Easy Simple Chicken Lasagna Recipe
Lasagna doesn’t have to be a heavy, hours‑long project. This easy simple chicken lasagna is proof that you can enjoy all the cheesy, saucy, layered comfort of traditional lasagna with lighter ingredients and less work.
We’re swapping ground beef for tender shredded chicken, keeping the ricotta and mozzarella, and using a no‑boil noodle shortcut. The result? A creamy, satisfying dinner that comes together in under an hour.
I’m Fatima, and this recipe is my answer to busy weeknights when only lasagna will do. It’s simple enough for a beginner cook but delicious enough to serve at a family gathering. Let’s layer up.
Why Chicken Lasagna Works? (And Why You’ll Love It)
Chicken lasagna is a fantastic alternative to the classic beef version. It’s lighter, faster to cook, and incredibly versatile.
- No browning required – Use rotisserie chicken or leftover cooked chicken.
- Creamy, not heavy – A simple white sauce (besciamella) or a quick cream‑cheese base keeps it rich but not greasy.
- No‑boil noodles – They save time and absorb just the right amount of moisture.
- Great for meal prep – Assemble ahead and bake when ready.
This recipe uses a creamy ricotta‑parmesan layer and a simple shredded chicken in marinara – the best of both worlds.
Ingredients You’ll Need
For the Chicken Layer
| Ingredient | Quantity | Notes |
|---|---|---|
| Cooked shredded chicken | 3 cups (about 1 lb) | Rotisserie chicken is perfect |
| Marinara sauce | 2½ cups | Your favorite jarred or homemade |
| Garlic powder | 1 tsp | |
| Dried basil | 1 tsp | |
| Salt & pepper | To taste |
For the Cheese Mixture
| Ingredient | Quantity | Notes |
|---|---|---|
| Ricotta cheese | 2 cups (15 oz) | Whole milk for creaminess |
| Parmesan cheese (grated) | ½ cup | Plus extra for topping |
| Egg | 1 large | Binds the ricotta |
| Fresh parsley (or dried) | 2 tbsp | Optional |
| Salt | ¼ tsp |
For the Lasagna Layers
| Ingredient | Quantity | Notes |
|---|---|---|
| No‑boil lasagna noodles | 9-12 sheets (about 8 oz) | Regular lasagna noodles work too – see FAQ |
| Shredded mozzarella cheese | 2 cups (8 oz) | Low‑moisture, part‑skim |
| Fresh basil (optional) | For garnish |
Pro tip: Grab a rotisserie chicken from the store – it’s already cooked, seasoned, and easy to shred. One medium chicken yields about 3 cups of meat.
How to Make Easy Simple Chicken Lasagna? (Step‑by‑Step)
1. Preheat and Prep
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
2. Make the Chicken Mixture
- In a medium bowl, combine shredded chicken, marinara sauce, garlic powder, dried basil, and a pinch of salt and pepper. Stir well. Set aside.
3. Make the Ricotta Mixture
- In another bowl, mix ricotta cheese, ½ cup parmesan, egg, parsley, and ¼ tsp salt. Stir until smooth.
4. Layer the Lasagna
- Spread ½ cup of the chicken mixture on the bottom of the baking dish (this prevents noodles from sticking).
- Place a single layer of no‑boil noodles over the sauce (break to fit if needed).
- Spread half of the ricotta mixture over the noodles.
- Top with half of the remaining chicken mixture.
- Sprinkle 1 cup of shredded mozzarella over the chicken.
- Repeat layers: noodles → remaining ricotta → remaining chicken → 1 cup mozzarella.
- Finish with a final layer of noodles (if you have extra) and a sprinkle of parmesan and the last bit of mozzarella.
5. Bake Covered, Then Uncovered
- Cover the dish tightly with foil (to prevent the top from burning). Bake for 25 minutes.
- Remove foil. Bake for another 15‑20 minutes until the cheese is golden and bubbly and the edges are crisp.
6. Rest and Serve
- Let the lasagna rest for 10‑15 minutes before slicing. This allows the layers to set – no runny mess.
- Garnish with fresh basil. Serve with a side salad or garlic bread.
