Comfort food doesn’t have to be complicated. This chicken lasagna brings all the cozy, cheesy goodness you love, with a lighter twist thanks to tender, flavorful chicken. It’s perfect for family dinners, potlucks, or meal prepping for a busy week.
The layers bake into something creamy, savory, and satisfying without feeling heavy. If you’re craving classic lasagna vibes but want a fresh take, this one hits the spot.
What Makes This Recipe So Good
- Light but satisfying: Chicken pairs beautifully with a creamy white sauce, keeping the dish hearty without being too rich.
- Balanced flavor: Garlic, herbs, and a splash of lemon brighten the sauce, while Parmesan and mozzarella bring that cozy, melty finish.
- Flexible ingredients: Use rotisserie chicken, leftover roast chicken, or poached breasts—whatever you have on hand.
- Family-friendly: Mild flavors and creamy texture make it a hit with kids and adults alike.
- Make-ahead friendly: Assemble it a day ahead or freeze for later. It reheats like a dream.
Ingredients
- For the Chicken:
- 3 cups cooked chicken, shredded or chopped (rotisserie works well)
- 1 tablespoon olive oil (if sautéing fresh chicken)
- Salt and black pepper, to taste
- For the Sauce:
- 4 tablespoons unsalted butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups milk (whole or 2%)
- 1 cup low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice (optional but brightens the sauce)
- For the Cheese Layer:
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan
- 1/4 cup chopped fresh parsley (or 1 tablespoon dried)
- Pinch of salt and pepper
- For Assembly:
- 12 lasagna noodles (no-boil or regular, cooked al dente)
- 3 cups shredded mozzarella cheese
- 2 cups fresh spinach, chopped (optional)
Instructions
- Prep the noodles: If using regular lasagna noodles, cook them in salted water until just al dente.
Drain and lay flat on parchment to prevent sticking.
- Make the sauce: In a large pot, melt butter over medium heat. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook 30 seconds.
- Build the roux: Sprinkle in flour and stir for 1 minute to cook off the raw taste.
Slowly whisk in milk, then chicken broth, until smooth.
- Season and thicken: Add oregano, basil, red pepper flakes (if using), salt, and black pepper. Simmer, whisking, until the sauce thickens slightly, 5–7 minutes. Stir in Parmesan and lemon juice.
Taste and adjust seasoning.
- Mix the cheese layer: In a bowl, combine ricotta, egg, Parmesan, parsley, salt, and pepper. Stir until creamy.
- Prep the chicken: If using plain cooked chicken, toss it with a pinch of salt and pepper. If starting with raw chicken, sauté bite-size pieces in olive oil with salt and pepper until cooked through, then set aside.
- Preheat the oven: Set to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
- Layer one: Spread a thin layer of sauce over the bottom of the dish. Add a layer of noodles.
- Layer two: Spread 1/3 of the ricotta mixture over noodles. Top with 1 cup chicken, a handful of spinach, a cup of mozzarella, and about 1/2–3/4 cup sauce.
- Repeat layers: Add another layer of noodles and repeat the ricotta, chicken, spinach, mozzarella, and sauce.
Do this for 3 total layers (or as your dish allows), finishing with noodles, remaining sauce, and the last of the mozzarella.
- Bake covered: Cover with foil (tent so cheese doesn’t stick). Bake 25 minutes.
- Finish uncovered: Remove foil and bake another 10–15 minutes, until the top is golden and bubbling.
- Rest before slicing: Let it stand 10–15 minutes so the layers set. Slice and serve warm.
Storage Instructions
- Refrigerator: Cool completely, then cover tightly.
Store for 3–4 days. Reheat in a 325°F oven until warmed through, or microwave in portions.
- Freezer (unbaked): Assemble in a freezer-safe dish. Wrap well with plastic and foil.
Freeze up to 3 months. Bake from frozen at 350°F, covered, for 60–75 minutes, then uncover and bake 15 minutes more, or thaw overnight and bake as directed.
- Freezer (baked): Cool, portion, and wrap slices individually. Reheat from frozen at 350°F for 25–35 minutes, or microwave gently.
Health Benefits
- Lean protein: Chicken provides high-quality protein to support muscles and satiety without the heaviness of fattier meats.
- Calcium and vitamins: Dairy adds calcium and vitamin D, while spinach brings iron, folate, and vitamin K.
- Balanced meal: With protein, carbs from the noodles, and fat from cheese, it keeps you full and energized.
- Customizable nutrition: Swap in whole wheat noodles, add extra veggies like mushrooms or zucchini, and use part-skim cheeses to lighten it up.
Pitfalls to Watch Out For
- Watery lasagna: Overly wet spinach or veggies can dilute the sauce.
