Chicken Lasagna Recipe: Creamy, Cheesy, and Easy to Make at Home
Introduction
When you crave something comforting, rich, and full of flavor, chicken lasagna delivers just that. Layers of tender pasta, creamy ricotta or béchamel sauce, succulent pieces of chicken, and melted cheese come together to create a dish that satisfies deeply. Many think lasagna must be made with beef, but swapping in chicken brings a lighter feel without sacrificing richness. Whether you are cooking for family, entertaining friends, or just treating yourself, this chicken lasagna recipe offers a perfect balance of hearty and elegant.
Imagine pulling a golden, bubbly pan from the oven, steam rising, cheese stretching as you cut a portion. The aroma of garlic, herbs, and oven‑baked pasta fills your kitchen. Each bite gives you tender chicken, creamy sauce, and a hint of tomato. You do not need to be a professional chef to pull this off. With a good plan, clear steps, and little patience, you can make chicken lasagna that rivals what you’d order in a restaurant.
This article walks you through everything: ingredients, cooking process, ways to tweak the recipe, nutritional breakdown, suggestions for serving, and frequently asked questions. By the end, you will feel confident making your own signature chicken lasagna that feels homemade, warm, and memorable.
Ingredients Needed
Below is a table listing all the ingredients you will need, along with approximate calorie counts for each. These values are estimates and can vary depending on brand and cut.
| Ingredient | Quantity | Approximate Calories |
|---|---|---|
| Chicken breast (boneless, skinless) | 500 g | 550 kcal |
| Lasagna sheets (dry) | 9–12 sheets | 360 kcal |
| Olive oil | 2 tablespoons | 240 kcal |
| Onion (medium, chopped) | 1 | 44 kcal |
| Garlic cloves | 3 | 13 kcal |
| Tomato sauce (canned or homemade) | 400 ml | 80 kcal |
| Heavy cream or milk | 200 ml | 130 kcal |
| Ricotta cheese | 200 g | 300 kcal |
| Mozzarella cheese (shredded) | 200 g | 600 kcal |
| Parmesan cheese (grated) | 50 g | 210 kcal |
| Fresh basil leaves | handful | 5 kcal |
| Salt and pepper | to taste | negligible |
| Dried oregano or Italian seasoning | 1 teaspoon | negligible |
| Nutmeg (optional, a pinch) | – | negligible |
Total estimated calories for entire dish: ~2532 kcal
If divided into 8 portions, each serving will be around 316 kcal (plus variation depending on exact ingredients).
Step‑by‑Step Cooking Instructions
Follow these steps in order. Preparations done ahead of time make assembly and baking go smoothly.
1. Prepare the chicken
Wash and pat dry the chicken breasts. Cut into bite‑sized cubes or thin strips. Season lightly with salt, pepper, and half of the dried oregano.
2. Brown the chicken
Heat one tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and cook until just golden and cooked through. Remove from skillet and set aside.For more insights on this topic and –Chicken Lasagna Roll Ups, make sure to check out our other recipe.
3. Sauté the aromatics
In the same skillet, add the remaining olive oil. Add chopped onion and sauté until the onion becomes translucent. Add minced garlic and cook for about 30 seconds to a minute until fragrant.
4. Add tomato sauce and simmer
Pour in the tomato sauce and stir. Allow it to come to a gentle simmer. Season with salt, pepper, the remaining oregano, and if you like, a pinch of nutmeg. Let it simmer for 5 to 8 minutes so flavors meld.
5. Make creamy cheese layer
In a bowl, combine ricotta cheese, heavy cream (or milk), half of the grated Parmesan cheese, and some chopped fresh basil. Stir until smooth. If mixture is too thick, you can loosen with a little milk or cream.
6. Preheat oven and prepare baking dish
Preheat your oven to 180 °C (about 350 °F). Grease a baking dish with a bit of olive oil. Use a dish size that allows about three layers of lasagna.
7. Assemble layers
Start with a thin layer of tomato‑chicken sauce on the bottom of the dish. Place lasagna sheets over it to cover. Then spread part of the creamy ricotta mix. Top that with cooked chicken pieces and another layer of tomato sauce. Add mozzarella. Repeat: sheets, ricotta layer, chicken, sauce, mozzarella. Finish with a top layer of lasagna sheets, sauce, mozzarella, and the remaining Parmesan.
8. Cover and bake
Cover the dish loosely with aluminum foil—tent it so cheese does not stick to foil. Bake in the preheated oven for about 25 minutes. After 25 minutes, remove the foil and bake for additional 10 to 15 minutes until cheese turns golden and bubbling.
9. Rest and serve
Allow lasagna to rest for 10 to 15 minutes out of the oven before slicing. This resting period helps the layers set so your cuts stay neat.
Tips for Customizing the Recipe
You can adapt this chicken lasagna recipe to your tastes or dietary needs. Below are suggestions:
Nutritional Information
Here is a rough nutritional breakdown per serving (assuming 8 equal portions). These numbers are estimates based on typical ingredient values and may vary depending on actual brands and measurements used.
