Homemade Chicken Lasagne
There’s nothing quite like the comforting aroma of a bubbling lasagne coming out of the oven. In our household, this homemade chicken lasagne has become a staple for family dinners and special occasions alike. I first decided to experiment with this recipe after a particularly busy week, when I realized I wanted to offer something hearty yet different from the usual beef lasagne. To my delight, the creamy chicken filling combined with the rich tomato sauce was an instant hit! Even my picky eaters asked for seconds (and thirds!).
What makes this lasagne so special is its versatility. It’s a cozy, satisfying dish that can easily be made ahead of time or customized with your favorite ingredients. And let’s not forget how beautifully it reheats—perfect for leftovers! Whether you’re cooking for your family or impressing friends, this recipe is sure to become a go-to in your kitchen. Every time I make it, I’m reminded of how much love goes into each layer, and it always brings smiles to the table. Let’s get cooking and create a meal your loved ones will rave about!
Questions I Often Get Asked About This Recipe
Can I use rotisserie chicken for this recipe?
Absolutely! Using pre-cooked rotisserie chicken can save you time and still deliver fantastic flavor.
Can I freeze the lasagne?
Yes, you can freeze it before or after baking. Just ensure it’s wrapped tightly to prevent freezer burn.
What can I substitute for ricotta cheese?
Cottage cheese is a great alternative, especially if you prefer a lighter texture.
Can I make this dish gluten-free?
Yes, simply use gluten-free lasagne noodles and ensure all other ingredients are gluten-free.
How do I avoid soggy lasagne?
Make sure to drain your noodles properly and avoid overloading with sauce.
What You Need to Make Homemade Chicken Lasagne
Ingredients:
3 cups cooked shredded chicken (rotisserie chicken works well)
12 lasagne noodles (regular or oven-ready)
1 jar (24 oz) marinara sauce
2 cups Alfredo sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup ricotta cheese (or cottage cheese as a substitute)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish (optional)
Equipment:
Large pot for boiling noodles (if using regular lasagne noodles)
9×13-inch baking dish
Mixing bowls
Aluminum foil
How to Make Homemade Chicken Lasagne
Prepare the Ingredients: If you’re not using oven-ready noodles, cook the lasagne noodles according to the package instructions. Drain and set aside. Preheat your oven to 375°F (190°C).
Mix the Filling: In a mixing bowl, combine the shredded chicken, garlic powder, Italian seasoning, and 1 cup of Alfredo sauce. Season with salt and pepper.
Layer the Lasagne: Spread a thin layer of marinara sauce on the bottom of your baking dish. Lay down your first layer of noodles. Add a layer of the chicken mixture, followed by dollops of ricotta cheese, a sprinkle of Parmesan, and mozzarella. Repeat the layers, alternating between the marinara and Alfredo sauces, until all ingredients are used. Finish with a generous layer of mozzarella and Parmesan on top.
Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
Let It Rest: Allow the lasagne to rest for 10 minutes before slicing. Garnish with fresh parsley if desired.
Tips for Making the Best Homemade Chicken Lasagne
Use fresh herbs: Adding fresh basil or parsley enhances the flavor.
Make it ahead: Assemble the lasagne a day before and refrigerate. Bake it fresh when ready to serve.
Experiment with cheeses: Try mixing in gouda or provolone for a unique twist.
Use a baking sheet: Place the baking dish on a baking sheet to catch any bubbling over.
Reader Reviews
⭐⭐⭐⭐⭐ “This recipe was a lifesaver on a busy weeknight! My family loved it, and there were no leftovers.” – Sarah T.
⭐⭐⭐⭐⭐ “Perfect comfort food! I added spinach to the layers, and it was amazing.” – Laura B.
⭐⭐⭐⭐ “The flavor was incredible, but next time I’ll use less Alfredo sauce.” – Jake H.
⭐⭐⭐⭐⭐ “Great recipe! I froze half, and it tasted just as good when reheated.” – Megan P.
⭐⭐⭐⭐⭐ “My kids ate every bite! I’ll definitely make this again.” – Emily R.
Printable Recipe
Homemade Chicken Lasagne
Layers of tender chicken, rich marinara and Alfredo sauces, and gooey cheese make this Homemade Chicken Lasagne a crowd-pleaser your family will adore. Perfect for weeknight dinners or special occasions!
Ingredients
- 3 cups cooked shredded chicken (rotisserie chicken works well)
- 12 lasagne noodles (regular or oven-ready)
- 1 jar (24 oz) marinara sauce
- 2 cups Alfredo sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup ricotta cheese (or cottage cheese as a substitute)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Equipment:
- Large pot for boiling noodles (if using regular lasagne noodles)
- 9x13-inch baking dish
- Mixing bowls
- Aluminum foil
Instructions
- Prepare the Ingredients: If you’re not using oven-ready noodles, cook the lasagne noodles according to the package instructions. Drain and set aside. Preheat your oven to 375°F (190°C).
- Mix the Filling: In a mixing bowl, combine the shredded chicken, garlic powder, Italian seasoning, and 1 cup of Alfredo sauce. Season with salt and pepper.
- Layer the Lasagne: Spread a thin layer of marinara sauce on the bottom of your baking dish. Lay down your first layer of noodles. Add a layer of the chicken mixture, followed by dollops of ricotta cheese, a sprinkle of Parmesan, and mozzarella. Repeat the layers, alternating between the marinara and Alfredo sauces, until all ingredients are used. Finish with a generous layer of mozzarella and Parmesan on top.
- Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
- Let It Rest: Allow the lasagne to rest for 10 minutes before slicing. Garnish with fresh parsley if desired.
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