Speedy Chicken Lasagna (Weeknight No-Boil)
No-boil noodles and rotisserie chicken cut the prep time on this weeknight lasagna down to just over 30 minutes without skipping the layered, cheesy result. A touch of lemon zest and chili flakes keep the flavors sharp alongside the chicken and ricotta filling. It bakes up with golden edges and holds together cleanly when sliced.
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
Calories: 825kcalCarbohydrates: 49gProtein: 70gFat: 40gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 273mgSodium: 2594mgPotassium: 989mgFiber: 5gSugar: 9gVitamin A: 3955IUVitamin C: 20mgCalcium: 758mgIron: 3mg
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