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+ servings
baked chicken lasagna

Chicken Lasagna

Tender chicken layered in between perfectly cooked lasagna noodles and a creamy white sauce, this is easy and flavorful Chicken Lasagna!
Course Dinner
Cuisine Italian
Prep Time 45 minutes
Cook Time 45 minutes
Servings 12 servings
Calories 423kcal


  • 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


  • 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 9x13 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
    1/3rd cheese filling
    1/3rd chicken
    1/4th sauce
    1/3rd cheese filling
    1/3rd chicken
    1/4th sauce
    1/3rd cheese filling
    1/3rd chicken
    1/4th sauce
    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.


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