Low-Cheese Chicken Lasagna

Low-Cheese Chicken Lasagna


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Lasagna is a great way to please a hungry crowd, but it can get a bit heavy on the cheese. This chicken lasagna solves that problem for you. It has half the cheese of normal lasagna but keeps all the flavor.

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Time needed

20 min preparation + 40 min cooking

Serving Size / Yield

6 servings


  • 9 whole lasagna noodles
  • ½ C. butter
  • 1 onion, diced
  • 1 clove garlic, minced
  • ½ C. flour
  • 1 tsp. salt
  • 2 C. low-sodium chicken broth
  • 1½ C. milk
  • 2 C. mozzarella cheese, shredded
  • 1 C. grated Parmesan cheese,
  • 2 tsp. Italian seasoning
  • 1 C. Ricotta Cheese
  • 2 C. chicken, cooked and sliced
  • 2 C. spinach
  • 1 jar marinara sauce
  • Olives, sliced (optional)

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Preheat oven to 350ºF. Cook noodles in salted water until al dente. Rinse with cold water. In a large saucepan, melt the butter. Cook onion and garlic in the butter until tender. Add flour and simmer till bubbling. Stir in the broth, marinara, and milk; bring back to a boil and cook for 1 minute. Stir in 1 cup of mozzarella cheese and 1/2 cup Parmesan. Add in Italian seasoning and stir. Spread 1/3 of the sauce in baking dish. Layer with 3 of the noodles. Add all of the ricotta and half the chicken. Arrange 3 more of the noodles over the chicken and layer with 1/3 of the sauce, the spinach, and the remaining cup of mozzarella cheese and 1/2 cup Parmesan cheese. Arrange last 3 noodles on top and cover with remaining sauce, cheese, and chicken. Top with olives if desired. Bake for 40 minutes. Serve hot.

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