Gluten-Free Chicken Lasagna – Comfort Food Made Easy and Light
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This gluten-free chicken lasagna is a classic, rich, creamy dish with a ton of flavours. Made with Le Veneziane gluten-free lasagna sheets and lactose-free dairy, it is ready in under one hour.
If there’s one dish that can warm the heart and fill the kitchen with irresistible aromas, it’s lasagna. This layered comfort food has been loved across generations, but many traditional recipes are loaded with gluten and lactose, which can be tricky for those of us with sensitivities.
This version is my healthier, gut-friendly take on gluten-free Chicken Lasagna: I make my own homemade tomato sauce, creamy lactose-free béchamel, tender chicken, and layers of gluten-free pasta sheets.
The secret? Keeping the sauces intentionally a little watery so that the gluten-free sheets soften perfectly in the oven. No chewy, undercooked corners here — every bite is luscious, rich, and satisfying.
No doubts, a warm, aromatic gluten-free lasagna layered with melted lactose-free cheese and bechamel sauce is comfort food at its finest. And it’s super easy to make!
Plus, the homemade tomato sauce in this recipe is a must in many of my Mediterranean dishes, such as courgette lasagna, aubergine parmigiana, and chicken meatballs in tomato sauce.
My recommendation is to serve this delish with some extra veggies, such as tender steamed broccoli, colourful beetroot, and carrot salad to kick the fibre intake.
A Little Background on Lasagna
Lasagna has roots deep in Italian culinary history, dating back to the Middle Ages, although ancient Greece and Rome had their own layered pasta dishes. Traditionally, lasagna is made with durum wheat pasta, béchamel, ragù, and plenty of cheese.
Did you know?
There is a National Lasagna Day: Celebrated on July 29th, this day honors the beloved dish that made its way to America in the 19th century and became a global comfort food staple.
My version keeps the layered indulgence but swaps out the wheat pasta for gluten-free sheets, uses chicken instead of beef for a lighter protein source, and makes a creamy white sauce with lactose-free milk and ghee butter.
It’s a dish just as comforting as the original but kinder to the digestive system; perfect for anyone avoiding gluten and lactose yet enjoying the flavour.
Gluten-Free Chicken Lasagna Ingredients
For this recipe, I use a simple but flavour-packed list of ingredients, each chosen to work together in taste, texture, and nutritional profile.
Gluten-Free Lasagna Sheets. Over the years, I’ve tried many brands, from cheap supermarket ones to fancy ones. I prefer this Le Veneziane because I really like the taste of my lasagna with it. They absorb sauce beautifully but need enough moisture to soften during baking.
Tomato Sauce: For this recipe, I used two jars (2 x 580ml) of tomato sauce. If you don’t have homemade sauce, choose a low-sodium, no-added-sugar, gluten-free option.
You can make your own tomato sauce with chopped San Marzano tomatoes or any rich-fleshed tomatoes, garlic, olive oil/rice bran oil, salt, black pepper, and Italian herbs. It takes around 40 minutes. It also adds antioxidants like lycopene, which increases when tomatoes are cooked.
The full tomato sauce recipe can be found here or in the recipe card below.
Chicken Mini Fillets – Lean, high-quality protein that’s easy to digest and lower in fat than beef mince. Minced in a food processor for even cooking and a tender texture.
Rice Bran Oil – This oil is high in vitamin E and antioxidants, has a mild flavour, and has a high smoking point.
Oregano, Salt, and Pepper – Simple seasoning enhances the sauce’s flavour without overpowering it.
White Sauce (Béchamel): Made with brown rice flour, lactose-free milk (Arla), ghee, and salt, this gluten-free béchamel is creamy yet light. The ghee adds richness and a hint of buttery aroma without lactose.
Eatlean Lactose-Free Cheese (grated) – High in protein, low in fat, and completely lactose-free, making it an excellent option for gut-friendly meals.
Parmigiano Reggiano (40g, freshly grated) – Naturally lactose-free and adds that authentic, sharp finish.
Equipment
Step-by-Step Instructions
Prepare the Sauces
If using homemade tomato sauce, ensure it’s heated and has a slightly runny consistency. Gluten-free pasta sheets absorb more liquid than wheat-based ones, so don’t make it too thick. If your sauce is too dense, stir in a little water or stock.
For the white sauce, melt ghee butter in a saucepan over medium heat, whisk in the brown rice flour, and cook for 1 minute. Slowly pour in the lactose-free milk while whisking continuously to avoid lumps. Season with salt and simmer for 3–4 minutes until slightly thickened but still pourable.
Cook the Chicken
Heat rice bran oil in a pan, add the minced chicken, season with salt, pepper, and oregano, and cook until just done. Combine with some of the tomato sauce to create a juicy chicken layer.
Assemble the Lasagna
In a large baking dish, start with a thin layer of tomato sauce. Add lasagna sheets, the chicken mixture, a drizzle of white sauce, and some grated Eatlean cheese. Repeat until you’ve used all the ingredients, finishing with a generous layer of white sauce and cheese.
First Bake
Cover loosely with foil and bake at 190°C for about 20 minutes.
Final Cheese Layer
Remove the foil, sprinkle with freshly grated Parmigiano Reggiano, and bake for 10 minutes, until golden and bubbling.
