One of the more unique elements of my December giveaway was that I promised to make the winner a gluten-free variation of any traditional dish they wanted. The winner, Mandy from The Yard, requested a gluten-free chicken lasagna, and I was definitely up for the challenge. Little did I know how much of a challenge it would be!

From the outset, I wanted to make a creamy, spinach-based lasagna like you’d find in Northern Italy, since it would go really well with chicken. The trouble came with the rest of the ingredients – how much cream do I use? What cheese will work best? And how long do I cook it? After several unsuccessful attempts, I feel like a chicken lasagna expert in what NOT to do. For example, don’t use ricotta cheese, because it makes the dish too rich. Also, you don’t need as much cream as you’d think, and you need to thicken the cream with hard cheese to keep it from bubbling over while baking. You also need to soak the no-boil noodles in hot water before cooking (despite the manufacturer warning you AGAINST doing that) in order to get the perfect consistency without overcooking your spinach. Lastly, mozzarella cheese works best on a top layer, creating a pizza-like upper crust.

After a good amount of trial and error, I’m proud to say that I’ve got a unique and delicious chicken lasagna recipe that is just about the tastiest thing I’ve ever made. Fair warning: this is a dairy-intensive dish, with butter, cream, and four different types of cheese!

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