Hamdi Saidani This easy chicken lasagna is creamy, cheesy, and full of flavor. It has layers of soft noodles, juicy chicken, rich tomato sauce, and a creamy ricotta filling. Perfect for a cozy family dinner!
Jump to RecipeIngredients Needed:
- Olive oil, for coating baking dish
- 9 to 12 lasagna noodles
- 1 cup ricotta cheese
- 1 egg
- 1/4 cup grated Parmigiano-Reggiano
- Zest of 1 fresh lemon
- 1/2 teaspoon kosher or sea salt, or to taste
- Fresh cracked black pepper, to taste
- 24 ounces tomato sauce
- 2 cups shredded or chopped cooked chicken
- 16 ounces (1 pound) grated mozzarella cheese
How To Make Chicken Lasagna Recipe?
- Preheat the oven: Set the oven to 190°C and grease a 2-quart baking dish with olive oil.
- Cook the lasagna noodles: Boil the noodles until al dente, then rinse under cold water and lay them flat.
- Mix the ricotta filling: In a bowl, combine ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt, and pepper.
- Layer the lasagna: Spread a little tomato sauce on the bottom of the dish, then place 3 to 4 lasagna noodles on top.
- Add the fillings: Spread a third of the tomato sauce over the noodles, followed by half of the ricotta mixture, half of the chicken, and a third of the mozzarella cheese.
- Repeat the layers: Add more noodles, sauce, ricotta, chicken, and mozzarella. Finish with a final layer of noodles, the remaining tomato sauce, and mozzarella cheese.
- Bake the lasagna: Place in the oven and bake for about 45 minutes until the cheese is golden and bubbling.
- Let it cool: Allow it to rest for 10 to 15 minutes before slicing and serving.
Recipe Tips:
- Cook noodles just right: Boil the lasagna noodles until slightly firm (al dente), so they don’t become too soft when baking.
- Use thick tomato sauce: A thicker sauce prevents the lasagna from becoming watery. If your sauce is too thin, simmer it longer to reduce extra liquid.
- Layer evenly: Spread the ricotta, chicken, and sauce evenly across the noodles to ensure every bite is balanced and flavorful.
- Let it rest before cutting: After baking, let the lasagna sit for at least 10 minutes before slicing. This helps the layers set and makes it easier to serve.
- Use fresh mozzarella: Freshly shredded mozzarella melts better than pre-shredded cheese, giving you a gooey and delicious top layer.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover chicken lasagna cool to room temperature. Then, place it in an airtight container or cover the baking dish tightly with plastic wrap. Store in the fridge for up to 3 days.
- Freeze: After cooling, wrap the lasagna tightly in plastic wrap and then in foil, or place individual slices in freezer-safe containers. Freeze for up to 3 months.
- Reheat: Preheat the air fryer to 175°C. Place a slice of lasagna in the basket and heat for 5-7 minutes until the cheese is melted and bubbly.
Nutrition Facts:
- Calories: 480 kcal
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 85mg
- Sodium: 720mg
- Potassium: 460mg
- Total Carbohydrate: 45g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 32g
Try More Nigella Lawson Recipes:
Nigella Chicken Lasagna Recipe
Course: DinnerCuisine: ItalianDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
45
minutesCalories
480
kcalThis easy chicken lasagna is creamy, cheesy, and full of flavor. It has layers of soft noodles, juicy chicken, rich tomato sauce, and a creamy ricotta filling. Perfect for a cozy family dinner!
Ingredients
Olive oil, for coating baking dish
9 to 12 lasagna noodles
1 cup ricotta cheese
1 egg
1/4 cup grated Parmigiano-Reggiano
Zest of 1 fresh lemon
1/2 teaspoon kosher or sea salt, or to taste
Fresh cracked black pepper, to taste
24 ounces tomato sauce
2 cups shredded or chopped cooked chicken
16 ounces (1 pound) grated mozzarella cheese
Directions
- Preheat the oven: Set the oven to 190°C and grease a 2-quart baking dish with olive oil.
- Cook the lasagna noodles: Boil the noodles until al dente, then rinse under cold water and lay them flat.
- Mix the ricotta filling: In a bowl, combine ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt, and pepper.
- Layer the lasagna: Spread a little tomato sauce on the bottom of the dish, then place 3 to 4 lasagna noodles on top.
- Add the fillings: Spread a third of the tomato sauce over the noodles, followed by half of the ricotta mixture, half of the chicken, and a third of the mozzarella cheese.
- Repeat the layers: Add more noodles, sauce, ricotta, chicken, and mozzarella. Finish with a final layer of noodles, the remaining tomato sauce, and mozzarella cheese.
- Bake the lasagna: Place in the oven and bake for about 45 minutes until the cheese is golden and bubbling.
- Let it cool: Allow it to rest for 10 to 15 minutes before slicing and serving.
Notes
- Cook noodles just right: Boil the lasagna noodles until slightly firm (al dente), so they don’t become too soft when baking.
- Use thick tomato sauce: A thicker sauce prevents the lasagna from becoming watery. If your sauce is too thin, simmer it longer to reduce extra liquid.
- Layer evenly: Spread the ricotta, chicken, and sauce evenly across the noodles to ensure every bite is balanced and flavorful.
- Let it rest before cutting: After baking, let the lasagna sit for at least 10 minutes before slicing. This helps the layers set and makes it easier to serve.
- Use fresh mozzarella: Freshly shredded mozzarella melts better than pre-shredded cheese, giving you a gooey and delicious top layer.