low-FODMAP safety. Choose oven-ready noodles to save time. Make ahead and refrigerate for 24 hours before baking. For a dairy-free version, use Low-FODMAP plant-based milk and cheese.

Nutrition

Calories: 480kcalCarbohydrates: 38gProtein: 34gFat: 22gSaturated Fat: 8gCholesterol: 85mgSodium: 630mgPotassium: 340mgFiber: 3gSugar: 4gVitamin A: 580IUVitamin C: 8mgCalcium: 250mgIron: 2mg
Keyword chicken, comfort food, gluten-free, Lasagna, Low-FODMAP
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