Main Dishes

Chicken Lasagna Bake

Name: Chicken Lasagna Bake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 2 cups cooked chicken, shredded; 9 lasagna noodles; 2 cups ricotta cheese; 2 cups mozzarella cheese, shredded; 1 cup Parmesan cheese, grated; 3 cups marinara sauce; 1 teaspoon Italian seasoning; Salt and pepper to taste; Fresh basil for garnish

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I love this simple, cozy Chicken Lasagna Bake. It combines tender shredded chicken, creamy ricotta, and melted mozzarella with a bright marinara. The top becomes golden and bubbly in the oven. It smells like a warm Italian kitchen and the texture is creamy, cheesy, and satisfying. This dish works great for weeknights, potlucks, or a comforting family meal.

Recipe Information

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 65 minutes
Servings: 6
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 600 kcal
Protein: 47 g
Carbohydrates: 46 g
Fat: 26 g
Fiber: 4 g
Sugar: 11 g
Sodium: 1,150 mg

Why Make This Chicken Lasagna Bake

This lasagna bake is faster than a traditional layered lasagna. You skip the long meat sauce simmer and still get big, comforting flavors. It heats up well the next day. The dish tastes creamy and cheesy with tomato brightness from the marinara. It is mild, family-friendly, and easy to adapt. If you like ricotta and baked casseroles, this one will become a go-to.

(For a different ricotta-chicken idea, try this baked chicken ricotta meatballs.)

How to Make Chicken Lasagna Bake

This recipe layers saucy shredded chicken with noodles and three cheeses. You will preheat, cook noodles, mix chicken with sauce and seasoning, layer, and bake until bubbly and golden. The steps are simple and straightforward.

Ingredients:

2 cups cooked chicken, shredded
9 lasagna noodles
2 cups ricotta cheese
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
3 cups marinara sauce
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil for garnish

Directions:

Step 1: Preparation

Preheat the oven to 375°F (190°C). Fill a large pot with water and bring to a boil. Add a pinch of salt and cook the lasagna noodles according to the package instructions until al dente. Drain the noodles and lay them out flat on a baking sheet or towel to prevent sticking.

Step 2: Mixing

In a medium bowl, mix the shredded chicken with 2 cups of the marinara sauce and the Italian seasoning. Add a little salt and pepper to taste. In a separate bowl, stir the ricotta to make it smooth. Set the mozzarella and Parmesan aside for layering.

Step 3: Cooking

Spread about 1/2 cup of marinara or a thin layer of the chicken mixture over the bottom of a 9×13-inch baking dish. Place three lasagna noodles in a single layer. Spoon and spread about one-third of the chicken mixture over the noodles. Dollop and spread about one-third of the ricotta on top, then sprinkle about one-third of the shredded mozzarella. Repeat the layers (noodles, chicken mixture, ricotta, mozzarella) one more time. Finish with the final layer of noodles, spread the remaining marinara or chicken mixture, then top with the remaining mozzarella and the Parmesan.

Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly and the edges are hot.

Step 4: Finishing

Let the lasagna bake cool for 5–10 minutes. Sprinkle torn fresh basil on top just before serving. Slice into squares and serve warm so the cheese stays melty.

How to Serve Chicken Lasagna Bake

Serve this lasagna with a crisp green salad and a lemony vinaigrette to cut the richness. Garlic bread or a simple roasted vegetable like broccoli or green beans pairs well. For a lighter meal, offer a side of steamed vegetables and a couple of lemon wedges. The texture should be creamy and the top nicely browned.

How to Store Chicken Lasagna Bake

Refrigerator: Cover tightly and store for up to 3–4 days.
Freezer: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a 350°F (175°C) oven covered with foil for 15–20 minutes, or microwave single servings until hot. Add a splash of marinara or a few drops of water before reheating to keep it moist.

Expert Tips for Perfect Chicken Lasagna Bake

Use cooked chicken with good seasoning. Leftover roasted chicken or rotisserie chicken works well.
Don’t overcook the noodles. Slightly undercook them if you prefer softer texture after baking.
Warm the marinara a bit before layering. It helps the bake heat evenly.
Blend ricotta with an egg (optional) for extra creaminess and stability when cutting.
Use low-moisture mozzarella for less watery topping.
Let it rest 5–10 minutes after baking; it will hold shape better when sliced.
Taste and adjust salt before baking. Parmesan and marinara can be salty.

Delicious Variations

White Chicken Version: Swap the marinara for a white sauce (alfredo or a simple béchamel) and add spinach for a creamy white lasagna.
Veggie Add-In: Layer in roasted zucchini, mushrooms, or spinach for more vegetables.
Spicy Kick: Stir a pinch of red pepper flakes into the chicken-marinara mix.
Pesto Twist: Mix a few tablespoons of pesto with ricotta for a bright basil flavor.
Gluten-free: Use no-boil gluten-free lasagna noodles or thinly sliced zucchini in place of noodles.

Frequently Asked Questions

Q: Can I use no-boil lasagna noodles?
A: Yes. If you use no-boil noodles, you may want to thin the sauce slightly so the noodles absorb moisture while baking. Follow package notes and increase bake time by 5–10 minutes if needed.

Q: Can I make this ahead of time?
A: Yes. Assemble the lasagna in the baking dish, cover, and refrigerate for up to 24 hours. Bake according to the recipe, adding 5–10 extra minutes if straight from the fridge.

Q: How do I keep the lasagna from getting soggy?
A: Use slightly undercooked noodles and avoid overly watery sauce. Drain shredded chicken well. Let the lasagna rest after baking to set before slicing.

Q: Can I use store-bought rotisserie chicken?
A: Absolutely. Rotisserie chicken adds great flavor and saves time. Shred it and mix with the sauce as directed.

Q: Is there a dairy-free or lower-fat option?
A: For lower fat, use part-skim ricotta and reduced-fat mozzarella. For dairy-free, use plant-based ricotta and mozzarella alternatives and skip Parmesan or use a vegan substitute.

Q: How do I add more flavor without extra salt?
A: Add fresh herbs like basil or oregano, a squeeze of lemon after baking, or sautéed garlic and onions mixed into the marinara before layering.

Conclusion

This Chicken Lasagna Bake is a simple, comforting meal that feeds a crowd and reheats well. It gives you the classic lasagna textures—creamy ricotta, tender noodles, and bubbly golden cheese—without a long simmer. If you want a white-sauce version for a change of pace, check out White Chicken Lasagna – Budget Bytes for inspiration and another easy approach to chicken lasagna. Give this bake a try this week and enjoy a warm, cheesy dinner that feels special with little fuss.