Video Guide 📺
Pro Tips & Common Mistakes to Avoid
Do this ✅
- Use no‑boil noodles – They save time and absorb sauce beautifully. If using regular noodles, boil them first (see FAQ).
- Don’t skip the resting time – A hot lasagna straight from the oven will fall apart. 10 minutes makes all the difference.
- Cover with foil – This traps steam and cooks the noodles evenly without drying out the top.
- Shred your own mozzarella – Pre‑shredded has anti‑caking agents that prevent smooth melting.
Avoid that ❌
- Using watery sauce – Thin marinara makes the lasagna soupy. If your sauce is thin, simmer it for 5‑10 minutes to thicken.
- Over‑layering noodles – Three layers max. More than that and the lasagna becomes too dense.
- Skipping the bottom sauce layer – That first thin layer of sauce prevents the bottom noodles from sticking and burning.
- Adding raw chicken – Always use pre‑cooked chicken. Raw chicken releases liquid and won’t cook through properly in the oven.
Nutrition Facts (Per Serving – 1/8 of 9×13 pan)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 36 g |
| Fat | 24 g |
| Saturated Fat | 12 g |
| Carbohydrates | 38 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 980 mg |
Frequently Asked Questions
Can I use regular lasagna noodles instead of no‑boil?
Yes. Boil them according to package instructions until al dente (about 2 minutes less than directed). Drain and rinse with cold water to stop cooking. Layer as usual. No need to adjust baking time.
How do I make this recipe gluten‑free?
Use gluten‑free lasagna noodles (many brands make no‑boil GF versions). Check that your marinara sauce is GF (most are). Everything else is naturally gluten‑free.
Can I add vegetables to this chicken lasagna?
Absolutely. Sauté 2 cups of spinach, zucchini slices, or mushrooms until soft, then layer them with the chicken mixture. Roasted red peppers or artichoke hearts are also delicious.
How do I make a creamy white sauce instead of red?
Replace the marinara with a simple béchamel: melt 4 tbsp butter, whisk in 4 tbsp flour, cook 1 minute, then slowly whisk in 2 cups warm milk. Simmer until thickened. Season with salt, nutmeg, and parmesan. Use this in place of marinara for a white chicken lasagna.
Can I assemble chicken lasagna ahead of time?
Yes. Assemble completely, do not bake. Cover tightly and refrigerate for up to 24 hours. When ready, bake at 375°F for 35‑40 minutes covered, then 15‑20 minutes uncovered (add 10 minutes total since it starts cold).
How do I freeze chicken lasagna?
Assemble in a freezer‑safe dish (use a disposable foil pan). Wrap tightly with foil and freeze for up to 3 months. Bake from frozen at 375°F for 45 minutes covered, then 20‑25 minutes uncovered. No need to thaw.
Why is my lasagna watery after baking?
Two common reasons: sauce too thin or vegetables released water (if you added fresh mushrooms or zucchini). Simmer the sauce longer, or sauté veggies before adding. Also, make sure to rest the lasagna before cutting.
3 Easy Variations
| Variation | Changes |
|---|---|
| Chicken Pesto Lasagna | Replace marinara with 1 cup pesto + 1 cup Alfredo sauce (mixed). Add pine nuts on top. |
| Buffalo Chicken Lasagna | Mix shredded chicken with ½ cup buffalo sauce + 1 cup marinara. Use blue cheese crumbles instead of ricotta. |
| Chicken & Spinach Lasagna | Add 2 cups sautéed spinach to the ricotta mixture. Layer with chicken as usual. |
What to Serve with Chicken Lasagna?
- Garlic bread – For sopping up extra sauce.
- Simple green salad – With lemon vinaigrette to cut through the richness.
- Roasted vegetables – Asparagus, broccoli, or zucchini.
- Chianti or Pinot Grigio – For adults who enjoy a glass with dinner.
Final Thoughts
This easy simple chicken lasagna proves that comfort food doesn’t have to be complicated. With rotisserie chicken, no‑boil noodles, and a few pantry staples, you can have a cheesy, satisfying dinner on the table in under an hour. It’s perfect for busy families, beginner cooks, and anyone who loves lasagna but not the all‑day effort.
Keep this recipe in your rotation for those nights when only a bubbly, cheesy casserole will do. And remember: let it rest, slice carefully, and serve with a smile.
