This chicken lasagna recipe brings bold flavor and easy prep to your family table. Layers of tender shredded chicken, creamy white sauce, and melted cheese nestle between sheets of perfectly cooked lasagna noodles. You’ll energize family dinners with a hearty twist on classic comfort food. Ready in under an hour, this homemade lasagna combines pantry staples—rotisserie chicken, Alfredo or béchamel sauce, ricotta, and mozzarella—for a satisfying meal. Whether you need a crowd-pleasing weeknight dinner or a make-ahead dish for busy nights, this recipe delivers rich taste without complex steps. Gather your ingredients and get ready to build a lasagna that warms hearts and fills bellies.
Table of Contents
Ingredients
- 9–12 lasagna noodles
Use no-boil oven-ready noodles for convenience, or regular noodles boiled al dente (8–10 minutes). Both absorb sauce fully without turning mushy.
- 3 cups shredded rotisserie or cooked chicken
Pull meat from 1–2 rotisserie chickens or poach 2 chicken breasts, then shred. Rotisserie adds extra seasoning; poached chicken keeps flavors neutral.
- 2 cups white sauce
Choose store-bought Alfredo or make quick béchamel:
– Melt 2 tablespoons butter in a saucepan.
– Whisk in 2 tablespoons flour, cook 1 minute.
– Gradually whisk 2 cups milk (whole or 2%) until smooth.
– Season with salt, pepper, and a pinch of nutmeg; simmer until thickened.
- 1½ cups ricotta cheese
Use whole-milk ricotta for creaminess. Stir in ½ teaspoon garlic powder and ¼ teaspoon salt to boost flavor.
- 2 cups shredded mozzarella cheese
Freshly shred blocks of mozzarella for better melting and stringy texture.
- ½ cup grated Parmesan cheese
Use a microplane to grate directly over layers for rich, nutty flavor.
- 1 teaspoon Italian seasoning
Blend dried basil, oregano, and thyme for a balanced herb profile. Sprinkle into white sauce.
- Salt and freshly ground black pepper
Season each component: add ½ teaspoon salt and ¼ teaspoon pepper to chicken; taste white sauce and adjust with up to ½ teaspoon salt and ¼ teaspoon pepper.
- Optional add-ins:
– 1 cup fresh spinach (chopped) – Fold into ricotta to add color and nutrients.
– 1 cup steamed broccoli florets – Layer between noodles for extra texture.
– 2 tablespoons chopped fresh basil or parsley – Sprinkle between layers or on top before baking.
– ½ cup cream cheese – Stir into white sauce for extra silkiness.
Prep Tip: Measure and prep all ingredients before assembly. Shred cheeses and chicken, whisk the white sauce until smooth, and have your baking dish ready. This “mise en place” approach keeps assembly quick and organized.
Instructions
Step 1: Preheat oven and prepare dish.
Preheat to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
Step 2: Boil noodles (if using regular).
Bring a large pot of salted water to a boil. Cook lasagna noodles 8–10 minutes until al dente. Drain and lay flat on a tray to prevent sticking.
Step 3: Mix ricotta layer.
In a medium bowl, combine ricotta cheese, ½ teaspoon garlic powder, ¼ teaspoon salt, and chopped spinach (if using). Stir until evenly blended.
Step 4: Season chicken.
In a separate bowl, toss shredded chicken with ½ teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon Italian seasoning.
Step 5: Layer ingredients (1st layer).
Spread ½ cup white sauce evenly on the bottom of the dish. Place 3–4 noodles side by side over sauce.
Step 6: Layer ingredients (2nd layer).
Spread half of the ricotta mixture over noodles. Top with one-third of shredded chicken and one-third of mozzarella. Drizzle ½ cup white sauce.
Step 7: Layer ingredients (3rd layer).
Add another layer of 3–4 noodles. Spread remaining ricotta mixture. Top with another third of chicken and mozzarella. Drizzle ½ cup white sauce.
Step 8: Final layer.
Arrange remaining noodles. Spread remaining white sauce evenly. Sprinkle reserved mozzarella and Parmesan over the top.
