Step away from the traditional red sauce lasagna and make our elegant, Chicken Lasagna recipe with a creamy sauce.
Our unique Chicken Lasagna version has all the authentic Italian flavors and cheesy parmesan you would find in a classic lasagna recipe. But this creamy version is so much more! Loaded with chicken, asparagus, and mushrooms smothered in a creamy white Hollandaise sauce, it’s extra delicious! Perfect served with a simple side dish like a tangy red leaf salad with lemon vinaigrette and some delicious bread!
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Chicken Lasagna?
Why not? Regular lasagna is most often made with ground beef or seasoned ground sausage, but why not chicken breasts and a handful of fresh mushrooms and asparagus?
- For a vegetarian version, make lasagna Caprese-style by layering lasagna noodles with mozzarella cheese, fresh basil, leaves, tomatoes, and make a sauce with an Italian vinaigrette (here’s our fave Italian Dressing) and cream cheese.
- We like a Florentine version with fresh spinach, a Tuscan version with a white wine sauce, some shredded white cheese like mozzarella; they’re all so easy and so much more delicious than the frozen Stouffer’s varieties.
Ingredients and Variations
We really do have the best ever chicken lasagna recipe! It’s so fresh, colorful, and easy to put together! Start in the skillet, finish in the oven, or even slow cook it in a Crockpot!
CHICKEN Fresh chicken breasts (or seasoned ground chicken) are called for. For something completely different make a Buffalo chicken lasagna with ready-made, breaded, chicken tenders, layered with ricotta cheese, and spinach or zucchini. Ground chicken can also be used.
PASTA Lasagna noodles are boiled before assembling the casserole.
SAUCE This recipe uses a packaged hollandaise, or use homemade! You could also try a ready-made Alfredo sauce, or a homemade version made by adding cheddar and Italian seasoning with garlic to a basic white sauce. Or mix the Alfredo sauce with Ranch dressing, or switch it out entirely with pesto sauce.
VEGGIES A surprise filling of asparagus and mushrooms goes well with the main components. The best ever lasagna is stuffed with any variety of meats, veggies, and cheese!
OTHER ADDITIONS
- Why not experiment and layer the lasagna with bacon, zucchini, chopped artichoke hearts, broccoli, sliced tomatoes, or green chiles?
- Instead of laying the lasagna noodles flat, spread your favorite fillings and roll them up. Place them seam side down, sauce, cheese, and no need to cut the servings out! Just lift out the rolls one at a time and serve.
How to Make Chicken Lasagna
Chicken lasagna is something different than ordinary lasagna, and it’s sure to be a hit! I’ve been making this lasagna for about 30 years, and everyone always raves about it!
- Bake chicken breasts in the oven. Move them to a cutting board and cut them into thin strips or chop.
- Sauté mushrooms and onions in butter, add salt, pepper, basil, and garlic.
- Prepare Hollandaise sauce, shred cheese, boil and drain noodles.
- Spread some Hollandaise on the bottom of a casserole dish.
- Layer noodles, chicken, half the onion and mushroom mixture, half the asparagus, and half the parmesan. Continue to layer, end with a final layer of noodles. Brush with oil, sprinkle with two cheeses.
- Cover with foil and bake according to recipe card below.
Tips and Tricks
- Pre-shredded mozzarella and a jar of hollandaise will save time in the kitchen—no shredding and mixing.
- Lobster can be substituted for the white chicken, as can other firm fishes like cod fillets, even cooked salmon! For a New Years dinner party (in years past), we made a chicken version and a lobster version. Both were devoured!
- For a rich garlic flavor, cut the top off of a whole bulb of garlic, drizzle with olive oil (or melted bacon grease), wrap the entire bulb in foil, and roast in the oven for about 30 minutes. Once the garlic is roasted let it cool and squeeze the cloves out. Mash, and blend in with the sauce.
Storing and Reheating
- The best way to keep chicken lasagna fresh as leftovers is to cover and keep it in the refrigerator for about 4 days. Reheat portions in the microwave.
- Chicken lasagna can be frozen by assembling it in a foil-lined casserole dish overlapping the long edges by 6 inches on each side. Once the dish is frozen, carefully lift the lasagna out and wrap it in the foil, and cover in another layer of plastic wrap. Write the date on the outside and it will keep in the freezer for about 3 months, which makes it a great make-ahead entrée when time is short!
- If freezing unbaked, thaw and remove from the fridge while the oven preheats. It may take a bit more time to heat through.
- If freezing unbaked, thaw and remove from the fridge while the oven preheats. Bake until warmed through, about 30 minutes.
Other Fantastic Recipes To Try!
- Instant Pot Bolognese – perfect used in lasagna!
- Mexican Lasagna – zesty and different
- Pork Loin Roast With Pears – full of flavor
- Sous Vide Roast – popular way to cook roast
- Spinach Lasagna – delicious twist
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 9x15 (or 9x13) 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
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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Adapted from Brimacombe, Karen. “”Death to Dieters” Chicken Lasagna.”Winners: More Recipes from the Best of Bridge. Ed. The Best of Bridge Publishing, Ltd. Calgary: The Best of Bridge Publishing, Ltd., 1988. 140. Print.
