20 Delicious Chicken Lasagna Recipes Amazing

Are you ready to transform your dinner routine with a twist on a classic favorite? Our 20 Delicious Chicken Lasagna Recipes are here to inspire your next meal, blending the comfort of traditional lasagna with the lean, flavorful goodness of chicken. Perfect for busy weeknights or cozy weekends, these recipes promise to delight your taste buds and simplify your cooking. Dive in and discover your new go-to dish!

Classic Chicken Lasagna

Ready to dive into a comforting classic? This chicken lasagna layers tender pasta, savory chicken, and creamy cheese for a hearty meal.

Ingredients

• 9 lasagna noodles, oven-ready
• 2 cups shredded cooked chicken, juicy and tender
• 15 oz ricotta cheese, creamy and smooth
• 2 cups mozzarella cheese, freshly shredded
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 24 oz marinara sauce, rich and tangy
• 1 large egg, farm-fresh
• 1 tbsp olive oil, extra virgin
• 2 cloves garlic, minced
• 1 tsp dried basil, aromatic
• 1 tsp dried oregano, earthy
• 1/2 tsp salt, fine
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. In a bowl, mix ricotta, egg, Parmesan, basil, oregano, salt, and pepper until well combined.
3. Spread 1 cup marinara sauce at the bottom of the baking dish. Tip: Ensure even coverage to prevent sticking.
4. Layer 3 lasagna noodles over the sauce. Top with half the ricotta mixture, then half the chicken, and 1/2 cup mozzarella.
5. Repeat layers: sauce, noodles, remaining ricotta, chicken, and another 1/2 cup mozzarella.
6. Finish with a final layer of noodles, remaining sauce, and remaining mozzarella. Tip: Cover edges with sauce to keep noodles soft.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for another 25 minutes until bubbly and golden. Tip: Let rest for 10 minutes before slicing for cleaner cuts.

Notably, this lasagna boasts a perfect balance of creamy, cheesy, and tangy flavors. Serve with a crisp green salad for a refreshing contrast.

Spinach and Chicken Lasagna

Vibrant layers of tender chicken, creamy ricotta, and fresh spinach come together in this hearty lasagna. Perfect for a family dinner or meal prep, it’s a comforting classic with a nutritious twist.

Ingredients

• 9 lasagna noodles, uncooked
• 2 cups shredded mozzarella cheese, creamy and stretchy
• 1 cup ricotta cheese, smooth and rich
• 1 egg, farm-fresh and beaten
• 1 lb ground chicken, lean and finely textured
• 2 cups fresh spinach leaves, crisp and vibrant
• 1 jar (24 oz) marinara sauce, robust and herb-infused
• 2 cloves garlic, minced and aromatic
• 1 tbsp olive oil, rich extra virgin
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
3. Add ground chicken to the skillet. Cook until no longer pink, breaking it apart with a spoon, about 5 minutes. Tip: Ensure the chicken is finely crumbled for even distribution.
4. Stir in marinara sauce, salt, and pepper. Simmer for 5 minutes to blend flavors.
5. In a bowl, mix ricotta cheese, egg, and half the mozzarella. Tip: The egg binds the ricotta, preventing a runny texture.
6. Layer 3 lasagna noodles in the baking dish. Spread half the ricotta mixture, then half the spinach, and half the chicken sauce. Repeat layers.
7. Top with remaining noodles, chicken sauce, and mozzarella. Tip: Cover with foil for the first 25 minutes to melt cheese without over-browning.
8. Bake for 25 minutes covered, then 10 minutes uncovered until bubbly and golden.

Perfectly baked, this lasagna boasts a creamy interior with a crispy, cheesy top. Serve with a side of garlic bread for a complete meal.

White Chicken Lasagna

Vibrant and comforting, this white chicken lasagna layers tender pasta with creamy sauce and succulent chicken for a twist on the classic. Perfect for gatherings or a hearty family dinner, it’s a dish that promises satisfaction with every bite.

