Zesty, cheesy, and utterly delicious, this chicken lasagna with tomato sauce is here to shake up your dinner routine. Perfect for those who love a classic lasagna but crave a little something different, this recipe promises layers of flavor that will have everyone asking for seconds.
Why This Recipe Works
- The combination of tender chicken and rich tomato sauce adds a hearty twist to the traditional lasagna.
- Layering the lasagna with a mix of cheeses ensures every bite is as gooey and delicious as the last.
- Pre-cooking the noodles is a thing of the past with this no-boil method, saving time without sacrificing texture.
Ingredients
- 2 cups shredded cooked chicken
- 3 cups tomato sauce
- 9 no-boil lasagna noodles
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Equipment Needed
- 9×13 inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Knife and cutting board
- Wooden spoon
Instructions
Preheat and Prepare
Preheat your oven to 375°F. Lightly grease your baking dish with olive oil to prevent sticking. In a bowl, mix the ricotta cheese with half of the mozzarella and Parmesan cheeses, setting the rest aside for topping.
Layer the Lasagna
Spread a thin layer of tomato sauce at the bottom of the dish. Place three lasagna noodles over the sauce. Add a layer of the cheese mixture, followed by shredded chicken, and another layer of sauce. Repeat the layers twice more, ending with a layer of sauce.
Top and Bake
Sprinkle the remaining mozzarella and Parmesan cheeses on top. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Let It Rest
Allow the lasagna to rest for 10 minutes before slicing. This helps the layers set, making it easier to serve.
Serve and Enjoy
Slice the lasagna into portions and serve warm. Pair with a side salad or garlic bread for a complete meal.
Tips and Tricks
For an even richer flavor, consider browning the chicken in a skillet with a bit of olive oil and garlic before shredding it. If you’re short on time, store-bought rotisserie chicken works wonderfully. To make the lasagna extra creamy, mix an egg into the ricotta cheese mixture. For a crispier top, broil the lasagna for the last 2-3 minutes of baking. Always let the lasagna rest before cutting to ensure clean slices.
Recipe Variations
- Vegetarian Version: Substitute the chicken with sautéed mushrooms and spinach for a meat-free alternative.
- Spicy Kick: Add red pepper flakes to the tomato sauce for a bit of heat.
- Extra Cheesy: Layer in slices of provolone cheese between the noodles for an extra cheesy experience.
- White Sauce: Replace the tomato sauce with a homemade béchamel for a creamy twist.
- Gluten-Free: Use gluten-free lasagna noodles to accommodate dietary restrictions.
Frequently Asked Questions
Can I make this lasagna ahead of time?
Absolutely! Assemble the lasagna up to a day in advance, cover, and refrigerate. When ready to bake, you may need to add a few extra minutes to the baking time since it will be cold from the fridge.
Can I freeze the lasagna?
Yes, this lasagna freezes beautifully. Bake it as directed, let it cool completely, then wrap tightly in foil and freeze. To reheat, thaw in the refrigerator overnight and bake at 375°F until heated through.
What’s the best way to shred chicken?
Using two forks is the simplest method. Hold the chicken with one fork and pull it apart with the other. For larger quantities, a stand mixer with the paddle attachment can shred chicken in seconds.
Summary
This chicken lasagna with tomato sauce is a delightful twist on the classic, offering layers of flavor and cheesy goodness. Perfect for family dinners or special occasions, it’s sure to become a favorite.