Cheesy Chicken Lasagna Bake
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Servings: 8 portions
- Difficulty: Medium
Introduction
Chicken lasagna is a delightful twist on the classic Italian dish, perfect for those who love the creamy, cheesy goodness of traditional lasagna but crave a hearty protein boost. This recipe combines tender shredded chicken, savory tomato sauce, and a rich ricotta filling layered between pasta noodles and topped with melty mozzarella. It’s a comforting casserole that’s ideal for family dinners, potlucks, or even as a make-ahead meal for busy weeknights.
What sets this chicken lasagna apart is the perfect balance of flavors and textures. The chicken adds a subtle depth to the dish, complementing the bright, slightly tangy tomato sauce. Ricotta, parmesan, and mozzarella cheeses create a luscious, gooey filling that’s hard to resist. Hints of garlic, oregano, and basil infuse every bite with quintessential Italian flavors. Whether you’re feeding a hungry crowd or craving a cozy meal, this chicken lasagna bake is sure to satisfy.
Ingredients
- 9 lasagna noodles
- 2 cups shredded cooked chicken
- 1 (24 oz) jar marinara sauce
- 1 (15 oz) container ricotta cheese
- 2 cups shredded mozzarella, divided
- 1/2 cup grated parmesan cheese
- 2 large eggs
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Kitchen Equipment Needed
- 9×13 inch baking dish
- Large pot for boiling noodles
- Mixing bowls
- Whisk
- Wooden spoon
- Cheese grater
- Measuring cups and spoons
- Aluminum foil
Recipe Notes & Tips
Before you start assembling the lasagna, make sure your shredded chicken is prepared. You can use leftover roast chicken, rotisserie chicken, or poach chicken breasts specifically for this recipe. Aim for two heaping cups of shredded meat.
Boil the lasagna noodles until they’re slightly al dente, meaning they should still have a slight bite to them. They’ll continue to cook in the oven, so don’t overcook during this step. Drain the noodles and lay them flat on a baking sheet so they don’t stick together.
Bring the ricotta cheese to room temperature before mixing the filling. This helps it incorporate more smoothly with the other ingredients. Freshly shred the mozzarella for the best texture and flavor in your finished lasagna.
Preparation Steps
- Cook lasagna noodles in a large pot of salted boiling water according to package directions until al dente. Drain and lay flat on a baking sheet. (10 minutes)
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish. (5 minutes)
- In a medium bowl, mix ricotta, 1 1/2 cups mozzarella, parmesan, eggs, garlic, parsley, oregano, basil, salt and pepper until well combined. (5 minutes)
- Spread 1 cup of marinara sauce in the bottom of the prepared baking dish. (2 minutes)
Step-by-Step Cooking Instructions
Assemble the lasagna in the following order: 3 noodles, 1/3 of the ricotta mixture, half of the shredded chicken, 1 cup of marinara sauce. Repeat the layers, starting with noodles. Finish with a layer of noodles topped with remaining marinara sauce and sprinkle with remaining 1/2 cup mozzarella.
Cover the baking dish tightly with greased aluminum foil. This prevents the cheese from sticking to the foil. Bake in the preheated oven for 30 minutes.
Remove the foil and continue baking until the lasagna is bubbly around the edges and the cheese is melted and lightly browned, about 15 more minutes. The internal temperature should reach 165°F (74°C).
Allow the lasagna to cool for 15 minutes before slicing and serving. This resting time helps the layers set up, making serving easier.
Pro Tips & Techniques
- For an extra creamy texture, add 1/2 cup of heavy cream or whole milk to the marinara sauce.
- Avoid overcooking the noodles, as they’ll continue to soften during baking. Aim for very al dente pasta.
- Customize the filling by adding sautéed spinach, mushrooms, or your favorite veggies.
- For a golden brown, bubbly cheese topping, broil the lasagna for 2-3 minutes after baking. Watch carefully to avoid burning.
Variations & Customizations
Vegetarian: Omit the chicken and add layers of sautéed zucchini, eggplant, or spinach for a meat-free version.
Gluten-Free: Use gluten-free lasagna noodles and double check that your marinara sauce is gluten-free.
Spicy: Add 1/4 to 1/2 teaspoon of red pepper flakes to the marinara sauce for a kick of heat.
Alfredo: Swap the marinara for a creamy Alfredo sauce and add sautéed mushrooms for a rich, comforting twist.
Storage & Reheating
- Refrigerate leftover lasagna in an airtight container for up to 4 days.
- To freeze, cool lasagna completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat individual slices in the microwave in 30-second intervals until heated through.
- To reheat the entire dish, cover with foil and bake at 350°F (175°C) for 30-40 minutes, until bubbly and warm.
Serving Suggestions
Serve chicken lasagna with a simple green salad tossed with Italian vinaigrette and some crusty garlic bread. For a pop of color and freshness, garnish each slice with a sprinkle of chopped parsley or basil.
This dish pairs well with a light, fruity red wine like Pinot Noir or a crisp white like Pinot Grigio. For a non-alcoholic option, serve with sparkling lemonade or a refreshing iced tea.
For a casual dinner party, present the whole lasagna on a large wooden board or platter, and let guests serve themselves. Offer extra marinara sauce and grated parmesan on the side.
Nutritional Information
Per serving (based on 8 servings):
- Calories: 450
- Protein: 32g
- Carbohydrates: 36g
- Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 125mg
- Sodium: 980mg
- Fiber: 2g
- Sugar: 6g
Common Questions & Troubleshooting
Q: Can I make this lasagna ahead of time?
A: Yes! Assemble the lasagna, cover tightly with foil, and refrigerate for up to 24 hours. Add 10-15 minutes to the initial baking time.
Q: How do I know when the lasagna is done?
A: The lasagna should be bubbly around the edges and the cheese melted and lightly browned. For food safety, the internal temperature should reach 165°F (74°C).
Q: My lasagna turned out watery. What happened?
A: Make sure to drain the noodles well and avoid adding extra liquid to the sauce. Let the lasagna rest for 15 minutes after baking to allow excess moisture to be absorbed.
Q: Can I use cottage cheese instead of ricotta?
A: Yes, cottage cheese can be used as a substitute. For a smoother texture, blend the cottage cheese in a food processor before using.