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Delicious homemade Chicken Lasagna served in a dish

Chicken Lasagna

Savor a delightful Chicken Lasagna that combines layers of tender chicken, creamy cheese, and flavorful sauce. Perfect for gatherings or family dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.