Chicken Lasagna

This post may contain affiliate sales links. Please read my disclosure policy.

Tender chicken layered in between perfectly cooked lasagna noodles and a creamy white sauce, this is easy and flavorful Chicken Lasagna! It’s the perfect blend between Classic Lasagna and Fettuccine Alfredo! Serve alongside garlic bread or a caesar salad.

piece of chicken lasagna on plate

What’s in Chicken Lasagna?

Classic lasagna is made with ground beef and a red sauce. So what’s in chicken lasagna? Well, obviously chicken and lasagna noodles. But it also includes a creamy white sauce that is easy to make and pairs perfectly with the chicken. Add in some cheese and spinach and you’ve got yourself a tasty and filling meal.

Regular Lasagna Pasta vs Oven Ready (no boil) Pasta

I don’t recommend oven-ready pasta for this particular recipe. While they may seem like a simple sub, they are partially cooked and dehydrated for packaging. Oven ready pasta is thinner than regular lasagna pasta and I find those give you a more starchy lasagna that doesn’t taste very good (in my opinion). Also, they soak up a lot of moisture because they are essentially cooking and softening in the oven as the lasagna cooks. It’s easy to get a dry dish because of this.

Simple Variations

  • Chicken: use rotisserie chicken if you’re short on time. Or even leftover turkey from Thanksgiving!
  • Vegetables: Consider switching out spinach for something the whole family loves (I see you, little picky eaters). This could be broccoli, cauliflower (easy to hide), or artichokes.
  • Cheese: I love the combination of cheeses that I used for this recipe. But if you have an itch to experiment a little go for it. Or just use what you have on hand. You can’t really go wrong with cheese.

How to Make Chicken Lasagna

Unlike a traditional lasagna, this takes about half the time to make because once the creamy alfredo sauce is done, you can start assembling. As long as you have the rotisserie chicken all ready to go, this should be a relatively easy and quick assembly.

Cook the Lasagna Pasta Sheets

Bring large pot of salted water to boil. Cook lasagna pasta sheets according to package directions. Drain and set aside.

Make the Creamy Alfredo White Sauce

While the pasta is cooking, heat a large, nonstick skillet over medium heat. Melt butter and saute shallots until lightly browned, about 3 minutes. Deglaze pan with wine and cook sauce to reduce down. Reduce heat to low. Stir in heavy cream and melt in parmesan cheese to form a creamy and smooth sauce. Taste and add in pepper (and salt if necessary). Remove from heat and set aside.

Make the Cheese & Spinach Filling

Make the cheese and spinach filling by stirring together cottage cheese, spinach, half of the mozzarella cheese, egg, basil, oregano, salt & pepper. Set aside.

Assemble the Lasagna

Here is the correct order for layering this chicken lasagna recipe:

  • start with a little bit of sauce across the bottom
  • add 4 noodles
  • 1/3rd cheese and spinach filling
  • 1/3rd chicken
  • 1/4th sauce
  • 4 noodles
  • 1/3rd cheese and spinach filling
  • 1/3rd chicken
  • 1/4th sauce
  • 4 noodles
  • 1/3rd cheese filling
  • 1/3rd chicken
  • 1/4th sauce
  • 4noodles
  • 1/4th sauce
  • remaining mozzarella cheese

Bake

Top the chicken lasagna with remaining mozzarella cheese and bake covered at 375 degrees for 30-45 minutes or until golden and bubbly on top. Remove from oven and rest 15 minutes before cutting and serving.

Storing and Freezing Instructions

Chicken Lasagna is great because it stores and reheats really well. Store in an airtight container, in the fridge for up to 5 days. To reheat individual slices, pop them in the microwave until heated through. If you have more than a few slices in your casserole dish, cover with aluminum foil and bake in the oven at 350F until heated through.

You can also freeze this recipe for up to two months. If doing so, I highly recommend baking it in one of those disposable aluminum casserole dishes! Cover well with tinfoil and plastic wrap.

baked chicken lasagna

What to Serve with Chicken Lasagna

Whether you want something light on the side or some bread to dip in all of that extra sauce, here are some helpful suggestions:

More Lasagna Recipes to Try!

So there you have it! My really tasty and easy Creamy Chicken Lasagna! I hope you love it as much as we did! It’s a tasty recipe you won’t want to forget. Have a great day, friends!

baked chicken lasagna
PrintPrint Pin ItPin It

Chicken Lasagna

Tender chicken layered in between perfectly cooked lasagna noodles and a creamy white sauce, this is easy and flavorful Chicken Lasagna!
servings 12 servings
Prep Time 45 mins
Cook Time 45 mins

Ingredients

  • 3/4 pound lasagna pasta sheets 16 total

For the White Alfredo Sauce

  • 6 tablespoons salted butter
  • 1 whole shallot minced
  • 1/2 cup cooking white wine
  • 2 cups heavy cream
  • 3/4 cup parmesan cheese
  • salt & pepper to taste

For the Lasagna Filling

  • 2 cups cottage cheese
  • 10 oz frozen spinach thawed, wrung out and chopped well
  • 8 oz mozzarella cheese grated and divided
  • 1 whole egg
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt & pepper to taste
  • 3/4 pound rotisserie chicken shredded; skin and bones removed

Instructions

  • Bring large pot of salted water to boil. Cook lasagna pasta sheets according to package directions. Drain and set aside.
  • While the pasta is cooking, heat a large, nonstick skillet over medium heat. Melt butter and saute shallots until lightly browned, about 3 minutes. Deglaze pan with wine and cook sauce to reduce down. Reduce heat to low.
  • Stir in heavy cream and melt in parmesan cheese to form a creamy and smooth sauce. Taste and add in pepper (and salt if necessary). Remove from heat and set aside.
  • Make the cheese and spinach filling by stirring together cottage cheese, spinach, half of the mozzarella cheese, egg, basil, oregano, salt & pepper. Set aside.

For Assembly

  • Lightly spray a 9×13 pan with nonstick cooking spray. Spread 1/4 cup of the white sauce across the bottom. Add a layer of pasta across the bottom and top with 1/3 of the cheese and spinach filling. Top with 1/3 of the chicken, then 1/4 of the sauce. Repeat these layers until you have no more ingredients left. So the full layering order is:
    a little bit of sauce across the bottom
    noodles
    1/3rd cheese filling
    1/3rd chicken
    1/4th sauce
    noodles
    1/3rd cheese filling
    1/3rd chicken
    1/4th sauce
    noodles
    1/3rd cheese filling
    1/3rd chicken
    1/4th sauce
    noodles
    1/4th sauce
    remaining mozzarella cheese
  • Top the chicken lasagna with remaining mozzarella cheese and bake covered at 375 degrees for 30-45 minutes or until golden and bubbly on top.
  • Remove from oven and rest 15 minutes before cutting and serving.

Nutrition

Calories: 423kcal | Carbohydrates: 25g | Protein: 16g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 431mg | Potassium: 244mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3756IU | Vitamin C: 2mg | Calcium: 267mg | Iron: 1mg
Course: Dinner
Cuisine: Italian

Share a Comment

Your email address will not be published.

Recipe Rating




1 Response
“logos”