Chicken Lasagna

If ever there was a dish that turns an ordinary weeknight into something special, it’s chicken lasagna. There’s just something so comforting about pulling a bubbling tray from the oven, the aroma of tomato, garlic, and cheese filling the kitchen. At home, this chicken lasagna is almost always tied to celebrations or the kind of weekends when you want everyone at the table to linger for just a bit longer after dinner.

From prepping everything ahead to sneaking in extra veggies for the pickiest eaters, this recipe has anchored countless family meals in my home. If you’ve never made a chicken lasagna before, let me walk you through—sharing not just the basics, but the little real-life tips and touches that make it truly memorable.

Why I Keep Coming Back to Chicken Lasagna

What I love most about chicken lasagna is how forgiving and flexible it is. Whether you’ve got leftover roast chicken or some ground chicken in the freezer, it’s remarkably doable and wonderfully satisfying.

• Convenient and Make-Ahead Friendly: Life gets busy. One of my favorite tricks is to assemble everything in advance. You can build the lasagna, cover it tightly, and let it wait in the fridge for a couple of days, ready to hit the oven right when you need it. This has saved my dinner plans more than I can count!
• Feeds a Crowd: Whether it’s a casual get-together with friends or a hungry family on Sunday, this recipe stretches easily, making everyone happy and full.
• Flavor in Every Layer: With a hearty meat sauce, a creamy béchamel, and lots of gooey cheese, every bite delivers something comforting and rich—even better with a crisp salad or a warm slice of garlic bread.

A Closer Look: What Makes a Great Chicken Lasagna

Let’s dig into a few ingredient choices and kitchen lessons I’ve picked up, both through a little research and lots of hands-on cooking.

• No-Boil Lasagna Sheets: These are a genuine time-saver. They soften up beautifully right in the oven as they bake, taking in all that saucy goodness. But always check the package—some brands do want a quick pre-cook.
• The Chicken: I switch between ground chicken and finely diced breast, depending on what’s at hand. Sometimes, even leftover roast chicken works in a pinch—just shred it before using. Thigh meat brings a bit of extra juiciness, so don’t be afraid to mix it up.
• Hidden Veggies: Carrots, peppers, celery—these not only stretch the meat further, but melt into the sauce for sweetness and body. This is my sneaky way to get more veg into the meal, and the kids never complain.
• The Béchamel: White sauce might sound fancy, but it’s simple and honestly makes all the difference. Using cold milk and whisking off the heat (just like my grandmother did) will keep things silky smooth.
• Cheese Choices: Mozzarella is classic and melty, but don’t shy away from adding a bit of Parmesan or even a handful of sharp cheddar on top for an extra bite. Freshly grating your cheese gives the best melt—pre-grated tends to dry out and not spread as evenly.

The Three Key Steps

1. Chicken Sauce (Meat Sauce):
   Start with good olive oil, and don’t be stingy with the garlic. Let it sizzle gently with onions and any veggies you like. Once the chicken’s in, crank up the seasoning with herbs, a bit of chili flakes, and a splash of tomato puree or a few spoonfuls of marinara. Taste as you go—the best cooks at home always do.
2. Béchamel Sauce (White Sauce):
   Heat butter and olive oil, swirl in plain flour, and cook that out just until any raw smell is gone. Then step off the heat to whisk in cold milk—this is the trick that ended my lumpy sauce days forever. A pinch of nutmeg and white pepper is optional but adds warmth and depth.
3. Layering and Baking:
   I always start with a layer of sauce so the bottom sheets don’t dry out. Keep stacking: pasta, meat sauce, white sauce, cheese—and repeat. End with a final hit of béchamel and plenty of cheese. Cover tightly with parchment and foil to trap moisture, uncovering right at the end for that golden, bubbly finish.

Tips That Were Hard-Earned in My Kitchen

• Resting Matters:
  I used to cut right into the lasagna when it came out of the oven—inevitably creating a cheesy avalanche. Now I give it at least half an hour to firm up before slicing, which helps those layers hold together and makes for beautiful, clean pieces.
• Make Ahead & Freeze:
  If I know a busy week is ahead, I’ll double up and freeze a tray. Bake straight from the freezer, just adding a few extra minutes in the oven. The texture stays great, and it’s a lifesaver on evenings when I’m out of steam.
• Broil for Bubbly Cheese:
  For that perfect browned top, switch your oven to broil for the last five minutes or so. Watch it like a hawk—cheese goes from gold to burnt in seconds.

Serving and Leftovers

Chicken lasagna is so hearty it nearly needs nothing else—though I can never resist cutting up a quick salad with lemony dressing or serving a slice of garlic bread. Leftovers go into an airtight container and reheat well, either in the microwave or oven with a dash of water to keep it moist.

This dish has seen birthdays, casual Fridays, and even leftovers packed for next-day lunchboxes in my home. If you’re feeding a crowd or looking to impress, chicken lasagna is always up to the task, as classic and comforting as it gets.

