My experiment for an easy gluten free ravioli turned south. So, I decided to use the filling to layer a gluten free lasagna recipe instead. It really tastes no different than a ravioli, just bigger. This was so delicious! And you’d never know it contained chicken. I’ve included dairy-free, vegan, vegetarian options. If you’re not a spinach fan, use another green such as fresh basil, or even arugula. And of course, the filling may be used for stuffing ravioli, as well. Just refrigerate it until chilled.
If basil and spinach is not your thing, here’s my Traditional Gluten Free Lasagna Recipe.
You can make the filling like a chicken marsala by using marsala wine instead of white. Or you can substitute the wine with chicken broth if you’re alcohol-free. If you really enjoy the flavor of wine substitute the chicken broth in the sauce for wine.
This gluten free lasagna recipe can be made dairy-free, vegan or vegetarian, by substituting nutritional yeast instead for the Parmesan cheese; use broccoli or additional spinach instead of the chicken; use a gluten free dairy free pesto sauce; substitute the whipping cream for a dairy free yogurt; add a touch of smoked paprika instead of the slice of bacon; and use Daiya vegan brand mozzarella cheese, added during the last 10 minutes of baking. And if egg-free, use an egg replacer.
I love this filling, as it has just a hint of bacon which provides astounding flavor. You can even use a little left over ham. The pork provides just the right touch of flavor without even noticing it. If you’d really like a bacon flavor, by all means add more, but do not cook it until it’s crisp. Enjoy this gluten free lasagna recipe, as it is like no other!
Bored with the same marina or spaghetti sauce lasagna? Kick it up a notch with this gluten free lasagna with chicken, spinach, and creamy basil sauce.
Ingredients:
- Water, for boiling
- 1 Tablespoon extra virgin olive oil
- 1-2 boxes gluten free lasagna noodles (I used Tinkyada brand.)
- 3/4 cup mozzarella cheese (not packed), shredded
- 1/2 cup frozen or 2 handfuls fresh spinach, (excess water squeezed out prior to measuring)
- 1 chicken breast
- 1 slice thick, or 2 slices thin, gluten free bacon
- 1 Tablespoon extra virgin olive oil
- 1 shallot (miniature red onion), minced
- 1 garlic clove (medium), minced
- 1/4 cup dry white wine or chicken broth
- 1/2 Tablespoon dry basil
- 1/8 teaspoon ground thyme
- Sea salt/salt and freshly ground pepper, to taste
- 3 Tablespoons Parmesan & Romano cheese, grated (I use Kraft brand.)
- 2 Tablespoons gluten free bread crumbs or GF ground crackers
- 1 large egg
- 3 Tablespoons heavy whipping cream
- 1/2 cup heavy whipping cream
- 1/2 cup gluten free basil pesto sauce (I used Buitoni brand; contains dairy.)
- 1/4 cup gluten-free low-sodium chicken broth (I used O Organics.)
Instructions:
- If using frozen spinach, begin to defrost. If using fresh, wash, drain, pat dry and roughly chop.
- Place chicken breast in a sauce pan covered with water by about 1-2 inches. Bring to a boil and cook for 15 minutes. It's okay if it's a little pink, as it will be cooked for additional time later on. Drain and set aside to cool.
- Fry bacon in a large skillet, not crispy, but done. While it is cooking, coarsely chop the chicken breast and set aside. Remove bacon and set aside to cool.
- To the bacon drippings in the skillet, add the shallots, garlic, chopped chicken, spinach, and wine; stir. Saute until onion is tender, wine is almost cooked out, and if using, until fresh spinach is wilted. Add chopped bacon and seasonings; stir; and cook for about 2 minutes.
- Add chicken mixture and all remaining ingredients, including the remaining oil, to a food processor and pulsate until incorporated. It should be paste-like.
- Bring a very large pot of water to a boil; add 1 tablespoon oil; then about 20 lasagna noodles; cook for 10 minutes.
- Preheat oven to 350°F.
- Oil a 9x9 inch casserole dish; layer noodles then spread some spinach mixture (no need to cover the entire noodles); then repeat until about 5-6 noodle layers high, ending with noodles.
- Whisk sauce ingredients together in a bowl and pour over the top (it's okay if it's runny), allowing the sauce to drip down the sides and to the bottom of the dish. Sprinkle the top with mozzarella cheese.
- Bake for 40 minutes. Allow to cool at room temperature about 15 minutes before slicing. Slice with a serrated knife.
Hi Carla,
I’m confused by one of the filling ingredients “1 shallot (green onion), minced.” Did you mean one scallion/green onion? Shallots are those smaller, flat, brown onions, right? Thanks for your help, this looks like a great recipe. I hope I can still do it justice even though I need it to be egg and dairy free — wish me luck! :)
Margo
Margo,
Excellent! Sorry about that! Yes. You are correct. I’ve updated the recipe.
Enjoy!
Carla
Hi,
How do you keep the Tinkyada noodles from falling apart after cooking? I tried under cooking them, the directions say 14 minutes, I cooked them 12 but they still fell apart and stuck together as they cooled.
Thank you. The lasagna looks delicious.
Kathy
Kathy,
If the noodles are falling apart, it is only because they are over cooked and/or stuck together. Try adding a splash of olive oil or any cooking oil to the water when you boil the noodles. And as soon as you drain the noodles in a large colander, rinse them off using cold water. This stops them from cooking further. I hope this helps.
Carla
I haven’t found GF lasagna noodles at my local stores, which is surprising, considering all the other GF options my local stores have. Is Tinkyada an online only vendor?
Dallas, you can find gluten free Tinkyada lasagna noodles in stores, though many just carry the plain pasta. I believe Whole Foods carries the lasagna noodles, if I’m not mistaken. I purchase mine online via vitacost.com.
Enjoy!
Carla