Name: Gluten-Free Chicken Lasagna
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 oz gluten-free oven-ready lasagna noodles; 12 oz boneless, skinless chicken breast; 1 cup part-skim ricotta cheese; 1 cup shredded part-skim mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 1/2 cups no-sugar-added tomato sauce; 1 medium zucchini, thinly sliced; 1 cup baby spinach; 1 tbsp olive oil; 2 garlic cloves, minced; 1/2 tsp dried Italian herbs (basil & oregano)

Gluten-Free Chicken Lasagna

GlazedGrape1596

This gluten-free chicken lasagna is crafted for flavor and health, balancing high protein with smart carbs for diabetes management and weight loss. Lean chicken breast and a medley of zucchini and spinach keep it fresh and filling, while gluten-free noodles and a lighter cheese combo create those classic creamy layers. Baking the lasagna allows the flavors to meld beautifully and the cheese on top to become golden and irresistible. This recipe is hearty yet light, thanks to lots of veggies and portion-conscious cheese, making it perfect for a feel-good dinner any night of the week.

Ingredients

Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add chicken breast, season lightly with salt and pepper, and cook until golden and cooked through (about 4-5 minutes per side). Remove, cool slightly, then shred or dice the chicken.
In the same skillet, sauté garlic for 30 seconds, then add zucchini slices. Cook for 2-3 minutes until just softened. Remove from heat.
Mix ricotta, half of the Parmesan, and dried Italian herbs in a bowl.
To assemble: Spread a thin layer of tomato sauce in a 9x9-inch baking dish. Layer noodles, ricotta mixture, chicken, zucchini, spinach, more sauce, and a sprinkle of mozzarella. Repeat layers until all ingredients are used, finishing with sauce and remaining mozzarella and Parmesan on top.
Cover with foil and bake for 20 minutes. Uncover and bake another 10-12 minutes until bubbly and golden. Let rest for 10 minutes before slicing.