Cheesy Chicken Lasagna with Marinara Sauce

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Cheesy Chicken Lasagna with Marinara Sauce is a comforting family dinner that combines tender layers of pasta, savory shredded chicken, and a melty cheese blend, all enveloped in a rich marinara sauce. This dish is not only visually appealing but also incredibly satisfying, making it a perfect choice for weeknight meals or cozy gatherings.

Why You’ll Love This Recipe

This easy cheesy chicken lasagna recipe is a hit for several reasons:

• Layers of creamy ricotta and gooey mozzarella create a deliciously cheesy experience.
• Shredded chicken adds protein and flavor, making it a filling option for the whole family.
• Marinara sauce ties everything together with its rich, tangy goodness.
• This dish can be made ahead of time and easily reheated for convenience.
• Leftovers taste even better the next day!

Ingredients

• 9 lasagna noodles
• 2 cups shredded cooked chicken
• 1 ½ cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 3 cups marinara sauce
• 1 large egg
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh basil and parsley, for garnish

How to Make Cheesy Chicken Lasagna

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, egg, dried oregano, garlic powder, salt, and pepper. Mix until well blended.
4. Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish to prevent sticking.
5. Layer three lasagna noodles over the sauce, then spread half of the ricotta mixture over the noodles.
6. Add half of the shredded chicken on top of the ricotta layer, followed by 1 cup of marinara sauce and 1 cup of mozzarella cheese.
7. Repeat the layering process: three more noodles, the remaining ricotta mixture, the remaining chicken, 1 cup of marinara sauce, and 1 cup of mozzarella cheese.
8. Top with the final three noodles, the remaining marinara sauce, and the grated Parmesan cheese.
9. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
10. Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh basil and parsley before serving.

Tips for the Best Results

• Ensure that the chicken is fully cooked before shredding for safety.
• For a creamier texture, consider adding a little milk to the ricotta mixture.
• Letting the lasagna sit after baking allows the layers to set, making it easier to serve.

Easy Variations

• Substitute ground turkey or beef for the shredded chicken for a different protein option.
• Add sautéed vegetables like spinach or mushrooms for extra nutrition and flavor.
• Use a mix of cheeses, such as provolone or gouda, for a unique twist.

What to Serve With It

• A crisp green salad with a vinaigrette dressing.
• Garlic bread or breadsticks to soak up the sauce.
• Steamed vegetables like broccoli or green beans for a balanced meal.

Storage and Reheating

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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, about 20-25 minutes. You can also microwave individual portions for convenience.

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