My chicken lasagna is a comfort food classic made a bit healthier with ground chicken instead of beef. It’s simple to make and tastes so delicious, you won’t miss the beef. This cheesy chicken lasagna is a weeknight staple at my house and one of my favorite freezer meals to prep ahead for my family and friends. I always have one ready to go!
Chicken Lasagna Recipe
Made with layers of lasagna noodles, a meaty chicken and pancetta tomato sauce, ricotta cheese, and spinach, this chicken lasagna is all kinds of delicious! It’s a go-to meal for me when I want something hearty and comforting, and I know that everyone is going to love it!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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How to Store and Reheat
This is a great make-ahead meal for those busy evenings! The cooked chicken lasagna will keep well in the fridge for up to 3 days, or, alternatively you can make it right up to the point of baking and refrigerate. Unbaked lasagna will keep well for 2-3 days, then you just need to pop it in the oven to cook through.
Reheat lasagna in the oven, covered with foil, at 325°F for about 20 minutes until warmed through.
How to Freeze
You can freeze the lasagna either baked or unbaked. I find the best results are when you freeze it unbaked as the texture of the noodles stays firmer. If baked, it can be frozen whole or in individual squares.
You can cook it right from frozen if unbaked, it will take around an hour. Baked lasagna is best thawed in the fridge overnight before reheating.
Notes and Tips
- I find that ground chicken works best for this recipe. If you have cooked shredded chicken to use up, you can stir that into the marinara sauce before layering the lasagna.
- Cover the lasagna with foil when you bake it. This will protect the top from browning too much.
- Let the lasagna sit for 10 minutes before cutting it, this will help the filling to solidify.
Top Reader Review
“Didn’t have left overs. Everyone gobbled it up!” -Mamag
Chicken Lasagna with Red Sauce
Ingredients
For the Meat Sauce
- 4 ounces pancetta
- 1 medium onion
- 2 medium carrots
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 3 cloves garlic minced
- 2 pounds ground chicken
- 47 ounces marinara sauce (2 (23.5-ounce) jars)
For Assembly
- 15 ounces ricotta cheese
- 2 cups chopped fresh spinach
- 1 large egg
- 1 pinch kosher salt and freshly ground black pepper
- 1 pound oven-ready lasagna noodles
- 4 cups freshly shredded mozzarella cheese
- ½ cup freshly shredded Parmesan cheese
Optional Toppings
- Chopped fresh parsley or basil
- freshly grated Parmesan cheese
- Crushed red pepper flakes
Equipment
- 9×13-inch Baking Dish
Instructions
- Finely chop the pancetta, onion, and carrots. Alternatively, you can pulse the pancetta in the food processor until a chunky paste forms. Transfer to a bowl. Then, pulse the onion and carrots in the food processor.4 ounces pancetta, 1 medium onion, 2 medium carrots
- Add the olive oil and the chopped pancetta to a large skillet over medium-high heat. Cook until the pancetta is browned and slightly crispy. Add in the Italian seasoning, carrots, and onion, cooking for about 7-8 minutes, until softened. Add in the garlic and cook for 1 minute, until fragrant.2 tablespoons olive oil, 2 teaspoons Italian seasoning, 3 cloves garlic
- Stir in the ground chicken, breaking it up into pieces. Cook until browned. Stir in the marinara sauce and let everything simmer for a few minutes. Then, remove the sauce from the heat.2 pounds ground chicken, 47 ounces marinara sauce
- Preheat the oven to 400℉. Grease a 9×13 casserole dish with cooking spray.
- In a bowl, combine the ricotta cheese, spinach, garlic, egg, salt, and pepper.15 ounces ricotta cheese, 2 cups chopped fresh spinach, 1 large egg, 1 pinch kosher salt and freshly ground black pepper
- To assemble the lasagna, layer 1 cup of meat sauce on the bottom of the prepared casserole dish. Then layer with the following: an even layer of lasagna noodles; 2½ cups of meat sauce; a few spoonfuls of the ricotta mixture; a sprinkle of mozzarella cheese and Parmesan cheese.1 pound oven-ready lasagna noodles, 4 cups freshly shredded mozzarella cheese, ½ cup freshly shredded Parmesan cheese
- Repeat the layers once more, in the same order. Then, finish with a final layer of noodles, the remaining meat sauce, and a generous sprinkling of mozzarella.
- Cover the lasagna with tin foil and bake for 40 minutes. Then remove the tin foil, and bake for an additional 10-15 minutes.
- Remove the lasagna from the oven, and let it rest for 10-15 minutes before slicing and serving. Garnish with chopped parsley, basil, Parmesan cheese, and red pepper flakes if desired.Chopped fresh parsley or basil, freshly grated Parmesan cheese, Crushed red pepper flakes
Notes
- Nutritional information does not include optional toppings.
Didn’t have left overs. Everyone gobbled it up!
Time to double up that recipe!