You’ll love the fresh “green” twist in this chicken lasagna recipe.
White chicken lasagna is a hearty, wholesome dish made with chicken breasts, mushrooms, asparagus, and hollandaise sauce layered between lasagna noodles and baked under a cheesy topping.
Easy and Cheesy Chicken Lasagna
- Creamy, dreamy, and tasty lasagna is always a family and crowd favorite.
- Cozy, comfort recipes like chicken lasagna are easy to reheat throughout the week.
- Simple steps with ready-made ingredients get this dinner on the table fast.
What’s in Chicken Lasagna?
Chicken: This is a great way to use up leftover rotisserie chicken or turkey to save cooking time. Instead of fresh chicken breasts, ground chicken is another option.
Noodles: Cooked and drained lasagna noodles are used in this recipe. Don’t worry if the noodles break, they’ll be covered with sauce and cheese and the dish will still taste delicious. Don’t forget to cook noodles to ‘al dente’ since they’ll cook a bit more in the oven.
Sauce: This sauce shortcut uses Hollandaise from a packet or a jar for easy prep and cleanup.
Vegetables: Mushrooms and asparagus give this lasagna an elegant look and savory flavor.
Cheese: A great lasagna is great because of all the cheesy goodness. Don’t skimp on the amounts for the best results, and if you can, shred the cheese from a block since pre-shredded cheese has anti-caking agents in it that prohibit the best melt.
Variations
- Swap out the Hollandaise and make a ‘white’ lasagna using a jar of Alfredo sauce or pesto sauce for the same creaminess but a different flavor profile.
- Add or substitute in chopped spinach, slices of tomatoes and zucchini, and chopped artichoke hearts.
- For special occasions, switch out the chicken for lobster or smoked salmon.
- Roll up the lasagna filling for single-serve portions. Place them seam side down and top with sauce and cheese before baking. Easy peasy.
How to Make Chicken Lasagna
- Bake chicken and shred chicken (full recipe below).
- Sauté onions, mushrooms, seasonings and garlic.
- Prepare the Hollandaise sauce, shred the cheese, and cook the lasagna noodles.
- Layer the ingredients in a casserole dish.
- Top lasagna with a final layer of cheese. Bake.
What Sides Go with Chicken Lasagna?
Filling and flavorful chicken lasagna only needs simple sides like a tangy cucumber dill salad or a colorful avocado salad.
Storing Leftover Lasagna
Keep leftover chicken lasagna covered in a container in the refrigerator for about 4 days.
Freeze an assembled chicken lasagna in a foil-lined casserole dish with foil overlapping on the sides for easy removal once it’s frozen. Lift the lasagna out and wrap it in the foil and plastic wrap. Freeze for up to 3 months.
If freezing unbaked, thaw and remove from the fridge while the oven preheats. Add extra bake time if needed.
More Perfect Pasta Dishes
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Chicken Lasagna
Ingredients
- 3 chicken breasts
- 1 small onion diced
- 3-4 cups fresh mushrooms sliced
- ¼ cup butter
- salt and freshly ground black pepper to taste
- 2 Tablespoons basil fresh chopped (or 1 Tablespoon dry)
- 3-4 cloves garlic minced
- 2 cans asparagus drained (or cooked fresh asparagus)
- 2 packages Hollandaise sauce plus ingredients to prepare according to package directions
- 9-12 lasagna noodles depends on pan and noodle size
- 4 cups shredded mozzarella cheese divided (reserve ½ cup for the top)
- 1 ½ cups freshly shredded Parmesan cheese
- 2 Tablespoons olive oil optional
Instructions
- Preheat oven to 350°F. Grease a 9×15 (or 9×13) pan.
- On a baking tray, bake chicken in oven for about 20 minutes or until cooked through. Cut into small strips or chop.
- Meanwhile, in a medium skillet, saute onions and mushrooms in butter on low for about 7-10 minutes until onions are translucent and mushrooms are partially cooked (but not browned). Sprinkle with salt, pepper, basil, and garlic. Cook for 2-3 minutes, until garlic is fragrant.
- Meanwhile, prepare hollandaise sauce, shred cheese, and cook and drain noodles.
- Spread about 3 Tablespoons of Hollandaise sauce on the bottom of the baking pan.
Layer
- 3-4 noodles
- ½ chicken
- ½ onion and mushroom mixture
- ½ asparagus
- ½ hollandaise
- ½ mozzarella cheese
- ½ parmesan
- Repeat
Bake
- Add a layer of noodles on the top. Brush noodles with olive oil if desired (keeps the top from drying out). Sprinkle with ½ cup mozzarella cheese and parmesan.
- Cover with greased foil paper and place pan on a baking sheet. Bake for 1 hour. Allow to rest for 10-15 minutes before cutting.
Notes
- Replace chicken with cooked lobster for a special treat.
- Use fresh steamed asparagus if preferred.
- Keep leftovers in an airtight container in the refrigerator for 4 days.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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