Description
A simple, cozy Chicken Lasagna Bake combining tender shredded chicken, creamy ricotta, and melted mozzarella with bright marinara, perfect for weeknights or potlucks.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente. Drain and lay flat on a baking sheet.
- In a medium bowl, mix shredded chicken with 2 cups of marinara sauce and Italian seasoning; season with salt and pepper. In a separate bowl, smooth the ricotta cheese.
- Spread 1/2 cup of marinara on the bottom of a 9×13-inch baking dish. Layer three noodles, then one-third of the chicken mixture, one-third of the ricotta, and one-third of the mozzarella. Repeat the layers and finish with the final noodles topped with remaining marinara and cheeses.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes until golden and bubbly. Cool for 5-10 minutes before serving, garnished with fresh basil.
Notes
Use no-boil noodles for a quicker prep. Store leftovers in airtight containers for up to 3-4 days, or freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 11g
- Sodium: 1150mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 47g
- Cholesterol: 100mg