This easy and delicious Chicken Lasagna by Nigella Lawson is a creamy, comforting meal that’s perfect for any occasion. With layers of ricotta, tender chicken, and melted mozzarella, it’s a simple yet satisfying dish. You can easily adapt it with ingredients you have on hand, making it a flexible weeknight dinner.
Ingredients Needed
- Olive oil (for coating baking dish)
- 9 to 12 lasagna noodles (about 250 to 300g)
- 1 cup (240g) ricotta cheese
- 1 egg
- 1/4 cup (25g) grated Parmigiano-Reggiano
- Zest of 1 fresh lemon
- 1/2 teaspoon kosher or sea salt (or to taste)
- Fresh cracked black pepper (to taste)
- 24 ounces (680g) tomato sauce
- 2 cups (280g) shredded or chopped cooked chicken
- 16 ounces (450g) grated mozzarella cheese
How To Make Chicken Lasagna
- Preheat the oven: Preheat your oven to 375°F (190°C). Lightly coat a 2-quart (2L) baking dish with olive oil and set aside.
- Cook the lasagna noodles: Cook the lasagna noodles according to package instructions until al dente. Rinse under cold water and lay flat to cool. Set aside.
- Prepare the ricotta mixture: In a medium bowl, combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt, and pepper. Set this mixture aside.
- Assemble the lasagna: Spread a light layer of tomato sauce on the bottom of the baking dish. Layer 3 to 4 lasagna noodles over the sauce. Top with a third of the tomato sauce, then a layer of half the ricotta mixture. Add half of the cooked chicken and then a third of the mozzarella cheese.
- Repeat the layers: Continue layering as follows: noodles, sauce, ricotta mixture, chicken, mozzarella. Finish with a final layer of noodles, the remaining tomato sauce, and the remaining mozzarella cheese.
- Bake: Place the lasagna in the oven and bake for about 45 minutes, or until the cheese on top is melted and golden.
- Cool and serve: Remove from the oven and allow to cool for 10 to 15 minutes before serving. Enjoy!
Recipe Tips
- Cook the noodles al dente: Don’t overcook the lasagna noodles; they will continue cooking in the oven. This will keep them firm and prevent a soggy lasagna.
- Drain and cool noodles properly: After rinsing the noodles, lay them flat so they don’t stick together. This will make layering easier.
- Layer evenly: Make sure to spread the ricotta mixture and chicken evenly between the layers to ensure each bite has the perfect balance of ingredients.
- Use whole milk ricotta: For a creamier and richer taste, choose whole milk ricotta instead of low-fat.
- Let it rest before serving: After baking, allow the lasagna to cool for 10 to 15 minutes. This helps the layers set and makes it easier to cut.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover lasagna cool to room temperature. Then, cover it with plastic wrap or foil and store it in the fridge for up to 3 to 4 days.
- Freeze: If freezing, wrap the lasagna tightly in plastic wrap and then foil to prevent freezer burn. It will be kept in the freezer for up to 3 months. Thaw in the fridge before reheating.
- Reheat: Preheat your oven to 350°F (175°C). Cover the lasagna with foil and bake for 20-30 minutes, or until heated through. Remove the foil for the last 5 minutes to allow the top to crisp up.
Nutrition Facts
Serving Size: 1 serving (approximately 1/4 of the total recipe)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 800mg
- Total Carbohydrate: 30g
- Dietary Fiber: 3g
- Protein: 19g
Try More Nigella Recipes:
- Nigella Lawson Vegetarian Lasagna Recipe
- Nigella Roast Vegetable Soup Recipe
- Nigella Spinach And Ricotta Lasagne
- Nigella Pea And Asparagus Risotto
Nigella Lawson Chicken Lasagna
Description
This easy and delicious Chicken Lasagna by Nigella Lawson is a creamy, comforting meal that’s perfect for any occasion. With layers of ricotta, tender chicken, and melted mozzarella, it’s a simple yet satisfying dish. You can easily adapt it with ingredients you have on hand, making it a flexible weeknight dinner.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Lightly coat a 2-quart (2L) baking dish with olive oil and set aside.
- Cook the lasagna noodles: Cook the lasagna noodles according to package instructions until al dente. Rinse under cold water and lay flat to cool. Set aside.
- Prepare the ricotta mixture: In a medium bowl, combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt, and pepper. Set this mixture aside.
- Assemble the lasagna: Spread a light layer of tomato sauce on the bottom of the baking dish. Layer 3 to 4 lasagna noodles over the sauce. Top with a third of the tomato sauce, then a layer of half the ricotta mixture. Add half of the cooked chicken and then a third of the mozzarella cheese.
- Repeat the layers: Continue layering as follows: noodles, sauce, ricotta mixture, chicken, mozzarella. Finish with a final layer of noodles, the remaining tomato sauce, and the remaining mozzarella cheese.
- Bake: Place the lasagna in the oven and bake for about 45 minutes, or until the cheese on top is melted and golden.
- Cool and serve: Remove from the oven and allow to cool for 10 to 15 minutes before serving. Enjoy!
Notes
- Cook the noodles al dente: Don’t overcook the lasagna noodles; they will continue cooking in the oven. This will keep them firm and prevent a soggy lasagna.
- Drain and cool noodles properly: After rinsing the noodles, lay them flat so they don’t stick together. This will make layering easier.
- Layer evenly: Make sure to spread the ricotta mixture and chicken evenly between the layers to ensure each bite has the perfect balance of ingredients.
- Use whole milk ricotta: For a creamier and richer taste, choose whole milk ricotta instead of low-fat.
- Let it rest before serving: After baking, allow the lasagna to cool for 10 to 15 minutes. This helps the layers set and makes it easier to cut.
Nigella Lawson Chicken Lasagna