Ingredients

• 9 lasagna noodles, oven-ready
• 2 cups shredded cooked chicken, juicy and tender
• 3 cups whole milk ricotta cheese, creamy and smooth
• 2 cups shredded mozzarella cheese, freshly grated
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 cloves garlic, minced
• 2 tbsp unsalted butter, rich and velvety
• 2 tbsp all-purpose flour, finely sifted
• 2 cups heavy cream, luxuriously thick
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1/4 tsp nutmeg, warm and aromatic

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, melt butter over medium heat. Add minced garlic, sauté until fragrant, about 30 seconds.
3. Whisk in flour to form a roux. Cook for 1 minute, stirring constantly to avoid burning.
4. Gradually pour in heavy cream, whisking continuously to ensure a smooth sauce. Simmer until thickened, about 3 minutes.
5. Remove from heat. Stir in ricotta, 1 cup mozzarella, Parmesan, salt, pepper, and nutmeg until well combined.
6. Layer 3 lasagna noodles in the prepared dish. Spread 1/3 of the ricotta mixture over noodles, then 1/3 of the chicken. Repeat layers twice.
7. Top with remaining 1 cup mozzarella. Cover with foil, bake for 25 minutes. Remove foil, bake for 10 more minutes until bubbly and golden.
8. Let stand for 10 minutes before serving to set layers. Tip: For a crispier top, broil for the last 2 minutes of baking.

Kaleidoscopic in flavor, this lasagna boasts a creamy interior with a golden, cheesy crust. Serve with a crisp green salad to balance the richness, or enjoy as is for the ultimate comfort food experience.

Chicken Alfredo Lasagna

Perfect for those who love the creamy richness of Alfredo and the hearty layers of lasagna, this dish combines the best of both worlds.

Ingredients

• 9 lasagna noodles, perfectly al dente
• 2 cups shredded cooked chicken, tender and juicy
• 15 oz ricotta cheese, creamy and smooth
• 1 large egg, farm-fresh
• 2 cups Alfredo sauce, rich and velvety
• 2 cups shredded mozzarella cheese, melty and stretchy
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 tsp garlic powder, aromatic
• 1 tsp Italian seasoning, fragrant
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. In a bowl, mix ricotta cheese, egg, garlic powder, Italian seasoning, salt, and black pepper until well combined.
3. Spread 1/2 cup Alfredo sauce at the bottom of the prepared dish. Tip: This prevents noodles from sticking.
4. Layer 3 lasagna noodles over the sauce, slightly overlapping.
5. Spread half of the ricotta mixture over the noodles, followed by 1 cup shredded chicken, 1/2 cup Alfredo sauce, and 1/2 cup mozzarella cheese.
6. Repeat layers once, starting with noodles. Tip: Press down lightly to compact layers.
7. Top with remaining 3 noodles, Alfredo sauce, mozzarella, and all the Parmesan cheese. Tip: Cover with foil for the first 25 minutes to prevent over-browning.
8. Bake for 45 minutes, then remove foil and bake for 10 more minutes until bubbly and golden.
9. Let stand for 10 minutes before slicing. This allows layers to set.

Notably creamy with a satisfying chew from the noodles, this lasagna is a crowd-pleaser. Serve with a crisp green salad to cut through the richness.

Mexican Chicken Lasagna

Savor the fusion of Italian and Mexican cuisines with this Mexican Chicken Lasagna. It’s a hearty, flavorful dish that layers tender chicken, spicy salsa, and gooey cheese between soft lasagna noodles. Perfect for a family dinner or a potluck, it’s sure to impress.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced into small pieces
• 2 cups shredded Monterey Jack cheese, creamy and mild
• 1 cup ricotta cheese, smooth and slightly sweet
• 1/2 cup sour cream, rich and tangy
• 1 cup red salsa, spicy and chunky
• 9 lasagna noodles, oven-ready and sturdy
• 1 tbsp olive oil, extra virgin and fruity
• 1 tsp ground cumin, warm and earthy
• 1/2 tsp chili powder, smoky and mild
• 1/4 cup fresh cilantro, chopped and fragrant

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, cook the diced chicken in 1 tbsp olive oil until no longer pink, about 5 minutes. Sprinkle with cumin and chili powder.
3. In a bowl, mix ricotta cheese, sour cream, and half the cilantro until smooth.
4. Spread 1/4 cup salsa on the bottom of the baking dish. Layer 3 lasagna noodles over the salsa.
5. Top noodles with half the chicken, half the ricotta mixture, and 1/3 of the Monterey Jack cheese. Repeat layers once.
6. Finish with a layer of noodles, remaining salsa, and cheese. Cover with foil and bake for 25 minutes.
7. Remove foil and bake for another 10 minutes, until cheese is bubbly and golden.
8. Let stand for 5 minutes before serving. Garnish with remaining cilantro.

