Gluten-Free Garlic Chicken Lasagna Recipe

Tonight's quintessential New Mexican sky.

After a laid back kick off your boots and chill kind of day we had friends for dinner. Our Santa Fe buddies Joey and Will drove north to our little casita  tucked into the pinon dotted hills near Ojo Caliente. I made a recipe that's an old family favorite- since they've become like family, after all. Sometimes the best family is the family we choose with our heart.

And after all, what family doesn't love a good lasagna?

Ready for the oven- garlic chicken lasagna.

Gluten-Free Garlic Chicken Lasagna Recipe

This basic recipe can be tailored to your taste. Use your favorite veggies and herbs. We use Tinkyada Pasta Joy brown rice lasagna noodles. These make a surprisingly light lasagna [brown rice noodles are much less heavy than wheat based noodles]. I used uncooked lasagna noodles in this recipe- this works as long as there is plenty of sauce.


2-3 tablespoons extra virgin olive oil
1 each: red, green, and yellow bell pepper, cored, diced or sliced thin
6-8 cloves garlic, minced
1 red onion, diced
2 cups frozen chopped spinach, thawed
2 cups chopped Portobello mushrooms
4 tablespoons balsamic vinegar
A pinch or two of dried or fresh herbs - basil, thyme, oregano, mint
Pinches of nutmeg
Sea salt and ground pepper, to taste
1/2 cup gluten-free chicken broth
3 cooked chicken breasts, cut into pieces 
3 1/2 - 4 cups homemade marinara sauce (or use a 25.5 oz. jar Muir Glen red pasta sauce thinned with a broth or wine, and a goodly amount of balsamic vinegar)
1 box brown rice lasagna noodles, such as Tinkyada Pasta Joy
15 oz. small curd cottage cheese or ricotta
8 oz. cream cheese, softened
4 oz. shredded cheddar
4 oz. grated Parmesan
1 organic egg, lightly beaten
1 dash grated nutmeg
4 oz. feta or goat cheese for topping- optional


Preheat your oven to 350 degrees F. Lightly oil the bottom of an 11 x 13-inch lasagna-style baking dish.

In a large skillet, heat the olive oil over medium heat and add the peppers, spinach, garlic, onion and mushrooms; stir for a minute or two. Lower the heat and add the balsamic vinegar and herbs; season with nutmeg, sea salt and pepper; stir and cook for five minutes; add the broth. Continue to cook until the liquid is reduced and the veggies are soft, about 10 to 15 minutes. [Your kitchen will smell absolutely divine.]

When the veggies are cooked, remove the pan from heat and stir in the cooked chicken pieces. Set aside.

In a mixing bowl, combine the cheeses with one beaten egg and a dash of nutmeg. You can add some finely chopped parsley if you like.

Spoon 1/2 cup of the marinara sauce into the bottom of the baking dish. Arrange one third of the lasagna noodles in the bottom.

Cover evenly with the veggie-chicken mixture, pressing down with a spatula to make a dense, compact layer. Spoon a little sauce over the layer.

Top with one third more of the lasagna noodles, and press down.

Spread the cheese mixture in an even layer. Top with the remaining lasagna noodles, and press firmly.

Cover with the remaining sauce, allowing the sauce to seep in and around the sides of the dish.

If you are topping the lasagna with more cheese, break apart the feta cheese and scatter it all over the top of the lasagna - not too small or crumbly; you don't want it to melt and disappear into the red sauce. Add a sprinkle of herbs, if you like.

Cover the lasagna loosely with foil. Bake at 350 degrees for 50 minutes to 1 hour, or until the lasagna is hot and bubbling, and the noodles are fork-tender.

Allow the baked lasagna to sit for a few minutes before cutting and serving (this allows it to settle, and makes it easier to slice and serve).

Makes about six generous servings.

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Karina's Notes:

I have made this lasagna using par-boiled noodles and uncooked noodles. Uncooked saves time- and there was no discernible difference, in our opinion. 

One tip: uncooked noodles work best if there is plenty of sauce to simmer the noodles.

Because I am at high altitude now, I partially pre-cooked my noodles, adding a clove of garlic and some chicken bouillon to the pasta water for added flavor.


Garrett said...

Yum! It's been a while since I had good lasagna.

Julie said...

Sounds tasty. I may have to try this with turkey instead of chicken.

michelle said...

This sounds wonderful; full and rich and perfect for an Oregon winter day. I think I have to believe that people like you who are so connected to the world and their own soul attract others who can do the same thing and everything falls into place. I'm glad you've found your "place" so quickly in your new home! And congrats on your new-found fame!!

Claire said...

This sounds really interesting! My mom has a classic lasagna that she loves (It's actually my dad's fave!) but I don't care for because of the Italian sausage. This sounds like a totally different style but really good. It sounds like it would also be a good casserole without the noodles, too! Thanks for the recipe!

sher said...

That looks great!! And the leftovers will just get better and better....

Lynn Barry said...

I'll try this using my cashew cheese. Thanks, pal.

Kelly said...

I like the pan in the picture! What kind is it? It's cute and looks functional at the same time...cuter than my stoneware that I love.

Lynn- I tried to leave a message on your site, but it was too difficult(for me ;) I'd love to know how to make the cashew cheese!
Please email me ( or just do a post on it...unless I missed that one. Thanks.

Mike Eberhart said...

My wife and I just picked up a box of those Tinkyada Lasagna noodles at Whole Foods last weekend. It was the first time we even found them anywhere (had to drive 2 hours to the closest Whole Foods to get them).

So, I am thinking our first box of lasagna noodles is going to be dedicated to this recipe. Looks like an absolute winner! Great picture too.

