Have you ever wondered why restaurant-style lasagna tastes so irresistible? The secret isn't complicated cooking techniques—it's about layering flavors thoughtfully and using fresh ingredients. Making a delicious chicken lasagna recipe at home allows you to control every ingredient, skip unnecessary preservatives, and create a healthier, more flavorful meal for your family. This baked chicken lasagna recipe combines tender chicken, creamy béchamel, rich tomato sauce, and gooey cheese in perfect harmony. 

Ingredients List

    • 12 lasagna noodles (regular or no-boil)
    • 3 cups cooked chicken breast, shredded or diced
    • 2 cups shredded mozzarella cheese
    • 1 cup grated Parmesan cheese
    • 1 cup ricotta cheese
    • 1 egg
    • 2 tablespoons olive oil
    • 1 medium onion, finely chopped
    • 3 cloves garlic, minced
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • Salt and black pepper to taste
    • Fresh parsley for garnish (optional)

For the Sauce:

    • 2 cups marinara or tomato sauce
    • 1 cup chicken broth
    • 3 tablespoons butter
    • 3 tablespoons all-purpose flour
    • 2 cups whole milk
    • 1/4 teaspoon nutmeg

Timing / Cooking Schedule

Prep time: 25 minutes

Cooking time: 45 minutes

Total time: 70 minutes

This chicken lasagna requires a bit more time than a quick weeknight stir-fry, but the hands-on work is minimal. Most of the cooking time is passive baking, giving you plenty of time to prepare a side salad or relax.

Step-by-Step Instructions

Step 1: Prepare the noodles If using regular lasagna noodles, cook them according to package directions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking. For no-boil noodles, skip this step and use them directly.

Step 2: Make the béchamel sauce In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until it forms a paste. Gradually pour in milk while whisking constantly to avoid lumps. Cook until the sauce thickens, about 5 minutes. Season with salt, pepper, and nutmeg. This creamy layer is what makes your chicken lasagna recipe luxurious.

Step 3: Sauté aromatics and chicken Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, cooking until fragrant and translucent. Stir in shredded chicken, marinara sauce, chicken broth, basil, and oregano. Simmer for 5–7 minutes to let flavors meld.

Step 4: Prepare the cheese mixture In a bowl, combine ricotta cheese, egg, half the Parmesan, and a pinch of salt and pepper. Mix until smooth and creamy.

Step 5: Assemble the lasagna Preheat your oven to 375°F (190°C). Spread a thin layer of béchamel sauce on the bottom of a 9x13-inch baking dish. Layer 4 noodles, half the chicken mixture, half the ricotta mixture, and one-third of the mozzarella. Repeat layers. Top with remaining noodles, béchamel, mozzarella, and Parmesan. This baked chicken lasagna recipe thrives on generous, even layering.

Step 6: Bake Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until bubbly and golden. Let rest for 10 minutes before slicing for cleaner portions.

Nutritional Information

Nutritional Information

Per serving (serves 8):

    • Calories: 485
    • Protein: 35g
    • Carbohydrates: 38g
    • Fat: 20g
    • Fiber: 3g
    • Calcium: 40% DV
    • Iron: 15% DV

Tips, Variations, or Cooking Advice

Gluten-free: Swap regular noodles for gluten-free lasagna sheets and use a gluten-free flour blend for the béchamel.

Low-carb/Keto: Replace noodles with thinly sliced zucchini or eggplant layers.

Dairy-free: Use cashew cream or coconut milk-based béchamel and dairy-free cheese alternatives.

Meal prep: Assemble lasagna up to 24 hours ahead, cover tightly, and refrigerate. Add 10 extra minutes to baking time if cooking from cold.

Flavor boost: Add spinach, sun-dried tomatoes, or mushrooms to the chicken layer for extra vegetables and depth.

Common Mistakes to Avoid

Overcooking noodles: If pre-boiling, cook noodles only until al dente. Overcooked noodles turn mushy during baking.

Skipping the resting time: Cutting lasagna immediately causes layers to slide apart. Always rest 10 minutes after baking.

Too much sauce: Excess liquid makes lasagna watery. Balance sauce with cheese and noodles for the perfect texture.

Uneven layers: Distribute ingredients evenly across each layer to ensure every bite has balanced flavors.

Not covering while baking: Lasagna can dry out or burn on top. Cover with foil initially, then uncover to brown.

Storage / Leftovers Tips

Store leftover chicken lasagna in an airtight container in the refrigerator for up to 4 days. For freezing, wrap individual portions tightly in plastic wrap and aluminum foil; they'll keep for up to 3 months. Reheat refrigerated portions in the microwave for 2–3 minutes or in a 350°F oven for 15–20 minutes until heated through. Frozen lasagna should thaw overnight in the fridge before reheating. To maintain the creamy texture, cover with foil during reheating and add a splash of milk or broth if it seems dry. Proper storage ensures your homemade chicken lasagna recipe and baked chicken lasagna recipe taste just as delicious the next day!