This lasagna emerges from the oven with a perfect balance of creamy, spicy, and cheesy flavors. The noodles are tender yet hold their shape, making each slice a beautiful presentation. Try serving with a side of avocado salad for a fresh contrast.

BBQ Chicken Lasagna

Ready to twist your lasagna game? This BBQ Chicken Lasagna swaps traditional marinara for smoky barbecue sauce, layering tender chicken and gooey cheese between pasta sheets.

Ingredients

• 2 cups shredded cooked chicken, juicy and tender
• 9 lasagna noodles, oven-ready and sturdy
• 1 1/2 cups BBQ sauce, smoky and tangy
• 15 oz ricotta cheese, creamy and smooth
• 2 cups shredded mozzarella cheese, melty and stretchy
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 large egg, farm-fresh and beaten
• 1 tbsp olive oil, rich extra virgin
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with olive oil.
2. In a bowl, mix ricotta, egg, garlic powder, salt, and pepper until smooth.
3. Spread 1/2 cup BBQ sauce at the bottom of the dish. Layer 3 noodles over sauce.
4. Top noodles with half the ricotta mixture, then half the chicken, and 1/2 cup BBQ sauce. Sprinkle 1/3 of the mozzarella and Parmesan.
5. Repeat layers: noodles, remaining ricotta, chicken, BBQ sauce, and another 1/3 of the cheeses.
6. Add final noodle layer. Cover with remaining BBQ sauce and cheeses.
7. Cover dish with foil. Bake for 25 minutes. Remove foil. Bake for 15 more minutes until bubbly and golden.
8. Let stand for 10 minutes before slicing. This ensures clean cuts.

This lasagna boasts a perfect balance of smoky, sweet, and cheesy flavors. The layers hold together well, offering a satisfying bite. Serve with a crisp green salad to cut through the richness.

Chicken and Mushroom Lasagna

Everyone loves a hearty lasagna, and this Chicken and Mushroom version is no exception. Packed with layers of flavor, it’s a comforting dish perfect for any day.

Ingredients

• 9 lasagna noodles, oven-ready
• 2 cups shredded cooked chicken, tender and juicy
• 2 cups sliced cremini mushrooms, earthy and fresh
• 3 cups marinara sauce, rich and tangy
• 15 oz ricotta cheese, creamy and smooth
• 2 cups shredded mozzarella cheese, melty and stretchy
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 tbsp olive oil, extra virgin and fruity
• 2 cloves garlic, minced and aromatic
• 1 tsp dried basil, fragrant and sweet
• 1/2 tsp salt, fine and pure
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add garlic and mushrooms. Sauté until mushrooms are golden, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, basil, salt, and pepper.
4. Spread 1 cup marinara sauce at the bottom of the baking dish. Layer 3 noodles, half the ricotta mixture, half the chicken, and half the mushrooms. Repeat layers. Top with remaining noodles, sauce, and mozzarella. Tip: Cover with foil for the first 25 minutes to prevent drying.
5. Bake for 45 minutes, until bubbly and golden. Let stand 10 minutes before serving. Tip: Use a sharp knife for clean cuts.

Deliciously layered, this lasagna offers a creamy texture with a meaty bite. Serve with a crisp salad for a balanced meal.

Pesto Chicken Lasagna

Every home cook needs a twist on classic lasagna, and this pesto chicken version delivers bold flavors with minimal fuss.

