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A plate of creamy cheesy lasagna

Cheesy Chicken Lasagna Recipe

Lasagna is one of those meals that brings everyone together. The layers of creamy sauce, gooey cheese, and tender pasta make it a dish you can’t resist. But if you’re looking for something a little different from the classic beef version, this chicken lasagna is the perfect twist!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian-American
Servings 8 Servings
Calories 450 kcal

Equipment

  • Large pot
  • Mixing Bowls
  • Whisk
  • 9x13-inch baking dish
  • Aluminum Foil
  • Wooden spoon or spatula
  • Sharp Knife

Ingredients
  

For the Chicken Mixture:

  • 2 cups cooked and shredded chicken rotisserie chicken works great!
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the Sauce:

  • 2 cups Alfredo sauce store-bought or homemade
  • ½ cup whole milk
  • ½ cup grated Parmesan cheese

For the Lasagna:

  • 9 lasagna noodles cooked and drained
  • 2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 1 egg
  • 1 teaspoon Italian seasoning

For the Topping:

  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley optional

Instructions
 

  • Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little cooking spray or butter to prevent sticking.
  • Cook the lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a baking sheet or parchment paper to prevent sticking.
  • Prepare the chicken mixture by combining the shredded chicken, garlic powder, onion powder, salt, and black pepper in a bowl. Stir well and set aside.
  • Mix the ricotta filling in another bowl. Combine ricotta cheese, egg, and Italian seasoning. Mix until smooth.
  • Make the sauce by whisking together Alfredo sauce, milk, and Parmesan cheese in a separate bowl. This will be the creamy base of the lasagna.
  • Assemble the lasagna:
  • Spread a thin layer of Alfredo sauce on the bottom of the baking dish.
  • Lay three lasagna noodles on top.
  • Spread half of the ricotta mixture over the noodles, followed by half of the shredded chicken.
  • Sprinkle with 1 cup of mozzarella cheese and drizzle with more Alfredo sauce.
  • Repeat the layers: noodles, ricotta, chicken, mozzarella, and sauce.
  • Top with the final layer of noodles, the remaining Alfredo sauce, and the extra mozzarella and Parmesan cheese.
  • Bake the lasagna by covering the dish with aluminum foil and baking for 25 minutes. Then, remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden brown.
  • Let it rest for 10 minutes before slicing. This helps the layers set and makes serving easier.
  • Garnish with fresh parsley if desired, and serve warm with garlic bread and a side salad!

Notes

Nutritional Value (Per Serving)

  • Calories: ~450-500 kcal
  • Protein: ~30g
  • Carbohydrates: ~35g
  • Fat: ~22g
  • Saturated Fat: ~10g
  • Cholesterol: ~80mg
  • Fiber: ~2g
  • Sugar: ~3g
  • Sodium: ~600-800mg
For a lighter version, you can use low-fat ricotta, reduced-fat cheese, and whole wheat or veggie noodles. If you want a higher protein version, increase the chicken portion or add a bit more cheese.
Did you make this recipe? Leave a comment and rating!
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword chicken lasagna recipe, chicken recipes