Cheesy lasagna made using shredded chicken in place of ground beef or sausage.

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
12
Yield:
1 9x13-inch lasagna
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Bring a large pot of water to a boil over medium-high heat and add chicken breasts; reduce heat and let simmer until chicken falls apart easily with a fork and is no longer pink, 10 to 15 minutes. Drain water, shred chicken with 2 forks, and set aside.

  • While chicken is boiling, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and lay noodles in a single, flat layer on a paper towel to dry.

  • Heat butter in a small saute pan over medium-high heat. Saute onion and garlic in the hot butter just until onion is translucent, 5 to 7 minutes.

  • Mix shredded chicken, onion-garlic mixture, 1 cup spaghetti sauce, ricotta cheese, 1/2 of the Parmesan cheese, and Italian seasoning together in a large bowl.

  • Mix remaining spaghetti sauce and remaining Parmesan cheese together in another bowl. Spread a thin layer on the bottom of a glass 9x13-inch baking dish. Layer 3 lasagna noodles, spread chicken mixture on top, then add another thin layer of the sauce mixture. Repeat, leaving a final layer of noodles on top. Top with remaining sauce. Sprinkle mozzarella and Cheddar cheese on top.

  • Bake in the preheated oven until heated through and cheese bubbles, about 45 minutes.

Nutrition Facts

382 calories; protein 23.7g; carbohydrates 36.2g; fat 15.6g; cholesterol 56mg; sodium 781.3mg. Full Nutrition
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