Ingredients

• 9 lasagna noodles, oven-ready
• 2 cups shredded mozzarella cheese, creamy and mild
• 1 cup ricotta cheese, smooth and fresh
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 cups cooked chicken breast, tender and shredded
• 1 cup basil pesto, vibrant and aromatic
• 2 cups marinara sauce, rich and tangy
• 1 tbsp olive oil, extra virgin and fruity
• 1 tsp garlic powder, pungent and earthy
• 1/2 tsp salt, fine and sea-sourced
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. Spread 1/2 cup marinara sauce evenly on the bottom of the dish. Tip: This prevents noodles from sticking.
3. Layer 3 lasagna noodles over the sauce. They will expand as they cook.
4. Mix ricotta, 1/2 cup mozzarella, Parmesan, garlic powder, salt, and pepper in a bowl. Spread half over noodles.
5. Top with 1 cup chicken, 1/2 cup pesto, and 1/2 cup marinara. Repeat layers, finishing with noodles.
6. Cover with remaining marinara and mozzarella. Tip: For a golden top, let cheese reach the edges.
7. Bake covered with foil for 25 minutes. Remove foil, bake for 15 more minutes until bubbly. Tip: Rest 10 minutes before serving for cleaner slices.

Bubbly cheese and aromatic pesto make each bite irresistible. Serve with a crisp salad to cut through the richness.

Chicken Parmesan Lasagna

Zesty and comforting, this Chicken Parmesan Lasagna layers classic flavors into a hearty dish. Perfect for weeknight dinners or feeding a crowd.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 cups marinara sauce, rich and herby
• 9 lasagna noodles, oven-ready
• 2 cups shredded mozzarella cheese, part-skim
• 1 cup grated Parmesan cheese, freshly shredded
• 1 cup ricotta cheese, creamy and smooth
• 1 large egg, farm-fresh
• 2 tbsp olive oil, extra virgin
• 1 tsp garlic powder, finely ground
• 1 tsp Italian seasoning, aromatic
• 1/2 tsp salt, kosher
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. In a skillet over medium heat, cook chicken slices in 1 tbsp olive oil until no longer pink, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
3. In a bowl, mix ricotta cheese, egg, garlic powder, Italian seasoning, salt, and pepper until well combined.
4. Spread 1/2 cup marinara sauce at the bottom of the baking dish. Layer 3 lasagna noodles over the sauce.
5. Top noodles with half the ricotta mixture, half the chicken, 1/2 cup mozzarella, and 1/4 cup Parmesan. Repeat layers, ending with noodles.
6. Cover the top layer with remaining marinara sauce, mozzarella, and Parmesan. Tip: For a golden crust, let the top layer extend to the edges.
7. Bake uncovered for 25 minutes, or until cheese is bubbly and slightly browned. Tip: Rest for 10 minutes before slicing to set layers.

Unbelievably cheesy with a crispy top, this lasagna pairs well with a crisp salad. Serve slices with extra marinara for dipping.

Vegetable and Chicken Lasagna

Never has a dish combined comfort and nutrition so seamlessly as this vegetable and chicken lasagna. Perfect for a family dinner or meal prep, it’s hearty yet balanced.

Ingredients

• 9 lasagna noodles, oven-ready
• 2 cups shredded mozzarella cheese, creamy and meltable
• 1 cup ricotta cheese, smooth and lightly tangy
• 1 lb ground chicken, lean and finely textured
• 2 cups marinara sauce, rich and herby
• 1 cup spinach, fresh and vibrant
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 tbsp olive oil, extra virgin and fruity
• 2 cloves garlic, minced and pungent
• 1 tsp salt, fine and sea-derived
• 1/2 tsp black pepper, freshly ground

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. In a skillet over medium heat, cook ground chicken until no pink remains, about 5 minutes. Tip: Break the chicken into small crumbles for even cooking.
3. Add minced garlic, spinach, salt, and pepper to the skillet. Cook until spinach wilts, about 2 minutes.
4. Spread 1/2 cup marinara sauce at the bottom of the baking dish. Layer 3 lasagna noodles over the sauce.
5. Top noodles with half the chicken mixture, 1/3 cup ricotta, and 1/2 cup mozzarella. Repeat layers, ending with noodles.
6. Cover the top layer with remaining marinara sauce and mozzarella. Sprinkle Parmesan cheese on top.
7. Bake uncovered for 25 minutes, or until cheese is bubbly and golden. Tip: Let it rest for 10 minutes before slicing for cleaner cuts.
8. Broil for 2 minutes for a crisper top, if desired. Tip: Watch closely to prevent burning.

