This Chicken Lasagna is loaded with cheesy goodness, mushrooms, and spinach—it’s a guaranteed to be a family favorite. Trust me, even the pickiest eaters won’t be able to resist!
This Chicken Lasagna is a comforting twist on the classic Italian favorite, layering tender shredded chicken with rich sauces and gooey melted cheese between sheets of pasta. This lasagna delivers all the cozy, baked goodness of traditional lasagna with a slightly milder, family-friendly flavor. Loaded with mozzarella, ricotta, and Parmesan, every bite is hearty and delicious!
For other quick and delicious meals that everyone will love you have to check out my Quick + Easy Garlic Butter Noodles, 30-Minute Mongolian Stir Fry, and 30-Minute Pesto Tortellini.
Table of Contents
Why I Love This Lasagna
- Leftovers? No problem! This lasagna tastes just as good the next day, maybe even better.
- This Chicken Lasagna is the ultimate comfort food—hearty, filling, and perfect for those cozy family dinners.
- You’ve got chicken, spinach, mushrooms, and cheese all in one dish—a nice balance of protein and veggies without the fuss.
Recipe Ingredients
- Italian Seasoning: A classic blend of herbs that gives flavor to the filling.
- Mozzarella Cheese: Melted mozzarella creates that stretchy, cheesy layer.
- Cream Cheese: It melts right into the filling, making everything smooth, creamy, and a little tangy.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- White Chicken Lasagna: Instead of using red sauce, this version swaps it out for a creamy white sauce made with Alfredo or a béchamel. It adds richness and a smooth, velvety texture.
- Chicken Spinach Alfredo Lasagna: Combine shredded chicken with spinach and use a creamy Alfredo sauce between the layers of lasagna noodles for a delicious, cheesy twist that adds both creaminess and a bit of green.
How to Make Chicken Lasagna
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9×6-inch or 9×9-inch baking dish with baking spray and set aside.
Step 2: In a large skillet set over medium heat, add olive oil. When the oil is hot, add mushrooms and cook for 3-4 minutes, then add the onions and cook until translucent. Add garlic and cook until fragrant, about 1-2 minutes.
Step 3: Remove from the stovetop and allow to cool for 5 minutes. Then combine with the Italian seasoning, garlic powder, salt, pepper, spinach, cream cheese, ricotta, 1 cup of mozzarella, 3 tablespoons of parmesan, and the chicken. Mix until combined.
Step 4: Spread ¼ of the pasta sauce in the bottom of the prepared baking dish. Cover with a layer of noodles, ¼ of the sauce, then half of the filling. Top with another layer of noodles, ¼ of the sauce, then the remaining chicken mixture. Add a final layer of noodles and sauce, then sprinkle the remaining mozzarella and parmesan over the top.
Step 5: Cover with foil and place in the oven to bake for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes. Remove from the oven and allow to rest for 10 minutes before cutting and serving. Garnish with freshly chopped parsley, if desired.
Expert Tips
- Cover Lasagna with Foil: Covering the lasagna with foil for the first 30 minutes helps trap moisture, so it cooks evenly and doesn’t dry out. Then, taking off the foil for the last 15 minutes gives the cheese that perfect golden brown finish.
- Use No-Boil Lasagna Noodles Correctly: Make sure there’s plenty of sauce in each layer to help soften the no-boil noodles while they cook. This keeps them tender and prevents them from coming out tough or chewy.
FAQs
Serve it with garlic bread or fluffy dinner rolls, and pair it with a side salad or veggies like roasted asparagus, roasted carrots, orzo arugula salad, or grilled panzanella salad.
Yes, you can use other cheeses like provolone, gouda, or fontina for a different flavor twist, though mozzarella and parmesan are classics for lasagna.
Storage Info
You can STORE leftover Chicken Lasagna in the fridge for 3-5 days in an airtight container and reheat it in the microwave. To FREEZE, prepare the lasagna in a disposable dish with a lid and freeze for up to 3 months.
When ready to bake, let it thaw overnight in the fridge and bake as usual. You may need to add a few extra minutes to ensure it heats through completely.
More Delicious Recipes to Try
Chicken Lasagna Recipe
Ingredients
- 2 tbsp olive oil
- 4 oz cremini mushrooms - stems removed and chopped
- 1/2 cup yellow onion - diced
- 4 cloves garlic - minced
- 1 1/2 tsp Italian Seasoning
- 1 tsp garlic powder
- 1 tsp kosher sea salt
- 1/2 teaspoon ground black pepper
- 2 cup raw spinach - roughly chopped
- 4 oz original cream cheese - (½ a block)
- 2/3 cup part-skim ricotta cheese
- 2 cup grated mozzarella cheese
- 1/4 cup parmesan cheese
- 2 cup shredded chicken - rotisserie works great
- 9 no boil lasagna noodles - uncooked
- 1 (26 oz) jar pasta sauce*
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9×6-inch or 9×9-inch baking dish with baking spray and set aside.
- In a large skillet set over medium heat, add olive oil. When the oil is hot, add mushrooms and cook for 3-4 minutes, then add the onions and cook until translucent. Add garlic and cook until fragrant, about 1-2 minutes.
- Remove from the stovetop and allow to cool for 5 minutes. Then combine with the Italian seasoning, garlic powder, salt, pepper, spinach, cream cheese, ricotta, 1 cup of mozzarella, 3 tablespoons of parmesan, and the chicken. Mix until combined.
- Spread ¼ of the pasta sauce at the bottom of the prepared baking dish. Cover with a layer of noodles, ¼ of the sauce, then half of the filling. Top with another layer of noodles, ¼ of the sauce, then the remaining chicken mixture. Add a final layer of noodles and sauce, then sprinkle the remaining mozzarella and parmesan over the top.
- Cover with foil and place in the oven to bake for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes. Remove from the oven and allow to rest for 10 minutes before cutting and serving. Garnish with freshly chopped parsley, if desired.
This was delicious and super easy, not as labor-intensive as a regular lasagna!
Every layer tasted good and it held together really well when serving.