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

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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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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