Chicken and Roasted Garlic Lasagna
We had friends coming for dinner, and my friend was running a race the next day, so I wanted to make something carb-loaded but healthy. I had leftover roasted chicken to use up, so I made this easy chicken and roasted garlic lasagna recipe with some of the remaining roasted garlic and basil marinara I had in the freezer. This chicken lasagna recipe was easy to make and a big hit with everyone, and paired nicely with a kale Caesar salad and crusty bread.
Chicken and Roasted Garlic Lasagna
Chicken Mixture Ingredients:
- 2 cups roasted chicken, shredded
- 2 bulbs of roasted garlic
- ¼ yellow onion, diced finely
- 5-6 baby bell peppers, diced finely (I used red & yellow)
- 6-7 fresh basil leaves, chopped
- Dried oregano, to taste
- Sea salt and freshly cracked pepper, to taste
Other Ingredients:
- 1 (15-oz) container ricotta cheese
- 1 egg
- 5-6 fresh basil leaves, chopped
- Dried Oregano, to taste
- Fresh nutmeg, grated, to taste
- ½ cup + 3 tbsp of Parmesan cheese (divided)
- 4 cups of roasted garlic and basil marinara
- 9 lasagna noodles, cooked per instructions
- Mozzarella cheese, shredded
How to Make Chicken and Roasted Garlic Lasagna:
Prepare the roasted garlic. Click the link for instructions.
Preheat oven to 375 degrees. Coat a large 9×13-inch baking dish with cooking spray.
Place the shredded chicken, roasted garlic, diced onion, diced bell peppers, chopped basil leaves, oregano, sea salt, and freshly cracked pepper to taste on a large cutting board. Chop all the ingredients together and mix thoroughly.
In a large bowl, combine ricotta, egg, ½ cup of Parmesan cheese, fresh chopped basil, nutmeg, oregano, sea salt, and freshly cracked pepper to taste. Combine until mixed thoroughly.
Meanwhile, cook the lasagna noodles in a large pot of salted water, per the package instructions, then drain.
Layer a 9 x 13-inch baking pan with just enough sauce to cover the bottom. Lay three lasagna noodles in the pan.
Spread a bit of ricotta mixture over the noodles, then spoon a little chicken mixture over and sprinkle with a bit of mozzarella.
Spoon some sauce over the cheese; repeat the layering.
Finish with a layer of noodles and remaining sauce.
Sprinkle with mozzarella, the remaining 3 tablespoons of parmesan cheese, and a dusting of dried basil or oregano.
Bake covered in a preheated oven for 30 minutes.
Uncover and bake for 15 minutes.
Let cool for 10 minutes before slicing. Enjoy.
Equipment
Ingredients
Chicken Mixture Ingredients:
- 2 cups roasted chicken shredded
- 2 bulbs of roasted garlic
- ¼ yellow onion diced finely
- 5-6 baby bell peppers diced finely (I used red & yellow)
- 6-7 fresh basil leaves chopped
- Dried oregano to taste
- Sea salt and freshly cracked pepper to taste
Other Ingredients:
- 1 (15-oz) container ricotta cheese
- 1 egg
- 5-6 fresh basil leaves chopped
- Dried Oregano to taste
- Fresh nutmeg grated, to taste
- ½ cup + 3 tbsp of Parmesan cheese divided
- 4 cups of roasted garlic and basil marinara
- 9 lasagna noodles cooked per instructions
- Mozzarella cheese shredded
Instructions
- Prepare the roasted garlic. Click the link up above for instructions.
- Preheat the oven to 375 degrees. Coat a large 9x13-inch baking dish with cooking spray.
- Place the shredded chicken, roasted garlic, diced onion, diced bell peppers, chopped basil, oregano, sea salt, and freshly cracked pepper to taste on a large cutting board. Chop all the ingredients together and mix thoroughly.
- In a large bowl, add ricotta, egg, ½ cup of Parmesan cheese, fresh chopped basil, nutmeg, oregano, sea salt, and freshly cracked pepper, to taste. Combine until thoroughly mixed.
- Meanwhile, cook the lasagna noodles in a large pot of salted water, according to the package instructions, then drain.
- Layer a 9 x 13-inch baking pan with just enough sauce to cover the bottom.
- Lay three lasagna noodles in the pan.
- Spread a bit of ricotta mixture over the noodles, then spoon a little chicken mixture over and sprinkle with a bit of mozzarella.
- Spoon some sauce over the cheese; repeat the layering.
- Finish with a layer of noodles and remaining sauce.
- Sprinkle with mozzarella cheese, the remaining 3 tablespoons of parmesan cheese, and a sprinkle of basil or oregano.
- Bake covered in a preheated oven for 30 minutes.
- Uncover and bake for 15 minutes.
- Let cool for 10 minutes before slicing. Enjoy.
I’m making this for dinner tonight and I’m really excited about it!
omg i made this yesterday for my mother in law’s birthday and it was an absolute hit!! thank you so much for the recipe!
I made this without the peppers and onions because my kids don’t like “chunks.” Instead, I added ground up fresh spinach. When my kids asked what the green stuff was, I told them it was Italian seasoning. They LOVED it.
I like the spinach idea someone posted. Can I use no bake lasagna noodles?
Yes you can. Just skip the step of cooking the noodles. Enjoy!
It’s in the oven as we speak….I hope it turns out well! I added spinach and used the no-bake noodles. I’m crossing my fingers! I will say that I absolutely LOVED the roasted garlic step! It was so fun squeezing that garlic out! Haha!
SO GOOD !!!!!!! used dry italian seasoning, instead of individuals and more cheese than required ! 😀 next time – i will do as reviewed above and sub spinach, to try it that way ! a Winner and a Keeper !
Made this last night, but I’m wondering if you mean the smaller container of ricotta? 14.5 oz, I believe. 32 oz seemed to overtake an otherwise tasty dish! Thanks.
Diane,
While looking at the ingredients photo, I think you are right, it does look like a 15 oz container. Thanks for letting me know about my typo! I am glad you still liked the lasagna!
Cheers,
Pam
Has anyone figured up the WW Point Plus value on this??
Hi Suz, I just calculated it based on 8 servings and it’s 8 points. I used 15oz ff ricotta, 4 oz pasta (since I figure that’s about 9 sheets), 1 cup marinara and added 1 TBSP olive oil for roasting the garlic. You can tweak it a little and it’ll probably go down a point.
How much marinara sauce is needed?
Alaina,
Thanks for letting me know! I have corrected the recipe. I used four cups of marinara.
Pam