Chicken Lasagna

Chicken Lasagna, layers of chicken, vegetables, and cheese all baked to perfection.
chicken lasagna recipe from

I’ve been making this chicken lasagna recipe for many years.

I’ll never forget the first time, everyone just LOVED it!

It’s a family favorite, I used to make it for my parents long before I was married, everyone raved over it and the sauce is so yummy!
Lasagna is a great meal to prep ahead of time, or just make, bake, and eat. You choose.
I don’t tend to make lasagna all the time, classic Lasagna or this chicken lasagna… so both are quite special in my house.
One other really special meal is Chicken Francaise.
These are probably some of the more time consuming meals, I like to keep things pretty simple on the day to day.
It’s well worth the effort, everyone talks about it for days and they love it when there are leftovers. I’ve made a double batch and it certainly gets gobbled up quickly!
This recipe freezes well too.
Depending on how large or small the casserole dish you use will depend on the amount of ingredients, add or reduce as needed.
You can make this with no bake noodles or if you don’t want to boil the noodles add 1/2 cup more chicken broth so they bake up nicely.
chicken and vegetable lasagna


1 lb Lasagna noodles
 3 cups fresh spinach, or 1-2 boxes thawed frozen spinach with water squeezed out
4 grated carrots
8 oz ricotta cheese 
1 egg
1 teaspoon dry oregano
4 cups mozzarella cheese
2 lbs cooked chicken, shredded
3 cups thickened chicken broth (2 tablespoons cornstarch or 2 tablespoons butter and 2 tablespoons flour) HOW TO MAKE A SAUCE HERE.
4 cloves garlic, diced
1 lb sliced mushrooms, optional
Add and delete any vegetable you’d prefer, zucchini, fresh chopped spinach, asparagus, and broccoli are all good choices too.
Like classic lasagna, you’ll have everything ready and begin layering the ingredients.
chicken and vegetable lasagna
Bake the lasagna until the internal temperature is at least 165ยฐ. the cheese should be completely melted.
chicken and vegetable lasagna
Cover with foil and bake, then remove foil the last 5 minutes so melt the cheese on top. 
Add some Parmesan or Romano cheese and brown it on top a bit.
Top with diced fresh parsley if desired.
chicken lasagna with spinach and carrots with a chicken gravy sauce
Allow the lasagna to cool 20 minutes before slicing into it.
I’m often impatient… either way it’s delicious.

chicken vegetable lasagna @createdbydiane

This recipe is full of flavor.

If you prefer a creamier gravy, add some heavy cream to it as its’ cooking (think country gravy style).

I used to use frozen spinach, but now fresh baby spinach is available and I do prefer it. But use what you have.

Can I use other vegetables?

Yes, use what you like. Zucchini, broccoli, peppers, onions, and asparagus are all great options.

Do I have to add vegetables?

No, you can make it with chicken, cheese, and sauce, it’ll still be delicious.

Do I have to pre-boil the lasagna noodles?

No, you can use them out of the box, just add some more sauce so they soften nicely as they are being baked.


Chicken Lasagna

A delicious lasagna made with chicken, vegetables, and cheese. No need to boil the lasagna noodles, this dish is so delicious, and everyone will love it.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Chicken, Main Dish, Pasta
Cuisine: American, Italian
Servings: 12 servings
Author: Diane Schmidt, Created by Diane


  • 1 lb Lasagna noodles
  • 3 cups fresh spinach leaves or 1-2 boxes thawed frozen spinach
  • 4 carrots grated
  • 8 oz ricotta cheese
  • 1 egg
  • 1 teaspoon dry oregano
  • 4 cups mozzarella cheese
  • 2 lbs cooked chicken shredded (chopped then mixed with 1 cup thickened chicken broth)
  • 2-3 cups thickened chicken broth optional add 4 cloves diced garlic when heating the sauce
  • 1 lb sliced mushrooms optional
  • Add and delete any vegetable you'd prefer zucchini, asparagus or broccoli are good options.


  • In a 13x9 pan
  • Boil lasagna noodles for 10 minutes (or use dry noodles and add an additional 1/2-1 cup chicken broth to the recipe)
  • Assembling the lasagna is easier if you have all the items ready and in front of you.
  • Starting with thickened chicken broth (use cornstarch or heat butter and flour making a roux then slowly add chicken stock to thicken, like a gravy) Spread on the bottom of the casserole pan so the noodles don't stick to the bottom of the pan.
  • Add a layer of lasagna noodles
  • with a spatula spread on ricotta cheese (you can add an egg and some garlic powder and oregano)
  • then add chicken, spinach, carrots, and thickened broth
  • Add mozzarella cheese and repeat.
  • Finish the top noodle with mozzarella cheese on top. Add parmesan cheese if desired.
  • Cover with foil.
  • Bake at 350 for 30-45 minutes (if the noodles are warm, the chicken gravy is hot and the chicken is warm. It'll take longer to cook if the items are room temperature or cold.
  • The internal temperature of the lasagna should be at least 165ยฐ be sure to check it in multiple areas, especially in the center. The cheese should be completely melted.
  • Remove the foil for the last 5 minutes to get the cheese a little golden.
  • Allow to cool for 20 minutes or longer, then slice and serve.
  • If you prep this the day ahead, remove it from the fridge for an hour, then put it in a preheated oven. It'll take longer to bake up to 1 1/2 hours.
Baked all up hot and gooey, I can never wait to dig into all this deliciousness!

Chicken Vegetable Lasagna @createdbydiane


  1. Oh my gosh. You need to post exactly what you do to make that deliciousness. That looks so yummy. I promise I did not lick the monitor….

  2. mmmm….love chicken lasagna! Sadly…I get mine frozen from a box as I am such a horrible cook! ๐Ÿ™ But yours looks dee-lish!

  3. That looks delish! I am JUST NOW following you back from last week's Friday FOllow – SHAME on me! Sorry ๐Ÿ™ Have a lovely day! I love your food shots – very nice!

  4. yum-o-licious. i am going to have to lift this recipe and give it a taste.
    can't wait to make it!

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