Chicken Lasagna
A lighter and quicker version of classic lasagna, featuring tender chicken, creamy cheese, and flavorful spaghetti sauce, layered perfectly with noodles.
Ingredients
- 3 pieces boneless chicken breasts or 1 whole rotisserie chicken (shredded)
- 9 pieces uncooked ready-to-serve lasagna noodles
- 3 cubes chicken bouillon or 3 teaspoons of chicken paste
- 1 package cream cheese (8 ounces, softened)
- 3 cups shredded mozzarella cheese
- 1 jar spaghetti sauce (28 ounces, your favorite)
Instructions
- Prepare the chicken: If using a rotisserie chicken, shred it. If using chicken breasts, boil in water with 2 bouillon cubes for about 20 minutes until no longer pink. Remove and shred, reserving 1/4 cup of the cooking water.
- Cook the noodles: Cut each lasagna noodle into three-quarters of its length and boil in reserved chicken broth for 5 minutes. Drain and set aside.
- Preheat the oven to 350°F (175°C). Use an 8-inch square casserole dish for layering.
- Mix the chicken filling: In a large bowl, combine shredded chicken, softened cream cheese, 1 cup of mozzarella, and the reserved chicken water until creamy.
- Layer the lasagna: Spread 1/2 cup of spaghetti sauce on the bottom of the casserole dish. Layer noodles, half of the chicken mixture, and 3/4 cup of sauce. Repeat layers once more, finishing with noodles and remaining sauce topped with mozzarella.
- Bake covered: Cover tightly with foil and bake for 35 minutes.
- Bake uncovered: Remove foil and bake for an additional 15 minutes to brown cheese.
- Rest and serve: Let the lasagna rest for 5 minutes before cutting to help set the layers.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.