Oh, you know those nights, right? The ones where all you want is something warm, gooey, and absolutely soul-soothing to eat? That’s exactly when my Irresistible Chicken Lasagna Recipe swoops in and saves the day! This isn’t just any lasagna, folks. This is that hug-in-a-dish kind of meal that makes everyone gather around the table with happy sighs. It’s got this incredible balance of creamy, cheesy goodness with a savory chicken filling that’s just out of this world. I remember the first time I made this; my family practically inhaled it! It’s become my go-to for Sunday dinners and even for feeding a crowd when they’re over. It’s simple enough for a weeknight but special enough for company. Trust me, this chicken lasagna is pure comfort food bliss!

Why This Irresistible Chicken Lasagna Recipe is a Comfort Food Bliss

Seriously, if you’re looking for a meal that just screams “cozy” and makes everyone happy, this is it! Here’s why this Irresistible Chicken Lasagna is an absolute winner:

So darn easy to whip up! Even if you’re not a whiz in the kitchen, you can totally nail this. It’s mostly just stirring and layering.
Total crowd-pleaser. Kids, adults, picky eaters – they all go nuts for this. It’s that dependable dish you can always count on.
Flavor explosion! You’ve got that rich, savory chicken sauce, those creamy ricotta layers, and that glorious cheesy topping. It’s pure magic.
The ultimate comfort food. It’s hearty, warm, and just makes you feel all snuggly inside. Perfect for chilly evenings or when you need a little pick-me-up.
Versatile perfection. Serve it for a relaxed family dinner, a potluck, or even a special occasion. It always delivers!

Gather Your Ingredients for Irresistible Chicken Lasagna

Alright, let’s get our mise en place ready for this cheesy dream! Here’s what you’ll need to grab:

First up for our yummy sauce: 1 tablespoon of good olive oil, about 1 pound of ground chicken (you can use turkey if you prefer!), one medium onion that’s been nicely chopped, and 2 little cloves of garlic, minced super fine. For the sauce base, we’ll use a big 28-ounce can of crushed tomatoes, two 6-ounce cans of tomato paste, and for those classic Italian vibes, 1 teaspoon each of dried basil and dried oregano, plus a pinch of salt and pepper – about 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Now for the creamy layers: 12 regular lasagna noodles (no-boil can work in a pinch but I love the classic ones!), a 15-ounce container of creamy ricotta cheese, one large egg to bind it all together, and 1/4 cup of grated Parmesan cheese for that nutty kick. And of course, you can’t have lasagna without the cheese pull – we’ll need 2 cups of shredded mozzarella cheese.

Step-by-Step Guide to Your Irresistible Chicken Lasagna Recipe

Alright, let’s get this cheesy masterpiece assembled! It’s easier than you think, and the rewards are HUGE. Follow these steps and get ready for some serious comfort food bliss.