Bubbly cheese gives way to layers of tender noodles, savory chicken, and vibrant spinach. Serve with a crisp salad for a complete meal.

Spicy Chicken Lasagna

Hungry for a twist on classic lasagna? This Spicy Chicken Lasagna packs heat and comfort in every layer.

Ingredients

• 1 lb ground chicken, lean and fresh
• 9 lasagna noodles, oven-ready
• 2 cups marinara sauce, robust and chunky
• 1 cup ricotta cheese, creamy and smooth
• 1 cup mozzarella cheese, shredded and melty
• 1/2 cup Parmesan cheese, freshly grated
• 1 tbsp olive oil, rich extra virgin
• 2 cloves garlic, minced and aromatic
• 1 tsp red pepper flakes, fiery and bold
• 1 tsp dried oregano, fragrant and earthy
• Salt, to enhance flavors

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes, sauté for 30 seconds until fragrant.
3. Add ground chicken to the skillet. Cook until no longer pink, about 5 minutes. Tip: Break the chicken into small crumbles for even cooking.
4. Stir in marinara sauce and oregano. Simmer for 5 minutes. Remove from heat.
5. Spread 1/3 of the chicken mixture at the bottom of the baking dish. Layer 3 lasagna noodles on top.
6. Dot half of the ricotta cheese over the noodles. Sprinkle with 1/3 of the mozzarella and Parmesan.
7. Repeat layers, ending with the remaining chicken mixture and cheeses. Tip: Cover with foil for the first 25 minutes to prevent drying.
8. Bake for 40 minutes. Uncover and bake for an additional 10 minutes until bubbly and golden. Tip: Let stand for 10 minutes before slicing for cleaner cuts.

Aromatic and hearty, this lasagna offers a spicy kick balanced by creamy cheeses. Serve with a crisp salad to complement the richness.

Chicken and Bacon Lasagna

Savory and indulgent, this Chicken and Bacon Lasagna layers rich flavors and textures for a comforting meal. Perfect for gatherings or a hearty family dinner.

Ingredients

• 9 lasagna noodles, oven-ready
• 2 cups shredded cooked chicken, tender and juicy
• 6 slices thick-cut bacon, crispy and crumbled
• 3 cups marinara sauce, robust and herby
• 15 oz ricotta cheese, creamy and smooth
• 1 egg, farm-fresh
• 2 cups shredded mozzarella cheese, melty and golden
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 tbsp olive oil, rich extra virgin
• 1 tsp garlic powder, aromatic
• 1 tsp dried basil, fragrant
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. In a bowl, mix ricotta cheese, egg, garlic powder, basil, salt, and pepper until well combined.
3. Spread 1 cup marinara sauce at the bottom of the baking dish. Layer 3 lasagna noodles over the sauce.
4. Spread half of the ricotta mixture over the noodles. Top with 1 cup chicken, half the bacon, and 1/2 cup mozzarella.
5. Repeat layers: sauce, noodles, ricotta, chicken, bacon, and mozzarella. Top with remaining noodles, sauce, mozzarella, and Parmesan.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes until bubbly and golden.
7. Let stand for 10 minutes before slicing. This allows layers to set for clean cuts.

Every bite offers a creamy, cheesy texture with smoky bacon and tender chicken. Serve with a crisp green salad to balance the richness.

