Nigella Lawson Chicken Lasagna
I first made this version of Nigella Lawson’s chicken lasagna on a rainy weeknight when I wanted something comforting but quicker than a full meat-ragù lasagne. It uses simple storecupboard ingredients — shredded chicken, cream cheese, a jar of spaghetti sauce and mozzarella — to deliver a creamy, cheesy traybake that families and picky eaters tend to love. It’s not fussy, it reheats well, and it’s a great way to use leftover roast chicken.
Why you’ll love this dish
This chicken lasagna is comfort food with a short prep time and familiar flavors. Unlike heavy ragù lasagnes, the cream cheese adds a smooth richness without long simmering. It’s ideal for:
- Weeknight dinners when you want something hearty but fast.
- Using leftover chicken or a rotisserie bird.
- Kids and adults who prefer straightforward tomato-and-cheese combinations.
“A quick, cheesy family lasagna — all the comfort of lasagna without hours in the kitchen.”
The combination of cream cheese and bouillon with jar sauce is clever: it enriches the sauce and adds depth without extra stock-making. If you want lasagna that feels indulgent but doesn’t require special skills, this is it.
The cooking process explained
Before we list ingredients, here’s a quick overview so you know what to expect:
- Brown and shred or cube the chicken.
- Cook or soften lasagna noodles (or use no-boil noodles).
- Mix cream cheese, bouillon and spaghetti sauce into a creamy, seasoned filling.
- Layer noodles, chicken mix and mozzarella in a baking dish.
- Bake covered, then uncover to brown the cheese. Rest briefly, then serve.
This gives you a layered, bubbling lasagna in roughly an hour total — mostly baking time.
What you’ll need
- Cooked chicken (shredded or diced) — about 2 cups (leftover roast chicken or 2 boneless chicken breasts cooked and chopped).
- Lasagna noodles — about 9 noodles (or a package of no-boil lasagna sheets).
- Mozzarella cheese — 2 cups shredded (or a mixture of mozzarella and Parmesan).
- Cream cheese — 8 oz (softened; full-fat gives the creamiest result).
- Bouillon — 1 chicken bouillon cube or 1 tsp bouillon granules (or 1/2 tsp paste; adjust to taste).
- Spaghetti sauce — about 2 cups (one standard jar).
Notes and substitutions:
- Swap cream cheese for ricotta (for a lighter texture) or mix ricotta + cream cheese.
- Use low-sodium bouillon if you’re watching salt.
- For a vegetarian twist, use roasted vegetables and vegetable bouillon.
Directions to follow
- Preheat your oven to 375°F (190°C).
- Heat a skillet over medium-high heat. Add a little oil. Cook diced or shredded chicken until lightly browned and heated through. Season with salt and pepper. Remove from heat.
- Cook lasagna noodles according to package instructions until al dente, if using regular noodles. Drain and lay them flat so they don’t stick. (If using no-boil sheets, skip this step.)
- In a bowl, soften the cream cheese. Stir in the bouillon and the spaghetti sauce until smooth and evenly combined. Taste and adjust seasoning — add a pinch of salt or a splash of water if too thick.
- Spoon a little sauce on the bottom of a baking dish to prevent sticking. Lay a layer of noodles over the sauce. Spread a portion of the chicken over the noodles. Spoon over the cream-cheese sauce. Sprinkle with shredded mozzarella.
- Repeat the noodle–chicken–sauce–cheese layers until the dish is full. Finish with a generous top layer of mozzarella for a golden crust.
- Cover the baking dish tightly with aluminum foil. Bake for 25 minutes at 375°F (190°C).
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden. Insert a knife into the center to test: it should be hot and the edges should bubble. (Cooked chicken should reach an internal temp of 165°F / 74°C when measured in thick pieces.)
- Let the lasagna rest for 5–10 minutes before slicing. Resting helps set the layers and makes serving cleaner.
Best ways to enjoy it
- Serve in generous square portions with a crisp green salad (rocket, cherry tomatoes, simple vinaigrette) to cut the richness.
