Gluten Free Garlic Parmesan Chicken Lasagna with Crispy Garlic

Total time1 hr 50 min

Prep time35 min

Cook time1 hr

Gluten Free Garlic Parmesan Chicken Lasagna with Crispy Garlic

Layer after layer, this one delivers everything you want from a comfort-food bake: tender sheets of pasta, a creamy ricotta filling studded with shredded chicken, and a garlicky Parmesan sauce that clings to every bite. The béchamel itself is built from real butter, garlic, and a heavy dose of Parmesan and mozzarella, so the whole thing bakes up rich and deeply savory. That finishing touch of thin-sliced garlic, fried until golden and crisp, plus a drizzle of the garlic-infused oil, gives the top a crunchy, aromatic contrast you won't want to skip. It rests for fifteen minutes before slicing so every piece holds its shape instead of sliding apart on the plate. This is a great option for a gluten free dinner rotation, especially when you want something hearty enough for a crowd. Leftovers reheat beautifully, making it just as good the second day as the first.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the lasagna

12 lasagna noodles (about 12 oz)
Cappello's Lasagna Sheets, 9 oz
See all
1 tbsp olive oil
4 cups shredded cooked chicken (from about 1 rotisserie chicken)

For the ricotta layer

2 cups whole-milk ricotta cheese
1 large egg
½ cup grated parmesan cheese
¼ tsp ground nutmeg
½ tsp kosher salt
¼ tsp black pepper

For the garlic parmesan béchamel

4 tbsp unsalted butter
6 cloves garlic, minced
¼ cup 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.
3 cups whole milk
1 cup low-sodium chicken broth
1 ½ cups grated parmesan cheese
½ tsp kosher salt
¼ tsp black pepper

For the cheese topping

2 cups shredded low-moisture mozzarella cheese
½ cup grated parmesan cheese

For the crispy garlic

8 cloves garlic, thinly sliced
3 tbsp olive oil
1 pinch kosher salt

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Bring a large pot of well-salted water to a boil. Cook the lasagna noodles according to package directions until just al dente — tender but with a slight resistance at the center. Drain, drizzle with 1 tbsp olive oil, and lay flat on a sheet of parchment or foil to prevent sticking.
2
In a medium bowl, stir together the ricotta, egg, 1/2 cup Parmesan, nutmeg, 1/2 tsp salt, and 1/4 tsp pepper until smooth and uniform. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!