Cheesy Chicken Lasagna

Absolutely everyone loves a twist on classic lasagna, and this Cheesy Chicken Lasagna is no exception. Packed with layers of flavor, it’s a hearty dish that’s perfect for any gathering.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 cups shredded mozzarella cheese, divided
• 15 oz ricotta cheese, creamy and smooth
• 1/2 cup grated Parmesan cheese, freshly shredded
• 1 large egg, farm-fresh and beaten
• 24 oz marinara sauce, rich and tangy
• 9 lasagna noodles, oven-ready
• 1 tbsp olive oil, extra virgin
• 2 cloves garlic, minced
• 1 tsp dried basil, aromatic
• 1 tsp dried oregano, fragrant
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. In a skillet over medium heat, warm the olive oil. Add the chicken, garlic, basil, oregano, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
3. In a bowl, mix the ricotta cheese, 1 cup mozzarella, Parmesan, and egg until well combined.
4. Spread 1 cup marinara sauce at the bottom of the baking dish. Layer 3 lasagna noodles over the sauce.
5. Top the noodles with half the ricotta mixture, then half the chicken, and 1/2 cup marinara. Repeat layers.
6. Finish with a layer of noodles, remaining marinara, and 1 cup mozzarella.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, until cheese is bubbly and golden.
8. Let stand for 10 minutes before serving to set the layers.

Just out of the oven, this lasagna boasts a perfect balance of creamy, cheesy, and tangy flavors. Serve with a crisp green salad for a complete meal that’s sure to impress.

Chicken Lasagna Roll Ups

Savor the twist on a classic with these Chicken Lasagna Roll Ups, combining creamy, cheesy goodness with tender chicken. Perfect for a cozy dinner or impressing guests, they’re as fun to make as they are to eat.

Ingredients

– 8 lasagna noodles, cooked al dente
– 2 cups shredded cooked chicken, juicy and tender
– 1 1/2 cups ricotta cheese, creamy and smooth
– 1 cup mozzarella cheese, freshly shredded
– 1/2 cup Parmesan cheese, finely grated
– 1 egg, farm-fresh and lightly beaten
– 1 tsp garlic powder, aromatic and pungent
– 1 tsp Italian seasoning, fragrant and herby
– 1 1/2 cups marinara sauce, rich and tangy
– Salt and finely ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) for even cooking.
2. In a large bowl, mix the shredded chicken, ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper until well combined.
3. Lay out the cooked lasagna noodles on a clean surface. Spread the chicken mixture evenly over each noodle.
4. Carefully roll up each noodle from one end to the other, ensuring the filling stays inside.
5. Pour half of the marinara sauce into the bottom of a baking dish to prevent sticking.
6. Place the roll-ups seam side down in the dish. Cover with the remaining sauce.
7. Bake for 25 minutes, or until the cheese is bubbly and golden.
8. Let stand for 5 minutes before serving to allow the flavors to meld.
Oozing with cheesy goodness, these roll-ups offer a delightful contrast between the crispy edges and the soft, flavorful interior. Serve atop a bed of fresh arugula for a peppery crunch or alongside garlic bread to soak up the sauce.

Low Carb Chicken Lasagna

Satisfy your lasagna cravings without the carbs with this hearty Low Carb Chicken Lasagna. It’s layered with flavor and texture, perfect for a comforting meal that keeps it light.

Ingredients

– 2 cups shredded, juicy rotisserie chicken
– 1 cup ricotta cheese, creamy and smooth
– 1 cup mozzarella cheese, freshly shredded
– 1/2 cup Parmesan cheese, finely grated
– 1 large egg, farm-fresh and beaten
– 2 cups marinara sauce, rich and tangy
– 1 tbsp olive oil, rich extra virgin
– 1 tsp garlic powder, aromatic and pungent
– 1 tsp Italian seasoning, fragrant and herby
– Salt to taste, finely ground

Instructions

1. Preheat your oven to 375°F, ensuring even cooking.
2. In a bowl, mix the ricotta cheese, beaten egg, garlic powder, Italian seasoning, and salt until well combined. Tip: Let the mixture sit for 5 minutes to meld flavors.
3. Spread 1/2 cup of marinara sauce at the bottom of a 9×13 inch baking dish.
4. Layer half of the shredded chicken over the sauce, followed by half of the ricotta mixture, then half of the mozzarella and Parmesan cheeses. Tip: Press down lightly to compact the layers.
5. Repeat the layering process with the remaining ingredients, finishing with a layer of cheese.
6. Drizzle the olive oil over the top for a golden finish. Tip: Cover with foil to prevent excessive browning.
7. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until bubbly and slightly golden.
The lasagna emerges with a creamy interior and a slightly crispy top. Serve with a crisp green salad for a balanced meal.

