Imagine a creamy, cheesy lasagna that's not only incredibly delicious but also completely gluten-free! This White Chicken Lasagna is the ultimate crowd-pleaser that will have everyone asking for seconds. Whether you're managing gluten sensitivities or simply looking for a mouthwatering new dinner option, this recipe transforms classic Italian comfort food into a lighter, more sophisticated dish that's packed with flavor and nutrition.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 8 servings
Ingredients
- Gluten-free lasagna noodles
- Cooked chicken
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Spinach
- Alfredo sauce
- Garlic
Instructions
- Preheat the oven to 375°F (190°C). Ensure the oven rack is positioned in the middle for even cooking.
- Prepare the gluten-free lasagna noodles according to package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
- In a large mixing bowl, combine ricotta cheese, minced garlic, and chopped spinach. Mix thoroughly until well incorporated.
- Shred or dice the cooked chicken into bite-sized pieces, ensuring even distribution for layering.
- Grease a 9x13 inch baking dish with olive oil or cooking spray to prevent sticking.
- Begin layering the lasagna: Start with a thin layer of Alfredo sauce on the bottom of the dish.
- Place a layer of gluten-free lasagna noodles over the sauce, slightly overlapping to cover the entire surface.
- Spread a portion of the ricotta and spinach mixture evenly over the noodles.
- Add a layer of shredded chicken on top of the ricotta mixture.
- Sprinkle mozzarella and Parmesan cheese over the chicken layer.
- Pour additional Alfredo sauce to cover the layer, ensuring moisture throughout the dish.
- Repeat the layering process: noodles, ricotta mixture, chicken, cheeses, and sauce until all ingredients are used.
- For the final layer, top with remaining mozzarella and Parmesan cheese.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese.
- Bake in the preheated oven for 30 minutes covered.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
- Remove from oven and let rest for 10-15 minutes before serving to allow the lasagna to set.
- Slice into 8 equal portions and serve hot. Garnish with fresh parsley or basil if desired.
Tips
- Choose High-Quality Gluten-Free Noodles: Not all gluten-free pasta is created equal. Look for brands that hold their shape well during cooking to prevent a mushy texture.
- Prevent Dryness: The key to a great gluten-free lasagna is moisture. Don't be shy with the Alfredo sauce, and cover the dish while baking to keep it from drying out.
- Room Temperature Ingredients: Allow your cheeses and cooked chicken to sit at room temperature for about 15 minutes before assembling. This helps create more even layering and consistent cooking.
- Make Ahead Friendly: This lasagna can be prepared in advance and refrigerated. Just add 10-15 minutes to the baking time if cooking directly from the refrigerator.
- Customize Your Protein: While the recipe calls for chicken, you can easily substitute with turkey or even use a vegetarian protein alternative.
- Cheese Tip: For extra richness, mix a little cream cheese into the ricotta mixture for a more luxurious texture.
- Garnish Matters: Fresh herbs like basil or parsley not only add a pop of color but also bring a fresh flavor that cuts through the richness of the dish.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
