Gluten-Free Chicken Lasagna with Marinara

Prepare the Chicken Marinara Sauce

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5-7 minutes.
2. Add minced garlic and cook for 1 minute until fragrant. If using raw chicken, add diced chicken and brown on all sides.
3. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes (up to an hour for richer flavor). If using pre-cooked chicken, stir it in during the last 10 minutes of simmering.

Prepare the Ricotta Mixture

1. In a medium bowl, combine ricotta cheese, grated Parmesan cheese, egg, chopped fresh parsley, salt, and black pepper. Mix until well combined.

Assemble the Lasagna

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. Spread a thin layer of chicken marinara sauce (about 1 cup) on the bottom of the prepared baking dish.
3. Arrange a single layer of gluten-free lasagna noodles over the sauce. Break noodles if necessary to fit.
4. Spread half of the ricotta cheese mixture evenly over the noodles.
5. Top with a layer of chicken marinara sauce (about 1.5 cups) and then sprinkle with about 1 cup of shredded mozzarella cheese.
6. Repeat steps 3-5: noodles, remaining ricotta, a layer of sauce, and another cup of mozzarella.
7. Place the final layer of noodles, cover with the remaining chicken marinara sauce, and top with the remaining shredded mozzarella cheese.

Bake the Lasagna

1. Cover the baking dish loosely with aluminum foil (you might want to spray the underside of the foil lightly with cooking spray to prevent cheese from sticking).
2. Bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
3. Let the lasagna rest for 10-15 minutes before slicing and serving. This allows it to set and prevents it from falling apart.