Gluten-Free Chicken Lasagna

Make this gluten-free chicken lasagna for a comforting meal that doesn’t skimp on flavor or texture.

Ingredients

• 1 lb ground chicken, lean and fresh
• 2 cups gluten-free lasagna noodles, uncooked
• 15 oz ricotta cheese, creamy and whole milk
• 2 cups mozzarella cheese, shredded and part-skim
• 1/2 cup Parmesan cheese, freshly grated
• 24 oz marinara sauce, robust and herb-infused
• 1 tbsp olive oil, rich extra virgin
• 2 cloves garlic, minced and aromatic
• 1 tsp salt, fine sea
• 1/2 tsp black pepper, finely ground
• 1 egg, farm-fresh and large
• 1 tsp dried basil, fragrant
• 1 tsp dried oregano, earthy

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. In a skillet over medium heat, cook ground chicken with garlic, salt, and pepper until no pink remains, about 5 minutes. Tip: Break the chicken into small crumbles for even cooking.
3. Spread 1 cup marinara sauce at the bottom of the prepared dish. Layer half the gluten-free noodles over the sauce.
4. In a bowl, mix ricotta, egg, basil, and oregano. Spread half over the noodles. Top with half the chicken, then 1 cup mozzarella.
5. Repeat layers: noodles, remaining ricotta mixture, chicken, and mozzarella. Finish with remaining noodles and marinara sauce. Sprinkle Parmesan on top.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes until bubbly and golden. Tip: Let it rest for 10 minutes before slicing for cleaner cuts.
7. Broil for 2-3 minutes for a crispier top if desired. Tip: Watch closely to prevent burning.

Cheesy layers with tender noodles and savory chicken make every bite satisfying. Serve with a crisp salad for a balanced meal.

Chicken Lasagna Soup

Zesty and comforting, this Chicken Lasagna Soup transforms classic flavors into a spoonable delight. Perfect for busy weeknights or cozy weekends, it’s a hearty twist on tradition.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes
• 1 (28 oz) can crushed tomatoes, with juice
• 4 cups low-sodium chicken broth
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cups broken lasagna noodles (about 6 sheets)
• 2 cups fresh baby spinach
• Salt and finely ground black pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced chicken, season with salt and pepper, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in onion, garlic, oregano, basil, and red pepper flakes. Cook until onions are translucent, about 3 minutes.
4. Pour in crushed tomatoes and chicken broth. Bring to a boil, then reduce heat to simmer for 10 minutes.
5. Add broken lasagna noodles to the pot. Simmer until noodles are al dente, about 10 minutes. Tip: Stir occasionally to prevent sticking.
6. In a small bowl, mix ricotta and Parmesan cheese. Drop spoonfuls into the soup, then gently stir to create cheesy pockets.
7. Fold in baby spinach and cook just until wilted, about 1 minute. Tip: Add spinach last to retain its vibrant color and nutrients.
8. Season with additional salt and pepper if needed, then remove from heat.

Hearty and layered with flavors, this soup boasts tender noodles, creamy cheese, and a robust tomato base. Serve with a sprinkle of extra Parmesan and a side of crusty bread for dipping.

Chicken Lasagna Stuffed Peppers

Dive into a twist on classic lasagna with these Chicken Lasagna Stuffed Peppers, combining the heartiness of lasagna with the freshness of bell peppers.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 2 cups shredded cooked chicken, tender and juicy
• 1 cup ricotta cheese, creamy and smooth
• 1 cup marinara sauce, rich and tangy
• 1/2 cup mozzarella cheese, freshly shredded
• 1/4 cup Parmesan cheese, finely grated
• 1 tsp garlic powder, aromatic and pungent
• 1 tsp Italian seasoning, fragrant and herby
• 1/2 tsp salt, fine and sea-derived
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat oven to 375°F. Line a baking dish with parchment paper for easy cleanup.
2. In a bowl, mix shredded chicken, ricotta, 1/2 cup marinara, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper until well combined.
3. Stuff each bell pepper with the chicken mixture, packing tightly. Tip: Use a spoon to help fill the peppers evenly.
4. Place stuffed peppers in the prepared dish. Spoon remaining marinara over the tops.
5. Cover with foil and bake for 25 minutes. Tip: Covering prevents the cheese from burning too quickly.
6. Remove foil and bake for another 10 minutes, or until peppers are tender and filling is bubbly. Tip: Check doneness by piercing a pepper with a fork; it should slide in easily.
7. Let rest for 5 minutes before serving to allow flavors to meld.

