Gluten-Free Chicken Lasagna with Creamy Lactose-Free Béchamel
A comforting Italian classic made gluten-free and lactose-free. Layers of tender chicken, homemade tomato sauce, and creamy gluten-free béchamel are baked with melty lactose-free cheese for a lighter, gut-friendly lasagna. Perfect for family dinners or make-ahead meal prep.
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
Keep both sauces on the thinner side so the pasta sheets cook evenly.
Use rice- or corn-based gluten-free lasagna sheets for the best texture.
Prep: You can assemble the lasagna a day ahead and refrigerate it before baking.
Store: Place in an airtight container and keep in a fridge. Leftovers reheat well and taste even better the next day.
YourDani x x
Nutrition
Calories: 551kcalCarbohydrates: 53.9gProtein: 46.5gFat: 17.1g
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