Easy Chicken Lasagna

4.7
(3)
3 Reviews

Paired with a simple green salad and some crusty bread, this recipe for chicken lasagna makes for an easy weeknight meal. 

By
Todd Porter and Diane Cu
Todd Porter & Diane Cu
Todd Porter and Diane Cu

F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says.

Food & Wine's Editorial Guidelines
Updated on June 9, 2023
Active Time:
30 mins
Total Time:
1 hr 30 mins
Yield:
4 servings

Though finding any sign of chicken lasagna in Italy is unlikely, or perhaps even lasagna with ricotta cheese for that matter, don't let that stop you from trying this cozy rendition. What this chicken lasagna recipe lacks in authenticity is more than made up for in ease of preparation and unique flavor.

What we love about this chicken lasagna is that it can be made with leftover or rotisserie chicken for an incredibly simple meal repurposing leftovers and reducing waste. If you're cooking chicken specifically for this purpose, feel free to season it with complementary herbs and spices to add a bit more interest. While you can certainly use plain canned tomato sauce for this dish, you could also opt to customize it or use your favorite jarred or homemade sauce.

Bake the chicken lasagna until the top layer of cheese is melted and beginning to brown, and definitely let it cool slightly before cutting to keep the layers intact. We like to garnish the finished lasagna with an additional sprinkle of Parmesan cheese and a scattering of fresh basil or oregano. Feel free to pass extra sauce at the table, too.

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Ingredients

  • Olive oil, for coating baking dish

  • 9 to 12 lasagna noodles

  • 1 cup ricotta cheese

  • 1 egg

  • 1/4 cup grated Parmigiano-Reggiano

  • Zest of 1 fresh lemon

  • 1/2 teaspoon kosher or sea salt, or to taste

  • Fresh cracked black pepper, to taste

  • 24 ounces tomato sauce

  • 2 cups shredded or chopped cooked chicken

  • 16 ounces (1 pound) grated mozzarella cheese

Directions

  1. Preheat oven to 375°F. Lightly coat a 2-quart baking dish with olive oil and set aside.

  2. Cook lasagna noodles until al dente according to package instructions. Rinse under cold water until cool. Lay the cooked pasta flat and set aside.

  3. In a medium bowl, combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt, and pepper. Set aside.

  4. Spread a light layer of tomato sauce on the bottom of the baking dish. Lay three to four lasagna noodles lengthwise over the sauce.

  5. Layer a third of the remaining tomato sauce over the lasagna noodles and then layer half of the ricotta mixture. Layer half of the chicken over the ricotta and then spread a third of the mozzarella cheese. Repeat this pattern: noodles, sauce, ricotta cheese, chicken, and mozzarella cheese. Add a final layer of lasagna noodles, then add remaining tomato sauce and mozzarella cheese.

  6. Bake lasagna for about 45 minutes or until the top cheese is melted and golden.

  7. Remove from oven; allow to cool for about 10 to 15 minutes before serving.

Easy Chicken Lasagna
© Todd Porter & Diane Cu
Originally appeared: April 2014

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