Chicken Parmesan Lasagna

Chicken Parmesan Lasagna takes everything you love about two Italian classics — comforting lasagna and cheesy chicken Parmesan — and folds them into one crowd-pleasing casserole. It’s perfect for a busy weeknight when you want something hearty and familiar, or for a casual dinner party where leftovers are an asset. If you love tangy, crunchy chicken flavors as an accompaniment, try our companion crispy dill pickle Parmesan chicken recipe for an alternate weeknight winner.

Why you’ll love this dish

This lasagna balances rich cheeses, shredded chicken, and tangy marinara into a family-friendly meal that reheats beautifully. It’s more approachable than making chicken Parmesan for every guest, yet it keeps the same flavors people ask for again and again.

“A perfect weeknight upgrade — all the flavors of chicken Parmesan without frying a single cutlet.” — a satisfied home cook

Reasons to try it:

• Feeds a crowd without standing watch at the stove.
• Uses cooked chicken, so you can turn leftovers into something special.
• Kid-approved cheesy layers with familiar Italian flavors.
• Easy to customize for low-effort entertaining or weekly meal prep.

How this recipe comes together

Think of the assembly as lasagna logic: sauce, noodle, creamy ricotta mixture, shredded chicken, cheese — repeat. You’ll simmer a jar of marinara briefly with garlic and herbs to boost flavor, cook noodles to al dente, make a simple ricotta-egg binder, and then layer everything in a baking dish. The lasagna bakes covered to meld flavors, then uncovered to brown the cheese on top. Expect about 45–55 minutes total cooking time plus short prep.

What you’ll need

• 2–3 cooked chicken breasts, shredded (rotisserie works great)
• 1 jar marinara sauce (about 24 oz)
• 12 lasagna noodles (regular or no-boil; see notes)
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 2 large eggs
• Fresh basil for garnish (optional)
• 2–3 garlic cloves, minced
• 1–2 tablespoons olive oil
• Salt and black pepper to taste
• Optional seasonings: dried oregano, dried basil, red pepper flakes

Ingredient notes and substitutions:

• No-boil noodles: If using no-boil noodles, slightly increase the sauce so they have enough moisture to cook through.
• Chicken options: Leftover roasted chicken, rotisserie, or poached breasts all work well.
• Dairy swaps: For a lighter version, use part-skim ricotta and mozzarella. For a richer texture, a tablespoon of heavy cream stirred into the ricotta helps.
• Make it vegetarian: Omit the chicken and add layers of sautéed mushrooms, spinach, or eggplant.

Step-by-step instructions

1. Preheat the oven to 375°F (190°C).
2. Make the sauce: In a skillet over medium heat, warm the olive oil and sauté the minced garlic until fragrant (about 30 seconds). Add the jar of marinara, a pinch of dried oregano and dried basil (or fresh if you have it), salt, pepper, and a pinch of red pepper flakes if you like heat. Simmer gently for about 10 minutes to deepen the flavor.
3. Cook the noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente (follow package times). Drain and lay them flat on a sheet of parchment or lightly oiled baking sheet so they don’t stick.
4. Mix the ricotta filling: In a medium bowl, combine ricotta, eggs, a pinch of salt and pepper, and half the Parmesan. Stir until smooth. Taste and adjust seasoning.
5. Assemble: Spread a thin layer of sauce across the bottom of a 9×13-inch baking dish. Lay 3–4 noodles in a single layer (depends on your dish size), spread about one-third of the ricotta mixture over the noodles, sprinkle with shredded chicken, spoon on some sauce, and add a light sprinkle of mozzarella. Repeat 2 more times, finishing with a final noodle layer topped with sauce. Sprinkle the remaining mozzarella and Parmesan evenly on top.
6. Bake covered: Tightly cover the dish with foil and bake for 25 minutes.
7. Brown the top: Remove the foil and bake an additional 15 minutes, or until the cheese is melted, bubbling, and golden.
8. Rest before slicing: Let the lasagna sit 8–10 minutes out of the oven so the layers settle and slices hold together. Garnish with torn fresh basil before serving.

Quick timing summary:

• Active prep: ~20–30 minutes (depending on shredding and assembly speed)
• Bake time: 40 minutes
• Resting: 8–10 minutes
• Total: ~1 hour

Best ways to enjoy it

Serve slices with a crisp green salad and a bright vinaigrette to cut the richness. Garlic bread or a warm baguette rounds out the meal for carb lovers. For contrast, a lighter fried chicken like the Crispy Dill-Pickle Parmesan Chicken or a tangy slaw adds texture and interest.

Plating ideas:

• Spoon a little extra warm marinara on each slice for a saucy presentation.
• Top with fresh basil ribbons and a dusting of extra Parmesan.
• For individual portions, assemble in small ramekins and bake, which makes for attractive single servings.

Storage and reheating tips

Cooling and refrigerating:

• Cool lasagna to room temperature for up to 2 hours (don’t leave longer for food safety).
• Store tightly covered in the refrigerator for 3–4 days.

