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 even miss it. This cheesy red sauce chicken lasagna is a weeknight dinner staple at my house, and it’s one of my favorite freezer meals to prep ahead for my family and friends. I always have one ready to go!
Top Reader Reviews
Didn’t have left overs. Everyone gobbled it up!
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I make this with ground chicken or ground beef, GF noodles or regular – each is delicious and a crowd pleaser!
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Ground Chicken Lasagna
For me, comfort food often means Italian food! Made with layers of lasagna noodles, a meaty chicken and pancetta tomato sauce, ricotta cheese, and spinach, this ground chicken lasagna recipe 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!
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Use Ground, Shredded, or Rotisserie Chicken
I find that ground chicken works best for this recipe to give it the taste and texture of a traditional lasagna. But if you have cooked shredded chicken or some rotisserie chicken to use up, you can simply stir that into the marinara sauce mixture before assembling the lasagna.
Chicken Lasagna with Red Sauce
Equipment
- 9×13-inch Baking Dish
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 fresh spinach (chopped)
- 1 large egg
- 1 pinch kosher salt
- 1 pinch ground black pepper
- 1 pound oven-ready lasagna noodles (***)
- 4 cups shredded mozzarella cheese
- ½ cup shredded parmesan cheese
Optional Toppings:
- Chopped fresh parsley (or basil)
- grated parmesan cheese
- Crushed red pepper flakes
Instructions
- Finely chop the pancetta and onion, and grate the 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 fresh spinach, 1 large egg, 1 pinch kosher salt, 1 pinch 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 shredded mozzarella cheese, ½ cup 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, grated parmesan cheese, Crushed red pepper flakes
Notes
- Cover the lasagna with foil while baking. This will protect the top from browning too much.
- Let the lasagna sit for 10 minutes before slicing. This gives the filling time to solidify.
- Nutritional information does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Lasagna Step by Step
Cook the Pancetta: Add 2 tablespoons of olive oil and 4 ounces of chopped pancetta to a large skillet over medium-high heat. Cook until the pancetta is browned and slightly crispy.
Add the Veggies: Then add 2 teaspoons of Italian seasoning, 2 grated carrots, and 1 chopped onion. Cook for about 7-8 minutes, until carrot and onions have softened. Add 3 cloves of minced garlic and cook for 1 more minute, until fragrant.
Add the Ground Chicken: Next, stir in 2 pounds of ground chicken. Cook until browned, breaking it up as it cooks.
Add the Marinara Sauce: Stir in 47 ounces of marinara sauce (2 jars), and let everything simmer for a few minutes. Then remove the sauce from the heat. Preheat the oven to 400℉, and grease a 9×13 casserole dish with cooking spray.
Make the Ricotta Filling: In a bowl, combine 15 ounces of ricotta cheese, 2 cups of chopped fresh spinach, 1 large egg, and 1 pinch of kosher salt and freshly ground black pepper.
Layer the Marinara: To assemble the lasagna, first spread 1 cup of ground chicken meat sauce on the bottom of the prepared casserole dish.
Layer the Noodles: Next, add the first layer of lasagna noodles.
Layer More Sauce: Then, add about 2½ cups of the meat sauce.
Layer the Ricotta: Place a few spoonfuls of the ricotta mixture on top. It doesn’t have to be perfectly even.
Layer the Cheese: And then a sprinkle of mozzarella cheese and Parmesan cheese. Make it as cheesy as you like!
Finish Layering: Repeat the layers once more, in the same order: lasagna noodles, red sauce, ricotta, and cheese. Then finish with a final layer of noodles, the remaining meat sauce, and a generous sprinkling of mozzarella.
Bake: Cover the chicken lasagna with aluminum foil and bake at 400℉ for 40 minutes. Baking it covered for the majority of the cook time will help prevent the top from burning or browning too quickly. Then remove the foil, and bake for an additional 10-15 minutes.
Rest and Serve: Remove the lasagna from the oven, and let it rest for 10-15 minutes before serving. It will be very hot at this point, and needs time to cool before slicing. Garnish as you like with chopped parsley, basil, Parmesan cheese, and red pepper.
How to Store, Freeze, and Reheat
This is a great make-ahead meal that can be stored baked or unbaked!
- Fridge: Store cooked chicken lasagna covered in the refrigerator for 3 days.
- Freezer: Store cooked lasagna in the freezer for 3 months.
- Reheat: Reheat cooked lasagna in a 325°F oven, covered with foil, for 20 minutes (or until warmed through). If frozen, thaw overnight in the fridge before reheating.
- Make Ahead: Assemble lasagna as instructed, but do not bake. Cover the lasagna tightly with foil, then store in the refrigerator for 2-3 days, or in the freezer for 2 months. When ready to cook, bake as instructed. Thaw if frozen, or add 1 hour to bake from frozen.
More Chicken Pasta Recipes to Try!
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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