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~316 kcal |
| Protein | ~25–30 g |
| Fat | ~14–18 g |
| Saturated Fat | ~7–9 g |
| Carbohydrates | ~20–25 g |
| Fiber | ~2–3 g |
| Sugar | ~3–5 g |
| Sodium | ~400–600 mg (depends heavily on sauce and cheese) |
| Calcium | ~200–250 mg |
| Iron | ~2–3 mg |
Because of the cheese and cream content, this dish leans toward being rich in fat and saturated fat. If you reduce cream amount or use low‑fat dairy, you can lower those values. Including vegetables helps increase fiber and micronutrient content.
Serving Suggestions
Chicken lasagna pairs beautifully with a variety of sides and accompaniments. Here are ideas to serve a complete meal:
- A crisp green salad with mixed greens, cucumber, cherry tomatoes, and a light vinaigrette provides freshness and contrast.
- Garlic bread or herbed focaccia adds a nice crunch and is perfect for mopping up sauce.
- Steamed vegetables like broccoli, asparagus, or green beans complement the richness.
- A light tomato‑basil soup or minestrone before the lasagna makes a good starter.
- A simple fruit salad or slices of citrus (like orange) afterward help cleanse the palate.
- Serve with a light white wine (if you drink wine) such as Sauvignon Blanc, or simply with sparkling water and lemon for refreshment.
- Garnish with fresh basil leaves, a sprinkle of extra Parmesan, or a drizzle of good olive oil before serving.
Serving temperature should be warm but not piping hot — letting it rest for a short while helps flavors settle and improves texture.
Chicken Lasagna Recipe: Creamy, Cheesy, and Easy to Make at Home
Course: Blog8
servings20
minutes40
minutes316
kcalIngredients
500g boneless, skinless chicken breast, cut into bite-sized pieces
9 to 12 lasagna sheets (dry or no-boil)
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
400ml tomato sauce (canned or homemade)
200ml heavy cream or milk
200g ricotta cheese
200g shredded mozzarella cheese
50g grated Parmesan cheese
Directions
- Preheat oven to 180°C (350°F).
- Season chicken pieces with salt, pepper, and half of the oregano.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken until golden and cooked through. Remove and set aside.
- In the same skillet, add remaining olive oil, sauté onion until translucent, then add garlic and cook 30 seconds.
- Pour in tomato sauce, season with salt, pepper, oregano, and nutmeg. Simmer 5-8 minutes.
- In a bowl, mix ricotta, heavy cream, half of Parmesan, and basil until smooth.
Recipe Video
Notes
- For a lighter version, substitute heavy cream with low-fat milk and use part-cottage cheese in place of ricotta. You can also add vegetables like spinach or mushrooms to boost nutrition and flavor. Leftovers freeze well—just wrap tightly and reheat when ready.
Frequently Asked Questions
Can I assemble the lasagna ahead of time?
Yes. You may prepare the layers, cover the dish, and refrigerate for several hours or overnight. When ready, bring it out of the fridge about 30 minutes before baking, then bake as instructed (you may need to add a few extra minutes).
Can I freeze chicken lasagna?
Absolutely. After assembly, wrap the dish (or individual portions) tightly with plastic wrap and foil. Freeze for up to 2–3 months. When baking, do not thaw fully; bake from frozen, covered, adding extra bake time (around 15 to 20 minutes). Remove cover later to brown the top.
What kind of chicken cut works best?
Boneless, skinless breast works well because it slices cleanly and stays tender. You can also use thigh meat for more juicy flavor, but adjust cooking time slightly.
Is it necessary to let lasagna rest before cutting?
Yes. Resting for 10–15 minutes allows juices to settle and layers to bind. Cutting too soon usually results in a messy, collapsing structure.
Can I make a vegetarian version?
Yes. Replace chicken with vegetables (spinach, mushrooms, zucchini, eggplant, etc.) or use plant‑based meat alternatives. Increase seasoning and layering of vegetables to maintain depth.
How do I prevent lasagna from being watery?
Use good quality pasta that does not release excessive starch. Do not overly wet your ricotta or cream. Avoid over‑saucing each layer. Let your sauce simmer enough to reduce excess water. Resting after baking helps absorb residual moisture.
Can I use no boil lasagna sheets?
Yes. No boil or oven ready sheets work fine. Ensure your sauce is slightly more liquid so sheets hydrate properly during baking.
Conclusion
Chicken lasagna offers a satisfying twist on a classic favorite. With thoughtful layering, creamy cheese, and juicy chicken, you get depth of flavor without feeling weighed down. The provided ingredient list and table give you clear guidance. Step by step instructions take you from raw ingredients to golden, bubbling lasagna. Customization tips let you make it your own, whether you prefer lighter dairy, added vegetables, or flavor tweaks. Nutritional information helps you keep track of portions. Serving suggestions round out the meal in style.