Step 9: Bake the lasagna.
Cover with foil and bake 30 minutes. Remove foil and bake 10–15 minutes more until cheese melts and edges bubble.
Step 10: Rest before serving.
Let lasagna sit 10 minutes out of the oven. This resting time helps slices hold their shape when cut.
Your lasagna is now ready to serve—enjoy layers of tender chicken, creamy cheese, and rich white sauce!
Pro Tips and Variations
- Rotisserie shortcut: Use 3 cups shredded rotisserie chicken instead of cooking fresh. The seasoned meat adds extra depth.
- No-bechamel option: Swap béchamel for 2 cups store-bought Alfredo sauce or blend cream cheese with milk for a quick white sauce.
- Boost with veggies: Fold 1 cup chopped spinach or 1 cup steamed broccoli into the ricotta layer for added color and nutrients.
- Herb upgrade: Stir 2 tablespoons chopped fresh basil or parsley into the white sauce before layering for bright herbal notes.
- Cheese twist: Mix ½ cup cream cheese into the ricotta mixture for extra silkiness and tang.
- Spicy kick: Sprinkle ¼ teaspoon red pepper flakes into the sauce or chicken for a subtle heat.
- Make-ahead assembly: Assemble lasagna up to 24 hours in advance. Cover and refrigerate, then bake when ready to serve.
- Freezer-friendly: Freeze unbaked lasagna (wrapped tightly) for up to 3 months. Thaw overnight before baking.
- Noodle swap: Use oven-ready no-boil noodles to skip the boiling step. Ensure they’re fully covered in sauce to cook through.
- Crispy topping: Add ¼ cup panko mixed with 1 tablespoon melted butter on top before the final bake for a golden, crunchy crust.
Serving Suggestions
- Garlic bread on the side: Serve warm slices of garlic bread or breadsticks to soak up creamy sauce.
- Green salad pairing: Offer a crisp side salad—mixed greens, cherry tomatoes, and a light vinaigrette—for freshness.
- Roasted vegetables: Plate with roasted zucchini, bell peppers, or asparagus for added color and nutrients.
- Family-style platter: Transfer the lasagna to a large dish, sprinkle extra Parmesan, and let everyone serve themselves.
- Meal-prep lunch: Pack individual portions with a side of steamed broccoli for easy next-day meals.
- Herb garnish: Top each slice with chopped parsley or basil for a burst of color and flavor.
- Italian antipasto board: Serve alongside olives, marinated artichokes, and cured meats for a complete Italian-inspired spread.
- Soup starter: Begin the meal with a light tomato or minestrone soup to balance the rich lasagna.
- Fruit finish: Offer a simple fruit platter—grapes, melon, and berries—to cleanse the palate after dinner.
Conclusion
This chicken lasagna recipe delivers comforting layers of tender chicken, creamy white sauce, and melted cheese in every bite. It energizes family dinners with simple prep, flexible make-ahead options, and crowd-pleasing flavor. Serve it hot, garnish with fresh herbs, and watch it become your next favorite comfort meal.
FAQs
Is chicken good in lasagna?
Yes. Chicken adds a lighter protein alternative to traditional beef. It pairs well with creamy sauces and cheese, offering a tender texture and mild flavor that complements herbs and vegetables.
What can I use instead of béchamel sauce for lasagne?
You can substitute Alfredo sauce or a blended mix of cream cheese and milk. Both options provide a creamy base and save time without sacrificing richness.
What not to do when making lasagna?
Avoid overcooking noodles—they should remain al dente to prevent mushiness. Don’t skimp on seasoning in each layer. Ensure sauce fully covers noodles to cook them evenly.
What herbs are good in lasagna?
Basil, oregano, and thyme work best. Fresh basil adds brightness, oregano offers classic Italian flavor, and thyme brings subtle earthiness. Add parsley for a fresh finish.What vegetables go best with lasagna?
Spinach and broccoli are top picks. Spinach blends smoothly into cheese layers, while broccoli florets add texture and nutrients. Zucchini and bell peppers also make great additions.