Yield peppers with a satisfying crunch, filled with a creamy, cheesy chicken mixture that’s bursting with flavor. Serve atop a bed of fresh arugula for a colorful, balanced meal.

Chicken Lasagna Casserole

Venture into a comforting twist on classic lasagna with this Chicken Lasagna Casserole, blending tender poultry and creamy cheeses in every bite.

Ingredients

• 2 cups shredded, juicy cooked chicken breast
• 9 no-boil, sturdy lasagna noodles
• 1 15-oz container of creamy ricotta cheese
• 2 cups shredded, sharp mozzarella cheese
• 1/2 cup grated, nutty Parmesan cheese
• 1 24-oz jar of robust marinara sauce
• 1 tbsp fragrant dried basil
• 1 tsp crushed, fiery red pepper flakes
• 1 tbsp golden olive oil
• 2 cloves of minced, pungent garlic

Instructions

1. Preheat your oven to 375°F, ensuring even cooking.
2. Heat golden olive oil in a pan over medium heat, sauté minced garlic until fragrant, about 30 seconds.
3. Layer the bottom of a 9×13 inch baking dish with 1/3 of the robust marinara sauce.
4. Arrange 3 no-boil lasagna noodles over the sauce, slightly overlapping.
5. Spread half of the creamy ricotta cheese over the noodles, then sprinkle with 1/3 of the shredded mozzarella.
6. Add half of the shredded chicken, then drizzle with another 1/3 of the marinara sauce.
7. Repeat the layers, ending with a final layer of noodles, sauce, and the remaining mozzarella and nutty Parmesan.
8. Sprinkle fragrant dried basil and fiery red pepper flakes on top for a flavor kick.
9. Cover with foil and bake for 25 minutes, then uncover and bake for another 20 minutes until bubbly and golden.
10. Let the casserole rest for 10 minutes before slicing, allowing layers to set.

Savory and satisfying, this casserole boasts a perfect balance of creamy and tangy flavors. Serve with a crisp green salad to complement the rich layers.

Chicken Lasagna with Ricotta and Mozzarella

Perfect for a cozy dinner, this chicken lasagna layers tender pasta with creamy cheeses and savory chicken. It’s a hearty dish that promises comfort in every bite.

Ingredients

• 9 lasagna noodles, oven-ready
• 2 cups cooked chicken, shredded and juicy
• 15 oz ricotta cheese, creamy and smooth
• 2 cups mozzarella cheese, freshly shredded
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 large egg, farm-fresh
• 2 cloves garlic, minced and aromatic
• 1 tsp dried basil, fragrant
• 1 tsp dried oregano, earthy
• 1/2 tsp salt, fine
• 1/4 tsp black pepper, freshly ground
• 24 oz marinara sauce, rich and tangy

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. In a bowl, mix ricotta, egg, garlic, basil, oregano, salt, and pepper until well combined.
3. Spread 1 cup marinara sauce at the bottom of the baking dish.
4. Layer 3 lasagna noodles over the sauce, slightly overlapping.
5. Spread half the ricotta mixture over the noodles, then half the chicken, and 1/2 cup mozzarella.
6. Repeat layers: sauce, noodles, remaining ricotta, chicken, and mozzarella.
7. Top with final 3 noodles, remaining sauce, and sprinkle with Parmesan.
8. Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes until bubbly and golden.
9. Let stand for 10 minutes before slicing. This allows layers to set.

Fluffy layers of pasta meld with creamy ricotta and stretchy mozzarella, while the chicken adds a satisfying heartiness. Serve with a crisp green salad to cut through the richness.

Conclusion

We hope this roundup of 20 delicious chicken lasagna recipes inspires your next kitchen adventure! Each dish offers a unique twist on the classic, ensuring there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next cooking session. Happy cooking, and enjoy the cheesy, savory goodness!