Chicken Lasagna Recipe

    8 Servings


  • 1 White Onion, finely diced
  • 1 large Red Pepper, finely diced
  • 2 cloves Garlics, minced
  • 4 tablespoons Unsalted Butter
  • 1 1/2 teaspoons Kosher Salt, divided
  • 4 tablespoons All-Purpose Flour
  • 1 cup Low Sodium Chicken Broth
  • 2 cups Low Fat Milk
  • 1/2 teaspoon Dried Parsley
  • 1/2 teaspoon Basil
  • 1/4 teaspoon Black Pepper, ground
  • 15 ounces Ricotta Cheese, (one container)
  • 1/2 cup Parmesan Cheese, divided
  • 12 sheets No Boil Lasagna Noodles
  • 1 pound Chopped Frozen Spinach, thawed and thoroughly drained
  • 2 cups Cooked Shredded Chicken
  • 2 cups Mozzarella Cheese
  • 1 cup Cheddar Cheese


  1. Preheat oven to 350°F. Grease a 13x9-inch glass baking dish; set aside.
  2. Melt the butter in a large skillet over medium-high heat. Add the onion and the red pepper, and sauté for 3 minutes, until the onion is soft and translucent.
  3. Add the garlic and ½ teaspoon of the salt and cook for another minute. Sprinkle the flour over the mixture; stir for about 1 minute, until thoroughly combined, then slowly pour in the chicken stock and the milk.
  4. Cook, stirring constantly, until thickened and bubbly, about 5-8 minutes. Add the parsley, basil, and pepper; taste and add an additional ½ teaspoon of the salt if necessary. Set aside.
  5. In a small bowl, combine the ricotta, the remaining ½ teaspoon of salt, and ¼ cup of the Parmesan cheese.
  6. Spread about 1/3 cup of the sauce over the bottom of the prepared baking dish.
  7. Top with 4 of the noodles, breaking into pieces as needed to fit.
  8. Top with 1 cup of the sauce, half of the ricotta cheese mixture, half of the spinach (make sure you have squeezed out as much moisture as possible from the spinach before adding it to the lasagna), 1 cup of the chicken, 1/3 cup of the cheddar cheese and 2/3 cup of the mozzarella cheese.
  9. Repeat these layers once, starting with the noodles. Place the last 4 noodles over the top of the assembled layers; top with the remaining sauce and sprinkle with last 1/3 cup of cheddar, 2/3 cup of mozzarella, and remaining ¼ cup of Parmesan cheese.
  10. Bake, uncovered, for 50-55 minutes, until bubbly and cheese is golden. Allow to stand for 10-15 minutes before cutting and serving. 


Source: Adapted from Betty Crocker
Adapted from Betty Crocker
Cooking Method:
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Related Recipes:
Copycat Recipes, Tomato Recipes, Baked Recipes, Italian Recipes, Dinner Recipes, Lasagna Recipes, Freezer Meal Recipes
Recipe Yields:
8 Servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Stephie Predmore
Source: Adapted from Betty Crocker
Prep Time: 35 minutes
Cook Time: 50 minutes
Total Time: 85 minutes

Nutrition Facts

Servings Per Recipe 8

Amount Per Serving
Calories from Fat 186
Calories 524

% Daily Value*
Total Fat 23g
  Saturated Fat 12g
Sodium 619mg
Total Carbohydrate 31g
  Dietary Fiber 3g
  Sugars 5g
Protein 36g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Stephie Predmore

About Stephie

Stephie is all about encouraging the art of cooking in her friends and family through her blog, Stephie Cooks. We love that she's also encouraging classic favorites as our Copycat Recipe expert, taking back of the box favorites and updating them for the way we eat today.