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Chicken Lasagna
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8 ounces (10) uncooked dried lasagna noodles

Meat Sauce

1/2 pound bulk Italian sausage

1 medium (1 cup) onion, chopped

1 (8-ounce) package (2 cups) fresh mushrooms, sliced

2 medium (2 cups) zucchini, cut into 1/4-inch slices, halved

1/3 cup water

1 (14 1/2-ounce) can Italian-style diced tomatoes

1 (6-ounce) can tomato paste

1 tablespoon Italian seasoning  

1 teaspoon garlic salt

1 teaspoon sugar

1/4 teaspoon pepper

2 cups cubed 1/2-inch cooked chicken


1 cup crumbled feta cheese

1/4 cup chopped fresh parsley

4 ounces ricotta cheese  

1 large Land O Lakes® Egg, slightly beaten

10 (3/4-ounce) slices Land O Lakes® Provolone Cheese

 *Substitute 3/4 teaspoon each dried oregano leaves, dried marjoram leaves and dried basil leaves. ** Substitute cream-style cottage cheese.

How to make

  1. STEP 1

    Heat oven to 350°F. Cook lasagna noodles according to package directions. Drain.

  2. STEP 2

    Place sausage and onions in 12-inch skillet; cook over medium-high heat 8-10 minutes or until sausage is brown and onions are tender. Drain off fat. Add mushrooms and zucchini.

  3. STEP 3

    Reduce heat to medium. Cook, stirring occasionally, 6-7 minutes or until vegetables are crisply tender. Stir in water, tomatoes, tomato paste, Italian seasoning, garlic salt, sugar and pepper. Stir in cooked chicken.

  4. STEP 4

    Combine all filling ingredients except provolone cheese in bowl. Arrange half of noodles in greased 13x9-inch baking pan. Spread with half of filling; spoon half of meat sauce over top. Layer with half of provolone cheese slices. Layer with remaining noodles. Spread with remaining filling; spoon remaining meat sauce over top.

  5. STEP 5

    Cover with aluminum foil. Bake 40 minutes. Uncover; top with remaining provolone cheese slices. Continue baking 5-10 minutes or until heated through. Let stand 10 minutes before serving.

Tip #1

- Two (6-ounce) boneless, skinless chicken breasts, poached and cubed will yield 2 cups of cooked chicken. To poach chicken, cover chicken breasts with water in 10-inch skillet. Bring to a boil. Reduce heat to medium. Cover; cook 15-18 minutes or until chicken reaches 165°F. and juices run clear when pierced with a fork.

Tip #2

- To make ahead, assemble recipe as directed except for final layer of cheese. Cover tightly with aluminum foil; freeze. To bake, thaw overnight in refrigerator. Bake, covered, 40 minutes. Uncover; layer with remaining provolone cheese. Continue baking as directed.

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