Recipes

Gluten-Free Chicken Alfredo Lasagna

October 30 ^th, 2026 | 2 minute read

No boiling noodles and only one pan… this gluten-free chicken Alfredo lasagna is our kind of dinner! 🙌

Creamy Alfredo sauce, tender chicken, and melty mozzarella layered up with DeLallo's gluten-free lasagna sheets that go straight into the dish from the box.

The trick is choosing no-boil noodles. Just layer sauce, DeLallo's gluten-free lasagna sheets, chicken, and cheese in one baking dish, and let the oven do the rest. We made ours dairy-free, but regular Alfredo and mozzarella work just as well.

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DeLallo gluten-free lasagna noodles

What You'll Need

2 jars (15 oz each) Alfredo sauce (dairy-free or regular)
1 box (8.8 oz) DeLallo gluten-free lasagna sheets
3 cups cooked chicken, shredded or diced
3 cups shredded mozzarella (dairy-free or regular), divided
Grated Parmesan (dairy-free or regular), for topping
Fresh herbs, such as parsley or basil, for topping
Cracked black pepper, for topping

Step 1: Preheat the oven

Heat your oven to 375°F (190°C). No pot of boiling water needed for this one!

Step 2: Layer the lasagna

Spread a layer of Alfredo sauce over the bottom of a 9×13 baking dish. Add a layer of lasagna sheets, then top with chicken, mozzarella, and more sauce. Repeat the layers until you run out, finishing with lasagna sheets covered in sauce.

Make sure every sheet is fully covered in sauce. That’s what softens the no-boil noodles as they bake.

Layering the chicken Alfredo lasagna

Step 3: Cover and bake

Cover the dish tightly with foil and bake for 30 minutes. Keeping it covered traps the steam so the lasagna sheets cook through.

Lasagna covered with foil before baking

Step 4: Uncover and add more cheese

Remove the foil, sprinkle the rest of the mozzarella over the top, and bake uncovered for another 10 minutes, until the cheese is melted and bubbly.

Lasagna topped with melted mozzarella cheese

Step 5: Rest and serve

Take the lasagna out of the oven and let it sit for 10 minutes so the layers set and slice cleanly. Top with fresh herbs, grated Parmesan, and cracked black pepper, then serve.

Tips, swaps, and storage

Shortcut: Use a store-bought rotisserie chicken to skip cooking the chicken yourself. Just check the label to make sure it’s gluten-free.
Don’t skimp on sauce: No-boil sheets soak up liquid as they bake, so make sure you use plenty of sauce.
Add some greens: Layer in a few handfuls of baby spinach or chopped steamed broccoli with the chicken.
Wait to slice: Letting the lasagna rest keeps the layers from sliding apart when you cut it.
Leftovers: Store covered in the fridge for up to three days. Reheat individual slices covered, with a splash of water or extra sauce to keep them creamy.