Chicken Lasagna

Chicken Lasagna is a rich and comforting baked pasta dish I make when I want something creamy, cheesy, and satisfying. Instead of a traditional tomato-based meat sauce, I layer tender shredded chicken with spinach, ricotta, mozzarella, lasagna noodles, and a homemade Parmesan cream sauce.

I especially like this lasagna for family dinners because it makes a generous 12 servings and can easily become the centerpiece of a comforting meal. The combination of creamy sauce, seasoned ricotta filling, chicken, and melted mozzarella makes every layer flavorful and filling.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Parmesan cream sauce:

¼ cup butter (57g)

1 medium onion, chopped (240g)

4 garlic cloves, minced

½ cup all-purpose flour (50g)

2½ cups chicken broth (600mL)

1½ cups whole milk (360mL)

1½ teaspoons salt

½ teaspoon ground black pepper

½ teaspoon dried basil

¼ cup grated Parmesan cheese (20g)

For the ricotta and spinach filling:

10 ounces frozen chopped spinach, thawed

1 (15-ounce/425g) container ricotta cheese

2 cups shredded mozzarella cheese (224g)

¼ cup grated Parmesan cheese (20g)

2 tablespoons chopped fresh parsley

¾ teaspoon salt

½ teaspoon dried basil

¼ teaspoon ground black pepper

1 large egg

For assembling the lasagna:

9 lasagna noodles (225g)

4 cups shredded cooked chicken (623g)

1½ cups shredded mozzarella cheese (168g)

Directions

I preheat my oven to 375°F (190°C). I also bring a large pot of salted water to a boil for the lasagna noodles.

To prepare the cream sauce, I melt the butter in a large saucepan over medium heat. I add the chopped onion and minced garlic and cook them for about 3 minutes.

Then I stir in the flour and continue cooking for another 3 minutes, whisking constantly. I gradually whisk in the chicken broth and whole milk, followed by the salt, black pepper, and dried basil.

I bring the sauce to a gentle simmer and cook it for about 5 minutes, whisking frequently, until it has thickened. Then I stir in ¼ cup Parmesan and cook for another minute, or until the cheese has melted. I then remove the sauce from the heat.

For the ricotta filling, I squeeze as much liquid as possible from the thawed spinach using a clean kitchen towel or cheesecloth. Removing this excess moisture helps keep my lasagna from becoming watery.

In a medium bowl, I combine the drained spinach, ricotta, 2 cups mozzarella, ¼ cup Parmesan, parsley, salt, dried basil, black pepper, and egg. I mix until everything is evenly incorporated.

I cook the lasagna noodles according to their package directions. Once tender, I drain them and rinse them under cold water so they are easier to handle.

To begin assembling the lasagna, I spread ½ cup of the cream sauce over the bottom of a 9×13-inch baking dish.

I arrange 3 lasagna noodles over the sauce. Then I spread half of the ricotta mixture over the noodles and top it with half of the shredded chicken. I spoon one-third of the cream sauce evenly over the chicken.

Then I create the second layer using another 3 noodles, the remaining ricotta mixture, the remaining shredded chicken, and another one-third of the cream sauce.

I finish with the final 3 lasagna noodles. I spread the remaining cream sauce over the top and sprinkle evenly with the remaining 1½ cups mozzarella cheese.

Next I cover the baking dish with foil and bake the lasagna for 25 minutes. I remove the foil and bake for another 20 minutes.

If I want an extra-golden and bubbly cheese topping, I broil the lasagna on high for 2–3 minutes while watching it carefully.

I let the finished Chicken Lasagna rest for at least 15 minutes before slicing. This resting period helps the layers settle and makes serving much easier.

Servings and Timing

This Chicken Lasagna makes approximately 12 servings.

Prep Time: 15 minutes

Cooking Time: 45 minutes

Resting Time: 15 minutes

Total Time: 1 hour 15 minutes

Calories: Approximately 520 kcal per serving

Variations

For an even richer lasagna, I replace part of the whole milk with heavy cream. This gives the Parmesan sauce a thicker and more indulgent consistency.

When I want additional vegetables, I add sautéed mushrooms, zucchini, or finely chopped broccoli. I make sure to cook vegetables that release a lot of moisture before adding them to the layers.

I can also change the cheese combination. Fontina, provolone, Monterey Jack, or an Italian cheese blend can replace some of the mozzarella while keeping the filling creamy and melty.

If I want extra garlic flavor, I add another clove or two to the cream sauce. A small amount of Italian seasoning can also replace the dried basil for a more herb-forward flavor.

For convenience, I can use shredded rotisserie chicken. I remove the skin and bones, shred the meat, and measure the amount I need before assembling the lasagna.

Storage/Reheating

I store leftover Chicken Lasagna in an airtight container in the refrigerator for up to 3–4 days. I can also tightly cover the baking dish if I plan to refrigerate several portions together.

To reheat a single serving, I place it on a microwave-safe plate, cover it loosely, and microwave until thoroughly heated. Adding a small spoonful of milk or chicken broth can help keep the lasagna creamy.

When reheating several portions, I place them in an oven-safe baking dish, cover the dish with foil, and warm them at about 350°F (175°C) until heated through. Covering the lasagna helps prevent the cheese and pasta from drying out.

I can also freeze this lasagna for longer storage. I divide cooled leftovers into freezer-safe portions, wrap them well, and freeze them for up to 2–3 months. Then I prefer thawing frozen portions overnight in the refrigerator before reheating for the best texture.

FAQs

Can I use rotisserie chicken for Chicken Lasagna?

Yes. I find rotisserie chicken particularly convenient because it is already cooked and easy to shred. I remove the skin and bones before measuring the chicken, and then I use it exactly as I would other cooked shredded chicken.

How do I keep Chicken Lasagna from becoming watery?

I make sure to squeeze as much liquid as possible from the thawed spinach. I also allow the cream sauce to thicken properly before assembling the lasagna and let the finished dish rest for at least 15 minutes before cutting it.

Can I assemble Chicken Lasagna ahead of time?

Yes. I can assemble the lasagna, cover it tightly, and refrigerate it before baking. When I am ready to cook it, I bake it according to the recipe, allowing a little additional baking time if the dish is going directly from the refrigerator to the oven.

What can I serve with Chicken Lasagna?

I like serving Chicken Lasagna with a simple green salad, roasted vegetables, steamed broccoli, or garlic bread. Since the lasagna itself is rich and creamy, I usually choose a fresh or lightly seasoned side dish to balance the meal.

Why should I let the lasagna rest before slicing?

I let the Chicken Lasagna rest because the hot cream sauce and cheese need time to settle after baking. Waiting at least 15 minutes helps the layers hold together, so I can cut cleaner slices instead of having the filling spread across the plate.

Conclusion

Chicken Lasagna is one of those comforting dishes I can rely on when I want a hearty meal that feels a little more special than an everyday pasta dinner. Between the tender chicken, creamy Parmesan sauce, spinach-ricotta filling, pasta, and generous layers of mozzarella, every slice has plenty of flavor and texture.

I also appreciate how adaptable the recipe is. I can prepare it for a large family dinner, assemble it ahead of time, portion the leftovers for meal prep, or freeze some for another day. Whether I keep the original combination or experiment with different vegetables and cheeses, this creamy Chicken Lasagna makes a satisfying addition to my dinner rotation.

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