Hearty Chicken Lasagna Recipe
Hearty Chicken Lasagna Recipe photo by Taste of Home

Hearty Chicken Lasagna Recipe

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Give this good-for-you lasagna a try. The lean chicken is a nice change of pace from traditional lasagnas calling for Italian sausage or ground beef. —Sharon Skildum, Maple Grove, Minnesota
TOTAL TIME: Prep: 50 min. Bake: 40 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 50 min. Bake: 40 min. + standing
MAKES: 12 servings


  • 12 lasagna noodles
  • 2 cans (14-1/2 ounces each) diced tomatoes, drained
  • 3 cans (6 ounces each) tomato paste
  • 2 cups sliced fresh mushrooms
  • 1/3 cup chopped onion
  • 4-1/2 teaspoons dried basil
  • 1-3/4 teaspoons salt, divided
  • 1/8 teaspoon garlic powder
  • 4 cups shredded cooked chicken
  • 2 eggs, lightly beaten
  • 4 cups (32 ounces) 2% cottage cheese
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup minced fresh parsley
  • 3/4 teaspoon pepper
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese


  1. Cook noodles according to package directions. Meanwhile, in a large saucepan, combine tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer 25 minutes to allow flavors to blend. Add chicken; heat through.
  2. Preheat oven to 375°. In a large bowl, combine eggs, cottage cheese, Parmesan cheese, parsley, pepper and remaining salt.
  3. Drain noodles. Place four noodles in a 13x9-in. baking dish coated with cooking spray. Layer with a third of the cheese mixture, chicken mixture and mozzarella cheese. Repeat layers twice.
  4. Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is lightly browned. Let stand 15 minutes before cutting. Yield: 12 servings.
Originally published as Hearty Chicken Lasagna in The Ultimate Potluck Cookbook 2011, p166

This recipe pairs well with a medium red wine.

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Reviewed Jan. 9, 2013

I loved this recipe, as my traditional lasagne seems always to come out runny and not a solid slice type of dish. My husband, however, found it to be a little dry and wanted a bit more sauce and perhaps more cottage cheese mixture.

Reviewed Dec. 31, 2012

Prep time took a little longer than I had expected, but the lasagna was awesome! We were able to freeze half of it.

Reviewed Nov. 28, 2012

I made this with leftover turkey from Thanksgiving instead of the chicken. I was awesome! You never knew you were eating leftovers with a change up like this. Now my family will look forward to there being extra turkey but I will make it other times too with the chicken. Just make sure to use a deep 9x13 dish or it is too much filling and it bubbles over.

Reviewed Nov. 28, 2012

I like to use the base recipe. I would use the Montery-Jack Cheese as a cheese that will melt well into the base recipe. Use the grated Parmesan as well - the taste will excell. LOL :-)

Reviewed Nov. 27, 2012

oops - meant to say not enough mozzarella

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