Easy Chicken Lasagna
Everyone loves a good lasagna, right? But if you’re tired of the red sauce jazz, then Easy Chicken Lasagna is about to be your new best friend. It’s creamy, it’s cheesy, it’s loaded with savory chicken goodness, and it wraps you up like a cozy kitchen hug. Trust me, your family won’t even miss the beef. Plus, who doesn’t love a good twist on a classic?
My husband swears that this chicken lasagna is his love language. The first time I made it, he stopped mid-bite, gave me the wide-eyed “you’ve outdone yourself” look, and said we should have it every Sunday. And the kids, oh the kids! They arrived like a mini mob in the kitchen, led by the smell wafting through the house. Now it’s like a secret family pact—a lasagna allegiance, if you will.
Why You’ll Love This Easy Chicken Lasagna
– It’s the perfect comfort food without all the heaviness. Who needs nap time afterward?
– Super accessible ingredients—you likely have them in your fridge right now.
– Can we talk about leftovers? If there are any, you win lunch the next day.
– An excuse to eat lasagna and feel a tiny bit healthy (thank you, chicken).
This Easy Chicken Lasagna was a comforting twist on the classic! The creamy layers came together nicely, and using rotisserie chicken made it super convenient. I might add a bit more seasoning next time, but overall, it’s a tasty, no-fuss dinner option.
How to Make It
Alright, buckle up because we’re about to create something awesome. Start by grabbing some cooked chicken—whatever’s leftover in your fridge or a rotisserie rescue from the store. Make it cozy with ricotta, your favorite shredded cheese, and a little bit of spinach if you’re feeling like a grown-up. Layer it up with some noodles and a creamy sauce. Pop it in the oven, and soon your house will smell like you’ve got an Italian grandma’s approval.
Ingredient Notes
– Chicken: The lean white meat star of the show. Rotisserie chicken works wonders; save that time!
– Ricotta: Gives that creamy dreaminess, don’t you dare skip it or you’ll regret it.
– Pasta: Duh, lasagna noodles. Make sure they’re al dente unless you like the mushy life.
– Cheese: The magic glue. Personally, the more, the better. Sorry, waistline.
– Spinach: Sneak it in for those greens, or simply omit if you’ve got picky eaters.
Recipe Steps
1. Cook some lasagna noodles, or grab those fancy no-boil ones.
2. Mix together shredded chicken, ricotta, shredded cheese, and spinach in a big ol’ bowl.
3. Spread a little sauce on the bottom of your baking dish—no sticking allowed!
4. Layer noodles, chicken mixture, and more sauce. Repeat those layers like you know what you’re doing.
5. Top with cheese. And more cheese. Because cheese.
6. Bake till bubbly and golden, about 30-40 mins. Rest it so you won’t burn your tongue!
What to Serve It With
– Garlic bread, because carbs love company.
– A crisp salad balances everything out. I swear, maybe wine if you’re feeling fancy.
– Maybe some sautéed veggies, but let’s be honest, you’re here for the lasagna.
Tips & Mistakes
– Don’t skimp on the cheese—learned this the hard way.
– If the top starts to brown too much, cover it with foil. No one likes a burnt crown.
Storage Tips
Store leftovers in an airtight container in the fridge. It’s like lasagna magic; it tastes even better the next day after the flavors do a happy dance overnight. And yes, I have eaten a cold slice for breakfast. No judgment zone.
Variations and Substitutions
Swap out spinach for kale if you’re a fan or nix it completely. Veggies are flexible. Got some pesto? Throw it in! Imagine a green spin. Or, try adding mushrooms for that earthy vibe.
Frequently Asked Questions
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Easy Chicken Lasagna
Ingredients
Main Ingredients
- 1.5 lb boneless skinless chicken breasts
- 12 oz lasagna noodles uncooked
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 3 cups marinara sauce homemade or store-bought
- 0.5 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions until al dente, then drain and set aside.
- Season chicken breasts with garlic powder, dried oregano, salt, and pepper.
- Heat olive oil in a skillet over medium heat and cook chicken until fully cooked, about 6-7 minutes per side. Let cool, then shred the chicken.
- In a bowl, combine shredded chicken, ricotta cheese, and half of the mozzarella cheese.
- Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
- Layer 4 lasagna noodles over the sauce. Spread half the chicken mixture over the noodles, then spoon over 1 cup of marinara sauce. Repeat layers ending with noodles topped by remaining sauce.
- Sprinkle the top with remaining mozzarella and Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbly and golden.
- Let the lasagna rest 10 minutes before slicing and serving.
Notes
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