This is a full lasagna — proper layers, bubbling cheese, the works — built around a rotisserie chicken and no-boil noodles so it lands on the table in 38 minutes. It feeds four easily, and the assembly scales up without any extra complexity, which makes it a genuinely low-stress option when you need to feed more people than usual on a weeknight.
Why this recipe works
Two things carry this recipe. First, thinning the marinara with water gives no-boil noodles exactly the liquid they need to soften through — too little and the edges stay tough, too much and the whole thing turns soupy. The ratio here is calibrated for a 9-inch square dish, so if you scale up to a 9×13, increase both the sauce and water proportionally or the noodles in the center won’t fully cook. Second, the lemon zest in the ricotta layer does real work: it cuts the heaviness of the whole-milk ricotta and the cheese pull, so the dish doesn’t feel leaden after the first few bites. It’s a small addition that keeps a rich baked pasta from becoming a slog to eat.
If something goes sideways
- Noodles are still firm after baking: The foil wasn’t sealed tightly enough, and steam escaped. Press the foil firmly around all four edges next time. If it’s already out of the oven, add two tablespoons of water around the edges, re-cover tightly, and return to the oven for five more minutes.
- The bottom layer is dry and stuck to the dish: The dish wasn’t greased, or the first sauce layer was too thin. Always spread sauce directly on the greased bottom before the first noodle layer — it acts as a barrier and keeps things from welding to the pan.
- Cheese on top is pale after broiling: Broiler elements vary widely. Move the dish to the top rack and give it another 60 to 90 seconds, watching constantly. Skip the garnish — not worth the extra dish.
- Lasagna is watery when you cut into it: The spinach likely released moisture. Pat baby spinach dry before layering, especially if it was recently washed. Let the finished lasagna rest for five minutes before cutting — this alone reduces pooling significantly.
- Doubling the recipe for guests and the center isn’t cooked through: A 9×13 pan runs deeper than a 9-inch square. Add four to five minutes of covered bake time before pulling the foil, and test the noodles in the center with a knife tip before broiling.
Storage and reheating
Leftovers keep in an airtight container in the refrigerator for up to four days. To reheat a single portion, add a teaspoon of water to the container or plate, cover loosely with a damp paper towel, and microwave in 90-second intervals until hot through — this prevents the noodles from drying out. For larger portions, cover with foil and reheat in a 350°F oven for 15 to 20 minutes. To freeze, cut into individual portions, wrap tightly in plastic wrap and then foil, and freeze for up to two months. Thaw overnight in the refrigerator before reheating; do not reheat from frozen or the noodles turn rubbery at the edges before the center is warm.
Speedy Chicken Lasagna (Weeknight No-Boil)
Equipment
- 9-inch square (2-qt) baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Microplane or garlic press
- Flexible spatula
- Chef’s knife and cutting board
- Ladle or large spoon
- Aluminum Foil
Ingredients
- 1 tsp extra-virgin olive oil for greasing the dish
- 3 cups marinara sauce preferably Rao’s or another high-quality jarred sauce
- ½ cup water loosens sauce for no-boil noodles
- 1 ½ cups whole-milk ricotta
- 1 large egg
- 2 cloves garlic finely grated
- ½ tsp lemon zest
- 1 tsp kosher salt Diamond Crystal; reduce slightly if using Morton
- ½ tsp freshly ground black pepper
- ¼ tsp red pepper flakes optional
- 3 cups baby spinach roughly chopped; about 3 oz
- 2 cups shredded rotisserie chicken about 10 oz cooked
- 9 sheets no-boil lasagna noodles about 7 oz total; Barilla or DeLallo
- 2 cups low-moisture mozzarella, shredded 8 oz
- ½ cup Parmesan, finely grated 2 oz
- ¼ cup fresh basil leaves, torn for garnish
Instructions
- Preheat and Prep: Heat oven to 450°F (232°C) with rack in the middle. Lightly grease a 9-inch square (2-qt) baking dish with 1 tsp olive oil.
