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Parmesan Chicken Lasagna

 Parmesan Chicken Lasagna
I have one son who's loves chicken so much that he would eat it at every meal if possible. To tempt him away from chicken nuggets, I concocted this lasagna using chicken.—Dedra Thrash, Fyffe, Alabama
12 ServingsPrep: 40 min. Bake: 45 min. + standing


  • 1/4 cup butter, cubed
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 cups heavy whipping cream
  • 1/2 cup 2% milk
  • 1 cup grated Parmesan cheese
  • 2-1/2 cups ricotta cheese
  • 1-1/2 cups shredded Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 9 lasagna noodles, cooked, rinsed and drained
  • 2 cups cubed cooked chicken
  • 1 cup grape tomatoes, halved
  • Minced fresh parsley, optional


  • In a large saucepan, melt butter. Add garlic; cook 1 minute. Stir in
  • flour until blended; gradually add cream and milk. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Remove from the
  • heat; whisk in grated Parmesan cheese.
  • In a bowl, combine the ricotta, 1/2 cup shredded Parmesan cheese,
  • salt and pepper.
  • Spread 1/2 cup sauce into a greased 13-in. x 9-in. baking dish. Layer
  • with three noodles, 1/2 cup sauce, and half of the ricotta mixture

2 of 2

Parmesan Chicken Lasagna (continued)

Directions (continued)

  • and chicken. Repeat layers. Top with remaining noodles and sauce.
  • Sprinkle with tomatoes and remaining Parmesan cheese.
  • Cover and bake at 375° for 30 minutes. Uncover; bake 15-20
  • minutes longer or until cheese is melted. Sprinkle with parsley if
  • desired. Let stand for 10 minutes before cutting.
  • Yield: 12 servings.
Nutritional Facts: 1 piece equals 442 calories, 30 g fat (18 g saturated fat), 120 mg cholesterol, 502 mg sodium, 21 g carbohydrate, 1 g fiber, 23 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.