- Offer garlic bread or a crusty baguette for mopping up sauce.
- For a heartier plate, add roasted seasonal veg like broccoli or asparagus on the side.
- Garnish with fresh basil or chopped parsley and a scattering of grated Parmesan for brightness and umami.
How to store & freeze
- Refrigerate: Cool the lasagna to room temperature (no more than 2 hours after baking). Cover tightly with foil or plastic wrap and refrigerate for up to 3–4 days.
- Reheat: Reheat individual portions in the microwave until hot throughout, or warm the whole dish in a 350°F (175°C) oven for 20–30 minutes, covered, until heated through. Remove foil for the last 5–10 minutes to refresh the top.
- Freeze: Cool completely. Wrap the baking dish tightly with two layers of foil or transfer portions to freezer-safe containers. Freeze up to 2–3 months. Thaw in the fridge overnight before reheating.
Food safety tip: Always reheat until steaming and ensure chicken pieces reach 165°F (74°C).
Tricks for success
- Soften the cream cheese first: microwave for 10–15 seconds or leave at room temperature. This makes a silkier sauce.
- If the sauce is too thick, thin it with a few tablespoons of milk or water before layering.
- Use low-sodium bouillon and taste as you go — bouillon can be salty.
- Avoid overcooking noodles — slightly undercook them if they’ll bake in sauce so they end up perfectly tender.
- For an evenly browned top, switch to the broiler for 2–3 minutes at the end, watching very closely.
Creative twists
- Mexican-style: swap spaghetti sauce for enchilada sauce, use taco seasoning on the chicken, and add cheddar and pepper jack cheese.
- Veg-forward: omit chicken and add sautéed mushrooms, spinach, and roasted squash. Use vegetable bouillon.
- Lighter version: use part-skim cream cheese or replace half the cream cheese with ricotta; use less mozzarella.
- Herb and lemon: fold lemon zest and chopped basil into the cream cheese for a fresher flavor profile.
Common questions
Q: Can I use rotisserie chicken?
A: Yes — rotisserie chicken is perfect and speeds up prep. Shred or chop it and warm briefly in the pan with a little oil and seasoning before layering.
Q: Do I have to use bouillon?
A: The bouillon gives depth. If you don’t have it, add 1/4 to 1/2 cup of chicken stock or a splash of Worcestershire sauce to boost flavor. Taste and adjust salt.
Q: Can I assemble this ahead of time?
A: Yes. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours. Add an extra 5–10 minutes to the covered baking time if baking from chilled.
Q: Are no-boil noodles OK?
A: Absolutely. No-boil noodles save time. Ensure there’s enough moisture in the sauce so they hydrate during baking.
Q: How can I prevent a soggy lasagna?
A: Don’t overdo watery add-ins. Cook down high-moisture vegetables first. Also, let the lasagna rest before slicing — it firms up.
Conclusion
If you want to compare proportions or ideas with Nigella’s original take on a comforting lasagne, check out Nigella’s “Lasagne of Love” recipe for inspiration. And if you need a laugh (or a cautionary nudge about cheese hoarding), this playful piece — Dying alone and without any cheese in the fridge — captures why keeping good cheese on hand is a small but essential life skill.
Chicken Lasagna
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Heat a skillet over medium-high heat. Add a little oil. Cook diced or shredded chicken until lightly browned and heated through. Season with salt and pepper. Remove from heat.
- Cook lasagna noodles according to package instructions until al dente, if using regular noodles. Drain and lay them flat so they don’t stick. (If using no-boil sheets, skip this step.)
- In a bowl, soften the cream cheese. Stir in the bouillon and the spaghetti sauce until smooth and evenly combined. Taste and adjust seasoning.
- Spoon a little sauce on the bottom of a baking dish to prevent sticking. Lay a layer of noodles over the sauce.
- Spread a portion of the chicken over the noodles. Spoon over the cream-cheese sauce. Sprinkle with shredded mozzarella.
- Repeat layers until the dish is full, finishing with a generous top layer of mozzarella.
- Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the lasagna rest for 5–10 minutes before slicing.