- Ricotta Mixture: In a bowl, whisk together 1 1/2 cups ricotta, 1 large egg, 2 grated garlic cloves, 1/2 tsp lemon zest, 1/2 tsp of the salt, 1/2 tsp pepper, and 1/4 tsp red pepper flakes (optional) until creamy and spreadable.
- Loosen Sauce: Combine 3 cups marinara with 1/2 cup water; stir until pourable and glossy. Taste and adjust salt as needed.
- Prep Fillings: Roughly chop 3 cups spinach; shred 2 cups cooked chicken into bite-size strands.
- Base Layer: Spread 1/2 cup thinned sauce over the dish bottom. Arrange 3 no-boil noodles in a single layer (trim if necessary).
- Layer 1: Spread 3/4 cup ricotta mixture, half the spinach, 1 cup chicken, 3/4 cup mozzarella, and 2 tbsp Parmesan. Spoon 1 cup sauce evenly over the top.
- Layer 2: Add 3 noodles, 3/4 cup ricotta mixture, remaining spinach, remaining 1 cup chicken, 3/4 cup mozzarella, 2 tbsp Parmesan, and 1 cup sauce.
- Top: Add final 3 noodles, spread remaining 1/2 cup sauce, then top with 1/2 cup mozzarella and 1/4 cup Parmesan. Cover tightly with foil (tent slightly to prevent sticking).
- Bake: Bake covered for 15 minutes at 450°F (232°C) until bubbling at the edges.
- Broil: Uncover and broil on high for about 3 minutes, 6 inches (15 cm) from the element, until deeply golden and lightly blistered. Watch closely.
- Rest and Serve: Let rest 5 minutes for cleaner slices. Garnish with torn basil and, if you like, a light drizzle of olive oil.
Notes
Lisa’s Tips:
- Saucier is Safer: No-boil noodles love moisture. If your sauce is very thick, add an extra 2–3 tbsp water.
- Brightness Boost: A teaspoon of pesto swirled into the top sauce layer adds herbal depth without extra work.
- Protein Swap: Use leftover roast turkey or poached chicken; just shred finely so layers stay even.
- Dairy Tweaks: Sub cottage cheese (blended) for ricotta; use part-skim mozzarella to lighten.
- Gluten-free: Use GF no-boil lasagna sheets and check your marinara label.
- No Broiler? Bake uncovered an extra 3–4 minutes to get light browning.
- Leftovers keep 3 days refrigerated; reheat covered at 350°F (177°C) for 12–15 minutes.
- For a creamier profile, fold 1/4 cup heavy cream into the marinara before layering.
- If using thicker no-boil sheets, add another 2–3 tbsp water to the sauce.
Nutrition
Your questions, answered
Can I use fresh lasagna noodles instead of no-boil?
No — fresh noodles will overcook and turn mushy here. This recipe’s sauce ratio and bake time are specifically designed for dry no-boil sheets, which absorb liquid gradually. If no-boil noodles aren’t available, use regular dried sheets boiled to just under al dente, and reduce the water added to the marinara by half.
Can I assemble this the night before and bake it the next day?
Yes, and it works well for feeding a group. Assemble fully, cover tightly with foil, and refrigerate for up to 24 hours. Pull it from the fridge 20 minutes before baking so it isn’t ice-cold in the center, and add five minutes to the covered bake time.
What can I use instead of rotisserie chicken?
Any cooked, shredded chicken works — leftover roast chicken, poached breasts, or even canned chicken in a pinch. The key is that the meat is already cooked and reasonably seasoned, since it won’t pick up much additional flavor during the short bake time.
How do I scale this up to feed eight people?
Use a 9×13-inch baking dish and double all ingredients. Keep the oven at 450°F but extend the covered bake time by four to five minutes before removing the foil to broil. The deeper fill in a larger pan needs more time to heat through to the center.
My jarred marinara is very thick. Does that matter?
Yes — thick sauce won’t provide enough moisture for the no-boil noodles to cook properly. Make sure you’re adding the full half cup of water called for in the recipe, and stir it into the sauce before layering rather than pouring it in separately.
What to cook next
- Quick White Chicken Chili
- Quick Chicken Enchiladas Rojas
- Quick Weeknight Calzone Recipe
- Quick Chicken Noodle Soup