Why You’ll Love This this Hearty Homemade Chicken Lasagna
This chicken lasagna transforms your regular weeknight dinner into something that feels fancy enough for company, but honestly, it’s way easier than you think. You get all those rich, melty layers of cheese and tender shredded chicken without the fuss of making complicated sauces from scratch – just toss everything together and let the oven do the heavy lifting. Plus, with cottage cheese sneaking in some extra protein and keeping things lighter than traditional lasagna, you can totally justify that second helping, right?
Ingredients List
This chicken lasagna keeps things simple with ingredients you can probably grab during your regular grocery run, no fancy specialty items required.
- 10 uncooked lasagna noodles
- 1 lb boneless skinless chicken breast
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (12 ounce) can tomato paste
- 1 1/2 cups sliced fresh mushrooms
- 1/4 cup chopped onion
- 1 tablespoon dried basil
- 1 3/4 teaspoons salt, divided
- 1/8 teaspoon garlic powder
- 3 cups 2% fat cottage cheese
- 1/2 cup egg substitute
- 1/2 cup grated parmesan cheese
- 1/3 cup minced fresh parsley
- 1/2 teaspoon pepper
- 2 cups shredded part-skim mozzarella cheese
A Few Ingredient Notes:
- The cottage cheese and part-skim mozzarella keep this lighter than traditional lasagna while still delivering that creamy, cheesy goodness
- Egg substitute cuts down on cholesterol compared to whole eggs, but you can totally use one regular egg if that’s what you have
- Fresh parsley adds a bright pop of flavor, but dried works in a pinch – just use about half the amount
- Those canned tomatoes are doing double duty here, keeping things budget-friendly while still giving you that rich tomato base
Step by Step Directions
Making this chicken lasagna is straightforward and perfect for a hearty family dinner that comes together in manageable steps.
- Cook lasagna noodles according to package directions, then drain and set aside.
- Broil chicken breast 6 inches from heat until juices run clear, let cool for 15 minutes, then shred with two forks.
- In a large nonstick skillet, combine shredded chicken, diced tomatoes, tomato paste, sliced mushrooms, chopped onion, dried basil, 3/4 teaspoon salt, and garlic powder.
- Bring mixture to a boil, then reduce heat, cover and simmer for 25-30 minutes.
- In a separate bowl, combine cottage cheese, egg substitute, parmesan cheese, minced parsley, pepper, and remaining 1 teaspoon salt.
- Coat a 13×9-inch baking dish with cooking spray.
- Layer half the noodles in the dish, overlapping them.
- Add half the cheese mixture, then half the chicken mixture, then half the mozzarella.
- Repeat all layers once more.
- Cover and bake at 375°F for 25-30 minutes until bubbly.
- Reveal and bake 5 minutes longer.
- Let stand 15 minutes before cutting and serving.
For even better results when mixing your cheese filling, consider using a professional stand mixer to achieve the perfect smooth consistency.
Substitutions and Variations
• Lighter version – Substitute Greek yogurt for half the cottage cheese, use part-skim cheeses throughout, and load up on extra veggies.
Your waistband will thank you, even if your comfort-food-loving heart feels slightly betrayed.
• Make-ahead magic – Assemble the whole thing, cover tightly, and refrigerate for up to two days or freeze for up to three months.
Just add extra baking time if cooking from frozen, because patience is apparently a virtue we all need to practice.
Additional Things to Serve With This Dish
This hearty lasagna practically begs for some equally comforting companions to round out your dinner table.
• Simple green salad – Toss together some mixed greens, cherry tomatoes, and a light vinaigrette to cut through all that cheesy richness.
Because let’s face it, we need at least one thing on our plate that doesn’t make us question our life choices.
• Garlic bread – Whether you go store-bought or make your own, that buttery, garlicky goodness is basically mandatory with any pasta dish.
I mean, who are we kidding here.
- Roasted vegetables – Zucchini, bell peppers, or broccoli work beautifully, and they’ll make you feel slightly less guilty about the cheese mountain you just consumed.
- Caesar salad – The crisp romaine and tangy dressing provide the perfect contrast to all those melted layers.
Plus, it’s fancy enough to make this feel like a proper dinner party instead of just another Tuesday night carb fest.
• Steamed asparagus – Quick, easy, and it adds some actual color to your plate beyond various shades of beige and white.
Cooking Tips & Tricks (Chef’s Notes)
A few pro moves can turn your chicken lasagna from decent to absolutely divine, and trust me, these little tricks make all the difference.
• Don’t skip the resting time** – I know waiting 15 minutes feels like torture when that bubbling masterpiece is staring at you, but cutting too early turns your beautiful layers into a saucy mess**.
Use this time to clean up or pour yourself a well-deserved glass of wine.
• Pre-cook your mushrooms separately – Sauté them in a dry pan first to get rid of excess moisture, otherwise they’ll make your lasagna watery.
Nobody wants soggy bottom syndrome in their pasta.
• Shred your own mozzarella – Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly.
Fresh mozzarella gives you those gorgeous, stretchy cheese pulls that make for perfect Instagram shots.
• Season each layer – Don’t just dump all your seasoning in the sauce and call it a day.
A light sprinkle of salt, pepper, and herbs between layers creates depth instead of flat, one-note flavor.
• Cover with foil initially – This prevents the top from getting too brown while the inside heats through.
Remove it for the last few minutes to get that golden, bubbly top we all live for.
• Use a meat thermometer – The center should hit 165°F to guarantee everything’s properly heated and food-safe, especially with that chicken.
Nutritional Facts
This chicken lasagna delivers a satisfying balance of protein and comfort, making it a healthier twist on the classic Italian dish.
- Calories per serving: Approximately 385 calories (based on 8 servings)
- Protein powerhouse: Each serving packs about 32g of high-quality protein from chicken, cottage cheese, and mozzarella
- Lower fat content: Using 2% cottage cheese and part-skim mozzarella reduces saturated fat compared to traditional lasagna
- Calcium boost: Provides roughly 25% of daily calcium needs from the three cheese varieties
- Lycopene source: Diced tomatoes and tomato paste deliver antioxidant lycopene for heart health
- Reduced cholesterol: Egg substitute instead of whole eggs cuts cholesterol by approximately 186mg per serving
- Carbohydrate content: About 28g of carbs per serving, primarily from pasta and tomatoes
- Sodium consideration: Contains approximately 780mg sodium per serving, mainly from cheeses and canned tomatoes
- Fiber content: Provides 3-4g of fiber per serving from vegetables and whole grain pasta (if substituted)
- Vitamin benefits: Rich in B-vitamins from chicken and folate from enriched pasta
- Portion control friendly: Dense protein content helps with satiety, making smaller portions more satisfying
Fun “Did You Know?”
While lasagna originated in ancient Greece rather than Italy, your homemade chicken version connects you to centuries of culinary evolution.
I find it fascinating that the word “lasagna” comes from the Greek “lasagnum,” meaning chamber pot—quite different from today’s elegant dish!
You’re actually making what’s considered a modern twist, since traditional lasagna typically uses beef or pork.
The layering technique you’re using dates back to the Middle Ages, when cooks uncovered this method prevented ingredients from mixing.
Each bite you’ll take represents over 2,000 years of recipe refinement across multiple cultures and continents.