Yield: 6

Chicken Lasagna

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There’s something so heartwarming about baked lasagna fresh out of the oven – warm, cheesy, and bubbling with layers of creamy white sauce and rich chicken filling. 

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

For Assembling:

• 12 no-cook lasagna sheets (adjust quantity as needed)
• 2 cups grated mozzarella cheese

For the Béchamel (White) Sauce:

• ¼ cup unsalted butter
• 3 tbsp olive oil
• 100g all-purpose flour
• 1 litre cold milk
• 1 tsp white pepper powder
• ¼ tsp ground nutmeg
• 2 tsp salt

For the Chicken Filling:

• 2 boneless chicken breasts, finely chopped
• 2 cups tomato purée or marinara sauce
• 3 tbsp tomato paste
• 1 large onion, finely chopped
• 3 tbsp chopped garlic
• 2 green chillies, chopped
• 1 large carrot, diced small
• 1 green bell pepper, chopped
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tsp red chilli flakes
• 2 tsp sugar
• 1 tsp salt (adjust to taste)
• 3 tbsp fresh coriander or parsley, chopped

Instructions

1. Prepare the Chicken Filling: Warm the olive oil in a deep pan over medium heat. Add chopped onion, garlic, and green chillies, sautéing until fragrant – about 1 minute.
2. Stir in the diced carrots and bell peppers, and continue to cook for 2-3 minutes until slightly tender.
3. Mix in the tomato paste and cook for another 4-5 minutes until rich and thick.
4. Add the chopped chicken along with oregano, basil, chilli flakes, salt, and sugar. Sauté until the meat turns white.
5. Pour in the tomato purée or marinara sauce and give it a good stir. Cover and simmer gently for 8-10 minutes until the chicken is fully cooked and the sauce thickens. Stir in chopped fresh parsley or coriander. Set aside.
6. Make the Béchamel Sauce: In a saucepan, heat butter with olive oil over medium heat. Once melted, add the flour and whisk well to combine.
7. Cook the flour mixture (roux) for about 3-4 minutes to get rid of the raw taste. Remove from heat.
8. Slowly pour in cold milk while whisking continuously to avoid lumps. Return the pan to heat and continue whisking until the sauce thickens.
9. Season with salt, white pepper, and nutmeg. Stir well and set aside.
10. Assemble the Lasagna: Preheat your oven to 220°C (428°F).
11. In a 9x13-inch ceramic baking dish, spread a layer of the chicken sauce.
12. Arrange 3 lasagna sheets over the sauce. Spread more chicken filling, spoon béchamel sauce over it, and scatter a bit of mozzarella cheese.
13. Repeat this layering with sheets, sauces, and cheese until you complete three layers. The final top layer should be lasagna sheets topped with the remaining béchamel and mozzarella.
14. Cover the dish with parchment paper, then seal with foil.
15. Bake: Place in the preheated oven and bake for 40 minutes.
16. Remove the foil and parchment in the last 5 minutes. Switch to the broiler setting and let the top brown for about 3-5 minutes for that golden, cheesy crust.
17. Finish & Serve: Allow the lasagna to rest on the countertop for at least 30 minutes before slicing – this makes it easier to cut neat squares.
18. Serve warm with your favorite salad or crusty garlic bread. Enjoy!

Notes

• Double-check that your lasagna sheets are no-cook variety. If using traditional sheets, pre-boil as per package instructions.
• Minced chicken works great as a substitute for chopped chicken.
• You can swap in celery for carrots or toss in your favorite seasoning blend like Italian herbs.
• Both sauces can be made ahead and stored in the fridge for up to 3 days.
• Assembled lasagna keeps well refrigerated (un

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 1800Total Fat 100gSaturated Fat 45gTrans Fat 1gUnsaturated Fat 45gCholesterol 430mgSodium 4799mgCarbohydrates 109gFiber 12gSugar 41gProtein 119g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Frequently Asked Questions

Can I use other meats?
Certainly! Turkey, lamb, or even beef all work beautifully. Just cook the sauce a bit longer if using red meats for richer flavor.

What if I don’t have tomato puree?
Canned crushed tomatoes or even passata can stand in. Sometimes I add a spoonful of ketchup or a pinch of sugar if the sauce is too acidic.

Can I add more veggies?
Absolutely. Spinach, mushrooms, grated zucchini—they all melt in nicely between the layers.

Can I make this gluten free?
Gluten-free lasagna sheets and a white sauce thickened with gluten-free flour work just as well.

How do I store leftovers?
Wrapped tightly, this keeps well in the fridge for three days, or frozen up to a month. Just remember to reheat until piping hot throughout.

So if you’re on the hunt for something that feels a little special, feeds everyone at once, and gets better with every bite—chicken lasagna is it. Make it ahead, tuck it in the oven, and share it with the people you love. Trust me, the smiles around the table will be worth every layer.

Try other Chicken recipes:

• Grilled Chicken Kabobs
• Creamy Mushroom Chicken
• Chicken Fingers