Karina said...

Hey Garrett~ I'm glad it's lasagna weather again. I miss it during summer.

Hi Julie~ Turkey would be fab!

Michelle~ There's been a lot of synchronicity at work during this process, let me tell you. ;-)

Hi Claire~ This is a lighter than average lasagna, I'd say. And if you didn't want to do the noodles, you could use corn tortillas.

Hey Sher! You betcha. Actually, the leftovers were better than the dinner. Next time I might make it a day ahead on purpose.

Hi Lynn! Did you see Kelly's request for your cashew cheese? Thanks, Amiga.

Hi Kelly! The pan is fab. I got it at World Market in Santa Fe [I think they're owned by Cost Plus]. It's heavy and earthy-pretty. Maybe you have a WM in NYC?

Hey Mike! Glad you found the noodles. Hope you like the recipe. It changes all the time, depending upon what I've got on hand. ;-)

Slacker Mom said...

All I wanted to say was THANK YOU.

I have been sick for years, and finally, finally, it seems that I have the answer in a gluten-free diet.

And, I am a foodee, a lover of good food and I love to cook it. I have 2 small children so thinking of how to change all my recipes, and my cooking instincts to be gluten-free has seemed to be an overwhelming challenge.

But to see this blog (and the gluten free girl one) celebrate the change, and give other people advice and recipes and how things work...

Has given me so much hope, and will save me hours of time, and the ability to grasp this new lifestyle more quickly.

Thank you so much for being so generous with your time and knowledge, it is and will be appreciated.

Kathy said...

This looks wonderful. And thanks for the note about cooked vs. uncooked lasagne noodles. I've always wondered if they would still cook correctly if I didn't cook the gf noodles first.


Karina said...

Thanks, Slacker Mom! I appreciate your message.

Hey Kathy! Both ways work - but you definitely need extra liquid for the uncooked noodles. Coverng it with foil helps keep moisture in, too.

And I have to tell you, the leftovers were incredible.

Kate said...

Thank you for a great Friday dinner and a lasagna recipe that was waist line friendly. I substituted reduced fat cream cheese and ricotta and forgot to mix in the cheddar and it was still delicious.

Karina said...

Hi Kate! Excellent! Okay, I admit it. I used reduced fat cream cheese and low fat cottage cheese [and it was still yummalectable].


Kleja said...

I made this for a dinner party and it was wonderful!

Lauren said...

Hi Karina, I loved this recipe so much, that I posted about it on my blog. Thanks for this wonderful recipe!!

Karina said...

Kleja and Lauren- Yay. I'm so glad you liked the lasagna. Thanks for stopping back to comment.



Maggie said...

Great Lasagna! Friend requested gluten-free for dinner party. I didn't even know what it meant! I made the Mediterranean Eggplant too (but with ground turkey) served on red lettuce leaves. The banana spice cake for desert - yumm! She loved it all and I gave her your website. Your recipes are so tasty just to read! I read your history page for education. I don't need to cook gluten-free, but will definitely begin to change my diet just to try your recipes. Can't hurt, could help... I always say. Thanks so much Karina.

Miranda said...

Hi! I have a question because I've never made a lasagna w/ GF pasta. Would it be okay to assemble this dish the night before (for a dinner party) and pop it in the oven the next day? Or better to make the same day? Thanks for your help!

Karina Allrich said...

Maggie- Thank you for your kind words. I'm so glad you enjoyed the lasagna and cake.

Miranda- I've always made this day I served it; and chilled it until baking time. If you are going to assemble it the day before, I'm thinking I might use the UNcooked noodles; layers the uncooked noodles and follow directions; cover and store in the fridge until baking. You may need an extra few minutes of baking time (as it will be very cold). Also- look at the liquid amount before you bake it, and if it needs a little extra liquid after storing overnight, pour a small amount of water around the edges.


Anonymous said...

I made this for my girlfriend who is gluten free last night and it turned out GREAT!

I didn't have balsamic vinegar so I just used more olive oil. I also forgot to add the minced garlic in with the vegatables.

But it was still really, really great!

I'll be trying lots of other recipes from this site if they're all this good :)

Anonymous said...

Just wondering how good the gluten free noodles are. My boyfriend tends to be picky when it comes to gluen free pasta so I've been dying to find a brand that actually tastes good. He always say it tastes "bland" or alright. I want to cook him a meal he loves!

Names Heather. :)

Karina Allrich said...

The brown rice lasagna noodles are actually quite good. Par-boil them in salted water for added flavor. I've served gluten-free lasagna for non-GF guests and there's never a scrap left over. Karina

Anonymous said...

Hi Karina-
I recently discovered that I am gluten intolerant and just stumbled upon your blog last week! My mom has been really helpful and cooking things that are gluten free at home and we tried your Chicken and corn chowder recipe - YUM! Sooo good! In fact, I have it for lunch today. I wanted to share a lasagna dish that we made recently (gluten-free, of course!) instead of pasta, substitute polenta! It is even more delicious than regular lasagna! I think we found that recipe on foodnetwork...
Happy cooking!

Anonymous said...

Love your blog, Karina! I recently discovered that I am gluten-intolerant and have been trying my best to eat within my means- I tried your chicken and corn chowder recipe and it is DELICIOUS! My mom and I found a recipe for gluten free lasagna (foodnetwork) that substitutes polenta for the pasta and it is even better than regular lasagna. I encourage people to try it!
Thanks for all of your inspirational recipes and encouraging words!

Autumn Olson said...

I am new to gluten free cooking and a little confused....don't the cheeses have gluten? thank you...I made my meal for Thanksgiving from your site and have never been happier with the outcome. YUMMY.


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