Chicken Lasagna Recipe

Savor a delightful Chicken Lasagna Recipe that combines layers of tender chicken, creamy cheese, and flavorful sauce. Perfect for any gathering or a cozy family dinner, this dish promises to be a hit. Easy to prepare and packed with nutrients, it’s destined to become a staple in your kitchen.

Why You’ll Love This Chicken Lasagna Recipe

• Rich, savory flavors that everyone will enjoy.
• Quick and easy to assemble for busy weeknights.
• Great for meal prep; leftovers can be stored for days.
• Family-friendly, ideal for all ages.
• Plenty of cheesy goodness to satisfy all cheese lovers.

Ingredients Needed

Protein:

• 3 cups cooked shredded chicken

Rice/Grains:

• 12 lasagna noodles (cooked al dente)

Veggies:

• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)

Sauce:

• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 2 tbsp olive oil

Spices:

• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp chili flakes (optional)
• Salt and black pepper to taste

Dairy:

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 4 cups warm whole milk
• 1 cup ricotta cheese
• 2 cups shredded mozzarella
• 1 cup shredded cheddar
• ½ cup grated parmesan

Garnish:

• Fresh parsley for garnish

Step-by-Step Instructions

Step 1: Prepare the Noodles

Boil lasagna noodles in salted water until just al dente, then drain and set aside.

Step 2: Sauté Aromatics

In a large skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until softened.

Step 3: Make the Sauce

Add shredded chicken, crushed tomatoes, tomato paste, oregano, basil, chili flakes (if using), salt, and pepper. Simmer until thickened.

Step 4: Prepare the White Sauce

In a separate saucepan, melt butter over medium heat. Whisk in flour, and gradually add warm milk while stirring until the mixture is smooth and creamy.

Step 5: Layer the Lasagna

In a baking dish, spread a layer of the tomato chicken sauce, followed by a layer of white sauce, noodles, and a mixture of ricotta, mozzarella, and cheddar. Repeat until the dish is filled, finishing with mozzarella and parmesan on top.

Step 6: Bake the Lasagna

Bake in a preheated oven at 375°F (190°C) for 35–40 minutes, until the top is golden and bubbly. Allow the lasagna to rest for 10 minutes before slicing for neat layers.

Serving Suggestions Chicken Lasagna Recipe

• Serve with a fresh garden salad.
• Pair with garlic bread for a hearty meal.
• Add a sprinkle of fresh herbs on top for added flavor.
• Enjoy with a glass of red wine for a special touch.

Tips for Success Chicken Lasagna Recipe

• Ensure noodles are cooked for al dente texture to prevent a mushy lasagna.
• Use rotisserie chicken for a faster option.
• Let the lasagna rest before slicing to maintain structure.
• Store leftovers in an airtight container for up to 3 days.

Variations

Here are a few easy ways to change it up:

• Substitute the chicken with ground turkey or beef for a different protein.
• Add diced vegetables like spinach or zucchini to increase nutritional value.
• Make it spicy by adding jalapeños or red pepper flakes.
• For a dairy-free version, use plant-based cheeses and milk alternatives.

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Chicken Lasagna

Savor a delightful Chicken Lasagna that combines layers of tender chicken, creamy cheese, and flavorful sauce. Perfect for gatherings or family dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

Protein

• 3 cups cooked shredded chicken

Rice/Grains

• 12 pieces lasagna noodles (cooked al dente)

Veggies

• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)

Sauce

• 1 can crushed tomatoes (28 oz)
• 2 tbsp tomato paste
• 2 tbsp olive oil

Spices

• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp chili flakes (optional)
• Salt and black pepper to taste

Dairy

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 4 cups warm whole milk
• 1 cup ricotta cheese
• 2 cups shredded mozzarella
• 1 cup shredded cheddar
• ½ cup grated parmesan

Garnish

• Fresh parsley for garnish

Method

 

Preparation

1. Boil lasagna noodles in salted water until just al dente, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until softened.
3. Add shredded chicken, crushed tomatoes, tomato paste, oregano, basil, chili flakes (if using), salt, and pepper. Simmer until thickened.
4. In a separate saucepan, melt butter over medium heat. Whisk in flour, and gradually add warm milk while stirring until the mixture is smooth and creamy.

Layering and Baking

1. In a baking dish, spread a layer of the tomato chicken sauce, followed by a layer of white sauce, noodles, and a mixture of ricotta, mozzarella, and cheddar. Repeat until the dish is filled, finishing with mozzarella and parmesan on top.
2. Bake in a preheated oven at 375°F (190°C) for 35–40 minutes, until the top is golden and bubbly. Allow the lasagna to rest for 10 minutes before slicing for neat layers.

Notes

Ensure noodles are cooked for al dente texture to prevent a mushy lasagna. Use rotisserie chicken for a faster option. Let the lasagna rest before slicing to maintain structure. Store leftovers in an airtight container for up to 3 days.