| | | |

Chicken and Roasted Garlic Lasagna

Chicken and Roasted Garlic Lasagna

We had friends coming for dinner and my dear friend Kyle was running in a race the following day so I wanted to make something healthy yet filled with carbohydrates to give her a boost for the race. I had leftover roasted chicken to use up so I decided to make a lasagna with chicken and roasted garlic. I also used the remaining Roasted Garlic and Basil Marinara I had in the freezer. It was really easy to make and very delicious. I loved the flavor of the chicken with the creamy ricotta cheese. It was a big hit with everyone.

Chicken and Roasted Garlic Lasagna:

Chicken Mixture Ingredients:

  • 2 cups roasted chicken, shredded
  • 2 bulbs of roasted garlic
  • 1/4 sweet yellow onion, diced finely
  • 5-6 baby bell peppers, diced finely (I used red & yellow)
  • 6-7 fresh basil leaves, chopped
  • Dried oregano, to taste
  • Sea salt and freshly cracked pepper, to taste

Chicken and Roasted Garlic Lasagna

How to Make Chicken and Roasted Garlic Lasagna

Prepare the roasted garlic. Click the link for instructions.

Place the shredded chicken, roasted garlic, diced onion, diced bell peppers, chopped basil leaves, oregano, sea salt, and freshly cracked pepper to taste on a large cutting board. Chop all the ingredients together and mix thoroughly.

Chicken and Roasted Garlic Lasagna

Other Ingredients:

  • 1 (15 oz) container ricotta cheese
  • 1 egg
  • 5-6 fresh basil leaves, chopped
  • Dried Oregano, to taste
  • Fresh nutmeg, grated, to taste
  • 1/2 cup + 3 tbsp of Parmesan cheese (divided)
  • 4 cups of marinara
  • 9 whole wheat lasagna noodles, cooked per instructions
  • Mozzarella cheese, shredded
  • Roasted Garlic and Basil Marinara

Chicken and Roasted Garlic Lasagna

Preheat oven to 375 degrees.

Coat a large 9×13 baking dish with cooking spray. In a large bowl, add ricotta, egg, 1/2 cup of Parmesan cheese, fresh chopped basil, nutmeg, oregano, sea salt, and freshly cracked pepper, to taste. Combine until mixed thoroughly. Meanwhile, cook the lasagna noodles per instructions then drain.

Layer a 9 x 13-inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the chicken mixture on top and sprinkle with a bit of mozzarella; spoon some sauce over the cheese; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese, the remaining 3 tablespoons of Parmesan cheese, and a sprinkle of basil or oregano.

Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes. Let cool for 5 minutes before slicing. Enjoy.

Chicken and Roasted Garlic Lasagna

Click here for a printable version of this recipe – For the Love of Cooking.net

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. I made this without the peppers and onions because my kids don’t like “chunks.” Instead, I added ground up fresh spinach. When my kids asked what the green stuff was, I told them it was Italian seasoning. They LOVED it.

  2. It’s in the oven as we speak….I hope it turns out well! I added spinach and used the no-bake noodles. I’m crossing my fingers! I will say that I absolutely LOVED the roasted garlic step! It was so fun squeezing that garlic out! Haha!

  3. SO GOOD !!!!!!! used dry italian seasoning, instead of individuals and more cheese than required ! 😀 next time – i will do as reviewed above and sub spinach, to try it that way ! a Winner and a Keeper !

  4. Made this last night, but I’m wondering if you mean the smaller container of ricotta? 14.5 oz, I believe. 32 oz seemed to overtake an otherwise tasty dish! Thanks.

    1. Diane,

      While looking at the ingredients photo, I think you are right, it does look like a 15 oz container. Thanks for letting me know about my typo! I am glad you still liked the lasagna!


    1. Hi Suz, I just calculated it based on 8 servings and it’s 8 points. I used 15oz ff ricotta, 4 oz pasta (since I figure that’s about 9 sheets), 1 cup marinara and added 1 TBSP olive oil for roasting the garlic. You can tweak it a little and it’ll probably go down a point.

  5. Pingback: Gallery Chef