First things first, crank up that oven! We want it nice and toasty at 375 degrees F (190 degrees C). And while it’s heating up, grab a nice big skillet.
Pop in that tablespoon of olive oil over medium heat, then toss in your ground chicken. Get it all browned up and broken into little pieces with your spoon. Don’t forget to drain off any extra fat – nobody wants a greasy lasagna!
Now, throw in that chopped onion and let it soften up. About 5 minutes should do the trick. Then, add your minced garlic and cook for just another minute until it smells amazing. You want fragrant, not burnt garlic!
Pour in those crushed tomatoes and the tomato paste. Stir in your dried basil, oregano, salt, and pepper. Give it a good stir to combine everything beautifully. Bring this all to a gentle simmer, then lower the heat and let it bubble away for about 15 minutes. Stir it now and then; it really helps develop that deep, rich flavor, almost like a mini version of my spaghetti bolognese.
While that sauce is doing its thing, let’s tackle the noodles. Cook your lasagna noodles according to the package directions. Once they’re tender, drain ’em and give them a quick rinse with cold water. This stops them from sticking together in a big mush.
In a separate bowl, mix up your creamy filling. Get that ricotta cheese, the egg, and the grated Parmesan cheese all together. Give it a good stir until it’s nice and creamy. This is going to be our luscious middle layer.
Okay, time to build! Spread a thin layer of your yummy meat sauce right on the bottom of your baking dish – a 9×13 inch pan is perfect. This just gives the first layer of noodles something to nestle into.
Lay down 3 of those cooked lasagna noodles over the sauce. Now, spread about half of that glorious ricotta mixture evenly over the noodles. Then, sprinkle on 1 cup of that shredded mozzarella cheese. Oh yeah!
Time for round two! Repeat those glorious layers: more noodles, more delicious sauce, the rest of that creamy ricotta mixture, and another cup of mozzarella. It’s like a cheesy, saucy sandwich!
Top it all off with the last 3 noodles, the rest of your simmering sauce, and the final sprinkle of that remaining 1 cup of mozzarella cheese. Make sure that sauce covers the noodles well so they don’t dry out.
Now, grab some aluminum foil and cover your baking dish. Tuck that foil in nicely. We’re going to bake it like this for 25 minutes. This helps everything heat through evenly before we get that beautiful golden-brown topping.
After 25 minutes, carefully take off the foil. Stick it back in the oven for another 20-25 minutes, or until it’s bubbly around the edges and that cheese on top is looking gloriously golden and melted. Oh, the smell! It’s that good.
This part is SUPER important: let your lasagna rest for at least 10 minutes before you even THINK about cutting into it. I know, I know, it’s tough with that amazing aroma filling your kitchen! But this lets all those layers settle and makes slicing so much cleaner. It’s a little patience for a whole lot of payoff. Then, serve it up and watch everyone dig in! It’s just as satisfying as a slice of my famous cornbread.

Tips for Making the Best Chicken Lasagna

You know, even with a great recipe, a few little tricks can take your chicken lasagna from good to absolutely *wow*. I’ve learned these over the years, and they really make a difference. Don’t be afraid to experiment a little!

First off, for that killer sauce, don’t rush the simmer! Letting it go for a good 15-20 minutes really deepens all those flavors. It’s a bit like how a slow-cooked sauce for my zucchini spaghetti just gets better and better. Also, make sure those lasagna noodles are totally submerged in sauce when you layer them, otherwise, they can get a bit dry and tough around the edges.

And cheese, oh cheese! If you really want that extra gooey factor, mix a little extra Parmesan into your ricotta cheese, or even sprinkle a little extra on top before you cover it with foil. Trust me, you can never have too much cheese here. If you’re out of ground chicken, ground turkey works like a charm, and for a vegetarian twist, cooked lentils or finely chopped mushrooms can be amazing in the sauce!

Serving Suggestions for Your Comfort Food Bliss

This amazing chicken lasagna is a meal in itself, but oh, it plays so nicely with others! For that perfect cozy meal, I love serving it with a big, fresh green salad with a simple vinaigrette. A side of crusty garlic bread is a non-negotiable in my house – perfect for soaking up any extra sauce! And if you’re feeling ambitious, a small side of my baked beans or even some of my homemade cleaning sprays – just kidding about the sprays, that was a slip! – adds another layer of deliciousness. Let’s stick to delicious food!

Storage and Reheating Your Irresistible Chicken Lasagna

Okay, so you’ve made this glorious chicken lasagna, and lucky you – you have leftovers! Or maybe you made it ahead because you’re a genius meal-prepper. Either way, storing and reheating is super simple. For the fridge, just wrap your leftover lasagna tightly with plastic wrap and then foil, or pop it into an airtight container. It’ll stay yummy like this for about 3 to 4 days. If you’re thinking long-term, this lasagna freezes like a dream! Let it cool completely, wrap it up super well (think layers of plastic wrap and foil), and it can hang out in the freezer for up to 2-3 months. For reheating, either pop the chilled lasagna directly into a moderate oven (around 350°F/175°C) until heated through, or if it’s frozen, let it thaw in the fridge overnight first. Reheating in individual portions in the microwave is also totally fine!