Pat greens dry and sauté watery vegetables first.
- Broken layers: Cutting too soon causes sliding. Let it rest at least 10 minutes before slicing.
- Bland sauce: Under-seasoning is common. Taste the sauce before layering and adjust salt, pepper, and Parmesan.
- Overcooked noodles: If boiling noodles, cook to just al dente.
They’ll soften more in the oven.
- Rubbery cheese: Overbaking dries the top. Bake covered first, then uncover to brown just until bubbly.
Variations You Can Try
- Pesto chicken lasagna: Stir 1/3 cup basil pesto into the sauce or ricotta for a herby twist.
- Mushroom and chicken: Sauté 12 ounces of sliced mushrooms until browned and add to the layers for umami depth.
- Buffalo chicken: Toss the chicken with 1/4 cup buffalo sauce and add blue cheese crumbles with the mozzarella.
- Veggie-boosted: Layer in roasted zucchini, bell peppers, or broccoli florets. Keep moisture in check by roasting first.
- Gluten-free: Use gluten-free lasagna noodles and swap flour for a 1:1 gluten-free blend in the sauce.
- Lighter dairy: Use part-skim ricotta and mozzarella.
Thin the sauce with extra broth and reduce cheese slightly.
- Tomato-white hybrid: Add a thin layer of marinara between noodles for a tangy layer that complements the white sauce.
FAQ
Can I use canned chicken?
Yes, but drain it well and season generously. For best texture and flavor, rotisserie or poached chicken works better.
Do I have to cook no-boil noodles first?
No. If using no-boil noodles, make sure your sauce isn’t too thick so the noodles soften properly.
Add a little extra sauce if needed.
What’s a good substitute for ricotta?
Cottage cheese works well. Blend it for a smoother texture, and season it with Parmesan, salt, and pepper.
Can I make this ahead?
Absolutely. Assemble up to 24 hours in advance, cover, and refrigerate.
Add 10–15 minutes to the initial bake time if it’s going in cold.
How do I prevent the top from burning?
Keep it covered for most of the bake. Uncover only for the final 10–15 minutes, and move it to a lower rack if browning too fast.
What vegetables pair best with chicken lasagna?
Spinach, mushrooms, zucchini, and broccoli are great choices. Roast or sauté them first to remove excess moisture.
Can I use pre-shredded cheese?
Yes, but freshly shredded melts more smoothly.
Pre-shredded often has anti-caking agents that affect texture slightly.
In Conclusion
Chicken lasagna delivers everything you love about classic lasagna with a fresher, lighter feel. The creamy sauce, tender chicken, and melty cheese make each slice comforting and satisfying. It’s easy to customize, simple to make ahead, and reliable for busy weeknights or company.
Keep the sauce well-seasoned, let it rest before slicing, and you’ll have a dish that feels special every time.
Ingredients
Instructions
- Prep the noodles: If using regular lasagna noodles, cook them in salted water until just al dente. Drain and lay flat on parchment to prevent sticking.
- Make the sauce: In a large pot, melt butter over medium heat. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook 30 seconds.
- Build the roux: Sprinkle in flour and stir for 1 minute to cook off the raw taste. Slowly whisk in milk, then chicken broth, until smooth.
- Season and thicken: Add oregano, basil, red pepper flakes (if using), salt, and black pepper. Simmer, whisking, until the sauce thickens slightly, 5–7 minutes. Stir in Parmesan and lemon juice. Taste and adjust seasoning.
- Mix the cheese layer: In a bowl, combine ricotta, egg, Parmesan, parsley, salt, and pepper. Stir until creamy.
- Prep the chicken: If using plain cooked chicken, toss it with a pinch of salt and pepper. If starting with raw chicken, sauté bite-size pieces in olive oil with salt and pepper until cooked through, then set aside.
- Preheat the oven: Set to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Layer one: Spread a thin layer of sauce over the bottom of the dish. Add a layer of noodles.
- Layer two: Spread 1/3 of the ricotta mixture over noodles. Top with 1 cup chicken, a handful of spinach, a cup of mozzarella, and about 1/2–3/4 cup sauce.
- Repeat layers: Add another layer of noodles and repeat the ricotta, chicken, spinach, mozzarella, and sauce. Do this for 3 total layers (or as your dish allows), finishing with noodles, remaining sauce, and the last of the mozzarella.
- Bake covered: Cover with foil (tent so cheese doesn’t stick). Bake 25 minutes.
- Finish uncovered: Remove foil and bake another 10–15 minutes, until the top is golden and bubbling.
- Rest before slicing: Let it stand 10–15 minutes so the layers set. Slice and serve warm.
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