This easy rotisserie chicken lasagna is the perfect blend of cheesy, saucy, and comforting, and it's packed with protein. It's so delicious and convenient to make, too. I use store-bought marinara, no-boil lasagna noodles, and leftover rotisserie chicken to make this lasagna super easy to assemble!
Table of Contents
Why I Love This Recipe
I was craving lasagna the other night, but I didn't have any ground beef at home to make a classic meat sauce. I had all of the other ingredients I needed, though, and I had some leftover rotisserie chicken, so I decided to try making a rotisserie chicken lasagna.
It honestly is so much quicker and easier to put together than making regular lasagna, and don't tell my grandma, but I think it's better than the classic Italian-style one, too. The shredded chicken pairs perfectly with the rich marinara sauce and melty mozzarella, and it kind of reminds me of chicken parmesan. So, next time you're craving lasagna (or chicken parm), this recipe won't disappoint!
Preheat the oven to 375˚F and lightly coat a 13x9-inch baking dish with nonstick spray. Spread 1 cup of marinara sauce evenly across the bottom. Layer one-third of the lasagna noodles on top, followed by all of the ricotta cheese, 1 cup of mozzarella, and half of the shredded rotisserie chicken. Spoon over 1 cup of marinara sauce.
Step 2: Build the Second Layer
Add another layer of lasagna noodles, followed by the remaining chicken and another cup of mozzarella cheese.
Step 3: Finish with the Final Layer
Place the last layer of lasagna noodles on top and pour over the remaining marinara sauce, ensuring everything is evenly coated.
Step 4: Bake the Lasagna
Cover the dish tightly with foil and bake for 1 hour.
Remove the foil, sprinkle the remaining ¼ cup of mozzarella on top, and bake for an additional 5 minutes until the cheese is melted.
Let the lasagna rest for a few minutes before slicing and serving.
My Expert Tips
Use High-Quality Marinara Sauce: A good-quality store-bought sauce makes a big difference in flavor.
Don’t Skip the Resting Time: Letting the lasagna sit before slicing helps it hold together better.
Make It Ahead: Assemble the lasagna a day in advance and refrigerate before baking for an easy meal.
Customize the Cheese: Add Parmesan or provolone for an extra cheesy bite.
Freeze for Later: This lasagna freezes well—just bake, cool completely, and store in an airtight container.
FAQ's About This Rotisserie Chicken Lasagna Recipe
Can I use regular lasagna noodles instead of no-boil?
Yes! Just cook them according to package instructions before assembling the lasagna.
How long does this lasagna last?
Store leftovers in an airtight container in the fridge for up to 3 days. I suggest reheating the lasagna in the oven at 350°F for 10 minutes or microwave for about 30 seconds.
Can I add vegetables?
Absolutely! Spinach, mushrooms, or zucchini make great additions to the layers.
Can I freeze this lasagna?
Yes! Wrap it tightly in plastic wrap and foil before freezing for up to 3 months.
My Final Thoughts
This rotisserie chicken lasagna is a quick and delicious twist on a classic lasagna recipe. It’s creamy, cheesy, and packed with extra flavor and protein from the shredded chicken, making it an ideal go-to meal for busy nights. If you give it a try, let me know what you think!
Rotisserie Chicken Lasagna Recipe Made with 5 Ingredients
This easy rotisserie chicken lasagna is the perfect blend of cheesy, saucy, and comforting, and it's packed with protein. It's so delicious and convenient to make, too. I use store-bought marinara, no-boil lasagna noodles, and leftover rotisserie chicken to make this lasagna super easy to assemble!
1. Preheat the oven to 375˚F. Lightly coat a 13x9x2-inch baking dish with nonstick cooking spray.
2. Spread 1 cup of marinara sauce evenly across the bottom of the baking dish.
3. Layer one-third of the lasagna noodles over the sauce. Spread all of the ricotta cheese on top, followed by 1 cup of mozzarella and half of the chicken. Spoon over 1 cup of marinara sauce.
4. Add another layer using one-third of the noodles, the remaining chicken, and 1 cup of mozzarella.
5. Finish with the final layer of noodles and the remaining marinara sauce.
6. Cover the dish tightly with foil and bake for 1 hour.
7. Remove the foil, sprinkle the remaining ¼ cup of mozzarella over the top, and bake for an additional 5 minutes, or until the cheese is melted.
8. Let the lasagna rest for a few minutes before serving. Enjoy!
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