Rest and Serve
Let the lasagna rest for 5–10 minutes before slicing. This helps the layers set and makes serving much easier.
Tips for the Perfect Gluten-Free Lactose-Free Lasagna
- Liquid is your friend – Keep sauces slightly watery to prevent dry pasta sheets.
- Don’t overbake – Gluten-free pasta can turn mushy if baked too long.
- Cheese choices – If Eatlean isn’t available, use another lactose-free cheese that melts well.
- Make ahead – Assemble the lasagna earlier, refrigerate, and bake just before serving.
- Portion control – This recipe serves 6–8, and leftovers taste even better the next day.
Chicken Lasagna without Gluten Nutritional Profile
Approximate values:
Calories: 551 kcal | Protein: 46.5g | Fat: 17.1g | Carbohydrates: 53.9g | Fibre: 3.8g | Sugars: 6g | Sodium: 420mg
FAQs
Can’t find an answer? Get in touch →
Can I make this lasagna ahead of time?
Yes, you can assemble it up to 24 hours in advance and store it covered in the fridge. Bake just before serving.
Can I freeze gluten-free lasagna?
Yes, but it’s best to freeze before baking. Defrost in the fridge overnight and bake as instructed.
What’s the best gluten-free pasta for lasagna?
Rice- or corn-based sheets tend to have the best texture. Avoid those with only lentil or chickpea flour, as they can get mushy.
Can I make it dairy-free, too?
Theoretically, yes. I haven’t tried these yet, but I will keep you posted with my results with dairy-free lasagna.
Why does my gluten-free lasagna turn out dry?
Because the sauces are usually too thick, you should always keep them a bit more liquid than you would for traditional lasagna.
Gluten-Free Chicken Lasagna Serving Suggestions
Serve with a crisp side salad, like rocket and cherry tomatoes drizzled with olive oil and balsamic vinegar, or a simple steamed broccoli and green beans medley.
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Gluten-Free Chicken Lasagna with Creamy Lactose-Free Béchamel
Equipment
Ingredients
For the Lasagna Layers:
- 250 g Gluten-free lasagna sheets 1 pack
- 400 g Chicken mini fillets minced in a food processor
- 300 g Eatlean lactose-free cheese – original grated
- 40 g Parmigiano Reggiano freshly grated (naturally lactose-free)
For the Tomato Sauce:
- 1200 g Tomatoes San Marzano 3x400g cans or any thick-fleshed tomatoes
- 4 tbsp Extra virgin olive oil
- 8-10 cloves Garlic sliced/minced
- 1 tsp Salt sea or pink salt
- ½ tsp Black pepper grinded
- 1 handful Basil fresh, chopped
- 1 tsp Dry oregano dry
For the White Sauce:
- 2 tbsp Brown rice flour
- 800 ml Lactose-free milk Arla or any lactose-free milk
- 30 g Ghee butter
- Salt sea or pink salt, to taste
- Black pepper grinded, to taste
Instructions
Prepare the Tomato Sauce:
- If using homemade tomato sauce, warm it in a pan and ensure it’s slightly runny. Add a splash of water if needed — gluten-free pasta sheets absorb more liquid.
- Cooking the tomato sauce:
- Heat the oil in a pan over medium heat.
- Pour in the tomatoes and stir
- Add the sliced garlic, salt, peper and oregano.
- Lower the heat and let the sauce simmer for about 40 minutes, stirring occasionally, until it thickens and deepens in flavour.
- Remove from the heat and stir in the fresh chopped basil.
- Optional: To get a sweeter taste, add one teaspoon of honey when the tomato sauce cools (don’t cook honey to keep enzymes alive).
Cook the Chicken Mince:
- Add the chopped chicken mini filets to a food processor and pulse them a few times. If you have chicken mince, skip this step.
- Heat rice bran oil in a large pan over medium heat.
- Add minced chicken, season with oregano, salt, and pepper, and cook until no longer pink.
- Stir in about one-third of the tomato sauce to create a juicy meat layer.
- First Bake
Make the White Sauce:
- Melt ghee butter in a saucepan over medium heat.
- Add brown rice flour and whisk for 1 minute.
- Gradually pour in lactose-free milk while whisking to avoid lumps.
- Season with salt and cook until slightly thickened but still pourable.
- Tip: If you still have some clumps in your sauce, use a immersion blender and process.
Assemble the Lasagna and Bake:
- In a large baking dish, spread a thin layer of tomato sauce. Lay down lasagna sheets, followed by the chicken mixture, more tomato sauce, a drizzle of white sauce, and grated Eatlean cheese. Repeat the layers, finishing with white sauce and cheese.
- Cover loosely with foil and bake at 190°C for 20 minutes.
- Remove foil, sprinkle Parmigiano Reggiano over the top, and bake for another 10 minutes until golden and bubbling.
- Rest and Serve: Let the lasagna rest for 5–10 minutes before slicing for neat layers.
Notes
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Nutrition
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Thank you for stopping by! I’m Dani!
nutrition student | Healthy Live Promoter | Gluten-free recipe developer
Welcome to DeGlutenista Nutrition!
Your visit really means the world to me. I’m happy to share simple, nourishing gluten-free recipes and practical food tips focused on gut health and clean eating, all with an emphasis on reducing ultra-processed ingredients.
My approach is simple: practising mindful eating, regardless of food sensitivities, can be both tasty and healthy.
