I first made this Cheesy Lasagna Chicken on a hectic weeknight when I wanted all the comfort of lasagna without the afternoon-long prep. It’s a layered bake that swaps beef for ground chicken, so it feels lighter but still sings with ricotta, melty mozzarella, and a crunchy golden top. If you want a family-friendly oven meal that’s easy to scale, this one hits the spot.

Why you’ll love this dish

This recipe gives you lasagna flavor with less fuss. Ground chicken cooks quickly, so you skip long simmering times. The ricotta and egg mixture keeps the layers creamy and cohesive, while mozzarella and Parmesan create that addictive browned-cheese finish. It’s approachable for weeknights, friendly for picky eaters, and easy to double for guests.

“My kids asked for seconds and called it ‘real lasagna’—but it came together in under an hour.” — a family dinner favorite

Quick wins: budget-friendly protein, straightforward pantry ingredients, and no special equipment beyond a skillet and baking dish. Make it for busy weeknights, casual Sunday suppers, or when you want something cozy that reheats beautifully.

How this recipe comes together

This is a simple layered bake: you brown seasoned ground chicken, stir a silky ricotta-egg filling, and layer everything with noodles and marinara in a baking dish. The oven does the heavy lifting—covered baking to heat through, then an uncovered finish to bubble and brown the cheese. Expect about 45–55 minutes total from start to finish if the noodles are pre-cooked; add 10–12 minutes if you need to boil noodles.

High-level steps:

Brown and season the ground chicken.
Mix the ricotta, egg, and seasonings into a smooth filling.
Layer sauce, noodles, chicken, and ricotta in a baking dish.
Top with mozzarella and Parmesan, bake covered, then uncover to brown.

What you’ll need

1 pound ground chicken (or ground turkey)
9 lasagna noodles (regular or oven-ready)
2 cups marinara sauce (use your favorite jarred sauce or homemade)
2 cups ricotta cheese
2 cups shredded mozzarella cheese (part-skim or whole milk)
1/2 cup grated Parmesan cheese
1 egg
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil for garnish (optional)

Substitutions & notes:

Oven-ready (no-boil) noodles save time — no pre-boil needed. If using regular noodles, boil until al dente.
Swap ricotta for cottage cheese (drained) for a looser texture, or use part-skim cheeses to cut calories.
Add sautéed spinach or mushrooms into the chicken layer for extra veggies.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
If using regular lasagna noodles, boil them until al dente, drain, and lay flat to prevent sticking.
Heat a large skillet over medium. Add the ground chicken and cook, breaking it up with a spoon, until no pink remains and the internal temperature reaches 165°F (74°C). Season with salt, pepper, garlic powder, and Italian seasoning. Drain any excess fat.
In a bowl, combine ricotta, egg, a pinch of salt, pepper, and a little extra Italian seasoning. Stir until smooth.
Spread a thin layer (about 1/2 cup) of marinara on the bottom of the prepared baking dish.
Layer three cooked lasagna noodles over the sauce. Spoon and spread about one-third of the cooked chicken, then dollop and gently spread one-third of the ricotta mixture. Spoon more marinara over the top. Repeat twice to make three layers, ending with noodles.
Pour remaining marinara over the top layer and sprinkle evenly with shredded mozzarella and grated Parmesan.
Cover the dish tightly with foil and bake for 25 minutes.
Remove the foil and bake for another 15 minutes, or until the cheese is bubbly and golden.
Let the lasagna chicken rest for 8–10 minutes before slicing. Garnish with fresh basil and serve.

Best ways to enjoy it

Serve slices with a crisp green salad dressed simply in lemon and olive oil to cut the richness. Garlic bread or warm focaccia are classic companions; for a lighter plate, roast a tray of broccoli or sautéed green beans. For drink pairings, a medium-bodied red like Chianti or a bright Pinot Noir complements the tomato and cheese. For a kid-friendly plate, add steamed carrots or a simple fruit cup.

How to store & freeze

Refrigerator: Cool to room temperature, cover tightly or transfer to an airtight container, and store up to 3–4 days.
Reheating: Reheat single servings in the microwave until steaming hot (165°F / 74°C) or warm a whole dish in a 350°F (175°C) oven, covered, until heated through (about 20–30 minutes), then uncover to refresh the top.
Freezing: Freeze wrapped tightly in plastic and foil or in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. For best texture, freeze in individual portions if you plan to microwave.

Food safety tip: Always ensure ground chicken reaches 165°F (74°C) when cooking, and reheat leftovers to the same temperature.

Pro chef tips

Don’t over-sauce: Too much marinara makes slicing messy. A thin base layer plus moderate sauce between layers is ideal.
Crisp the top: For an extra golden finish, broil on high for 1–2 minutes after baking—watch closely to avoid burning.
Prevent watery cheese: If your ricotta is very wet, drain it in a fine mesh sieve for 30 minutes or fold in a tablespoon of cornstarch to stabilize.
Even layers: Spread fillings with the back of a spoon or an offset spatula for consistent slices.
Save time: Use pre-cooked rotisserie chicken or leftover shredded chicken to skip the browning step — reduce added salt accordingly.

Creative twists

Spinach & mushroom: Sauté mushrooms and spinach with garlic; mix into the chicken layer for more vegetables.
Pesto switch: Replace half the marinara with basil pesto for a fresh, herby take.
Low-carb: Substitute zucchini ribbons or thinly sliced eggplant for noodles; roast slices first to reduce moisture.
Spicy: Add red pepper flakes or swap regular marinara for a spicy arrabbiata.
Cheesy broccoli chicken lasagna: Fold blanched broccoli florets into the ricotta layer for extra texture (inspired by family-style comfort bakes).

Your questions answered

Q: Do I need to cook the lasagna noodles first?
A: Only if you’re using traditional dried noodles. Boil until al dente and drain. Oven-ready/no-boil noodles can be layered straight from the box — they’ll hydrate in the sauce while baking.

Q: Can I make this ahead and bake later?
A: Yes. Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the baking time if cold from the fridge. For longer storage, freeze assembled (unbaked) for up to 3 months.

Q: Can I use shredded rotisserie chicken instead of ground chicken?
A: Absolutely. Shredded chicken works well. Toss it with the seasoning and a little sauce so it isn’t dry. The texture will be different but still delicious.

Q: What if my dish is too watery after baking?
A: A watery bake usually comes from excess sauce or very moist fillings. Next time, reduce sauce slightly, drain or press wet ricotta, and cook off excess moisture from vegetables before layering. If it happens now, drain excess liquid before serving and let slices rest longer to firm up.

Conclusion

If you want more ideas and variations on chicken-lasagna-style bakes, check out this detailed take on Cheesy Chicken Lasagna – Simply Delicious for ingredient swaps and layering tips. For another family-friendly version that adds vegetables and different cheeses, see Chicken Lasagna {Family Favorite} – Spend With Pennies.