Gluten Free Classic Chicken Lasagna

Total time2 hr

Prep time40 min

Cook time1 hr 5 min

This layered bake brings together a rich, savory chicken and tomato sauce simmered with garlic, oregano, and a touch of red pepper flakes for warmth. A velvety béchamel and a creamy ricotta-Parmesan filling build up the layers, all finished with plenty of melted mozzarella bubbling across the top. Every bite delivers that classic combination of tender pasta layers, saucy chicken, and gooey cheese pull you want from a good lasagna. It bakes up golden and bubbling at the edges, then rests just long enough to slice into clean, sturdy squares. This one is a great fit for a gluten free dinner rotation, comforting enough for a weeknight and impressive enough for guests. Scatter on some fresh parsley right before serving for a bright finishing touch.

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Ingredients

8 servings

For the lasagna

12 lasagna noodles
Cappello's Lasagna Sheets, 9 oz
See all
2 cups shredded mozzarella cheese, divided

For the chicken sauce

1 tbsp olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 lb ground chicken
1 tsp dried oregano
½ tsp dried basil
½ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
½ tsp salt
¼ tsp black pepper

For the béchamel

3 tbsp unsalted butter
3 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 cups whole milk
¼ tsp ground nutmeg
¼ tsp salt

For the cheese layer

15 oz whole-milk ricotta cheese
1 large egg
½ cup grated parmesan cheese
¼ tsp black pepper

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until al dente, tender with a slight resistance at the center. Drain, lay flat on a lightly oiled baking sheet to prevent sticking, and set aside.
2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.

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