No Boil the Noodles Cheesy Chicken Lasagna
Indulge in the ultimate comfort food with this No-Boil Cheesy Chicken Lasagna, a creamy, cheesy twist on the classic Italian dish. Perfect for busy weeknights or cozy family dinners, this recipe streamlines the prep process by using no-boil lasagna noodles, saving you time without sacrificing flavor. Layers of tender shredded chicken, a rich homemade garlic cream sauce, and a trio of cheeses—mozzarella, ricotta, and Parmesan—create a decadent, melt-in-your-mouth experience. With just 20 minutes of prep time and a golden, bubbly finish, this lasagna is as simple as it is satisfying. Serve with a sprinkle of fresh parsley for a pop of color, and enjoy the ultimate fusion of convenience and indulgence! Keywords: no-boil lasagna, chicken lasagna recipe, cheesy chicken lasagna, easy lasagna recipe, creamy chicken lasagna.
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 9 noodles Lasagna noodles (no-boil)
- 3 cups Shredded mozzarella cheese
- 2 cups Ricotta cheese
- 1 cup Grated Parmesan cheese
- 1.5 cups Heavy cream
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a light coating of butter.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes to create a roux. Slowly pour in the chicken broth and heavy cream, whisking constantly to avoid lumps.
Add Italian seasoning, onion powder, salt, and black pepper to the sauce. Cook the mixture for 3-5 minutes, stirring occasionally, until thickened. Remove from heat and set aside.
In a mixing bowl, combine the ricotta cheese with 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan.
Spread a thin layer of the sauce on the bottom of the prepared baking dish. Place 3 no-boil lasagna noodles in a single layer over the sauce.
Spread a third of the ricotta mixture over the noodles, then a third of the shredded chicken, and a third of the sauce. Sprinkle with 1/2 cup of mozzarella.
Repeat this layering process two more times, finishing with a layer of sauce and the remaining mozzarella and Parmesan cheeses on top.
Cover the dish tightly with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is bubbly and golden brown.
Let the lasagna cool for 10 minutes before slicing and serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
5263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.7 g | 432% | |
| Saturated Fat | 199.0 g | 995% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1449 mg | 483% | |
| Sodium | 7635 mg | 332% | |
| Total Carbohydrate | 152.7 g | 56% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.4 g | ||
| Protein | 355.5 g | 711% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 4525 mg | 348% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2611 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