Frequently Asked Questions About Irresistible Chicken Lasagna Recipe Comfort Food Bliss

Got questions about this cheesy wonder? I’ve got answers! It’s one of my favorite dishes, so I’ve thought about all the little things that might pop into your head.

Can I make this chicken lasagna ahead of time?

Oh, absolutely! This is one of those recipes that actually gets *better* when you let the flavors meld overnight. You can assemble the whole thing, cover it tightly, and keep it in the fridge for up to 24 hours before baking. You might need to add an extra 5-10 minutes to the covered baking time if it’s really cold from the fridge, but trust me, it’s so worth it for stress-free entertaining or an easier weeknight dinner!

What if I don’t have ground chicken?

No worries at all! Ground turkey is a fantastic substitute and works beautifully in this recipe. You could even use Italian sausage (just remove the casings!) for an extra flavor boost, though it might make it a little less “traditional” chicken lasagna. For a vegetarian version, I’ve had success using a mix of sautéed mushrooms and finely crumbled firm tofu or even cooked lentils for that hearty texture.

Can I use different kinds of cheese?

Totally! While the ricotta, Parmesan, and mozzarella combo is a classic for a reason, feel free to mix it up. Some people love adding provolone for extra sharpness or even a bit of Monterey Jack for meltiness. Just make sure you still have a good melter like mozzarella in there for that perfect cheesy pull. You could even try my chicken and avocado salad if you’re looking for other cheesy chicken ideas!

How do I make sure my noodles don’t get mushy?

The key is not to overcook your noodles before layering them – cook them just until they’re al dente. Also, make sure they are really well-covered with sauce and cheese during assembly. If you’re prepping ahead, I sometimes like to rinse them with cool water right after draining to stop the cooking process and keep them from sticking together.

Nutritional Information (Estimated)

Okay, so you’ve made yourself this incredibly delicious chicken lasagna, and you’re probably wondering about the nutritional stuff. I’ve put together some *estimated* values per slice, but remember, these can totally change depending on the exact brands you use and if you sneak in any extra cheese (and who could blame you?!).

So, for one generous slice, you’re looking at roughly:

Calories: About 450
Fat: Around 20g (with about 8g from saturated fat)
Carbohydrates: Roughly 40g
Protein: A solid 30g

It’s definitely a hearty meal, packed with protein and oh-so-satisfying. Enjoy every bite!

Irresistible Chicken Lasagna

Author: jekof.com
Total Time: 70 min
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A comforting and delicious chicken lasagna recipe perfect for any occasion.

Ingredients

Scale

1 tablespoon olive oil
1 pound ground chicken
1 onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
12 lasagna noodles
1 (15 ounce) container ricotta cheese
1 egg
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese

Instructions

Preheat your oven to 375 degrees F (190 degrees C).
Heat olive oil in a large skillet over medium heat. Add ground chicken and cook until browned, breaking it up with a spoon. Drain off any excess fat.
Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Pour in the crushed tomatoes and tomato paste. Stir in basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
While the sauce simmers, cook lasagna noodles according to package directions. Drain and rinse with cold water.
In a medium bowl, combine ricotta cheese, egg, and Parmesan cheese. Mix well.
Spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish.
Arrange 3 lasagna noodles over the sauce. Spread half of the ricotta cheese mixture over the noodles. Sprinkle with 1 cup of mozzarella cheese.
Repeat the layers: noodles, sauce, ricotta mixture, mozzarella cheese.
Top with the remaining noodles, sauce, and the remaining 1 cup of mozzarella cheese.
Cover the baking dish with aluminum foil.
Bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until bubbly and golden brown.
Let stand for 10 minutes before serving.

Notes

For a richer flavor, you can add a pinch of red pepper flakes to the sauce.
If you don’t have fresh basil, you can use 1 teaspoon of dried basil.
Ensure your noodles are fully submerged in the sauce to prevent them from drying out.

Prep Time: 25 min
Cook Time: 45 min
Category: Dinner
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 8g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 30g
Cholesterol: 100mg

Keywords: chicken lasagna, comfort food, easy lasagna, homemade lasagna, family dinner, Italian recipe