Freezing:

• Freeze unbaked assembled lasagna (wrapped tightly in foil and plastic) for up to 3 months. Thaw overnight in the fridge before baking.
• Cooked lasagna freezes well in airtight containers for up to 2–3 months. Reheat from frozen at low heat covered until warmed through, then uncover to brown.

Reheating:

• Oven: Reheat individual slices at 350°F (175°C) covered with foil for 15–20 minutes until heated through; remove foil for the last 5 minutes to refresh the top.
• Microwave: Use 1–2 minutes on medium power and allow to rest; results will be softer, not crisp.

Food safety:

• Reheat to an internal temperature of 165°F (74°C) for safe consumption.
• Discard leftovers left at room temperature for more than 2 hours.

Pro chef tips

• Don’t over-sauce: Lasagna should be moist but not soupy. If your sauce is very thin, simmer it to thicken before assembling.
• Salt the water for noodles: It seasons the pasta from the inside out.
• Shred chicken finely: Smaller pieces distribute flavor better and make cutting cleaner slices.
• Even layers: Spread ingredients to the edges so every slice contains noodles, sauce, cheese, and chicken.
• Rest before cutting: This is the single best tip for neat portions — gelatinized proteins and cheese set as the dish rests.
• Shortcut: Use store-bought rotisserie chicken and no-boil noodles to cut prep time in half.

Creative twists

• Buffalo Chicken Parmesan Lasagna: Toss shredded chicken in hot sauce and blue-cheese–ricotta before layering, then top with mozzarella and blue cheese crumbles.
• Veggie-forward: Replace chicken with layers of grilled eggplant, zucchini, and sautéed mushrooms for a vegetarian version with the same satisfying structure.
• Pesto swirl: Mix a couple of tablespoons of pesto into the ricotta for a basil-forward flavor.
• Low-carb: Use thinly sliced roasted zucchini or eggplant in place of noodles.
• Extra-crispy top: Finish under the broiler for 1–2 minutes — watch closely so it doesn’t burn.

Common questions

Q: Can I use leftover chicken or rotisserie chicken?
A: Absolutely. Shredded rotisserie or leftover roasted chicken is ideal and saves time. Aim for 2–3 cups of shredded chicken (about 2–3 breasts).

Q: Do I have to pre-cook the noodles?
A: If using traditional lasagna noodles, cook them until al dente and drain. No-boil noodles can be used, but ensure your sauce is a bit looser or pre-hydrate the noodles with hot water so they cook through evenly.

Q: Can I make this ahead of time?
A: Yes. Assemble the lasagna, cover, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the covered bake time if cold from the fridge.

Q: How do I keep the top from getting too brown?
A: Cover with foil for the majority of the bake, then remove for the final 10–15 minutes. If edges brown too quickly, tent foil lightly.

Q: Is this freezer friendly?
A: Yes. Freeze either unbaked (wrapped tightly in foil and plastic) or baked in an airtight container. Thaw overnight before baking or reheat from frozen at low temperature.

If you want a printable version or a scaled recipe, let me know how many servings you need and I’ll adjust ingredient quantities and timing.

Chicken Parmesan Lasagna

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A comforting casserole combining classic lasagna and chicken Parmesan for a hearty meal that’s perfect for busy weeknights or casual dinner parties.

• Author: ayoboyo021gmail-com
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 70 minutes
• Yield: 8 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: None

Ingredients

Scale 1x2x3x

• 2–3 cooked chicken breasts, shredded
• 1 jar marinara sauce (about 24 oz)
• 12 lasagna noodles (regular or no-boil)
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 2 large eggs
• Fresh basil for garnish (optional)
• 2–3 garlic cloves, minced
• 1–2 tablespoons olive oil
• Salt and black pepper to taste
• Optional seasonings: dried oregano, dried basil, red pepper flakes

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Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet over medium heat, warm olive oil and sauté minced garlic until fragrant (about 30 seconds). Add marinara, oregano, basil, salt, pepper, and red pepper flakes, then simmer for about 10 minutes.
3. Bring a large pot of salted water to a boil. Cook lasagna noodles until al dente. Drain and lay them flat on parchment.
4. In a medium bowl, combine ricotta, eggs, salt, pepper, and half the Parmesan. Stir until smooth.
5. Spread a layer of sauce on the bottom of a 9×13-inch baking dish. Layer 3–4 noodles, then one-third of the ricotta mixture, chicken, some sauce, and a sprinkle of mozzarella. Repeat two more times, finishing with a layer of noodles, sauce, and remaining cheeses on top.
6. Cover with foil and bake for 25 minutes.
7. Remove foil and bake for an additional 15 minutes until cheese is melted and golden.
8. Let the lasagna sit 8–10 minutes before slicing. Garnish with fresh basil if desired.

Notes

For no-boil noodles, increase the amount of sauce slightly. For a vegetarian option, replace chicken with layers of sautéed vegetables.