Easy One Pot Chicken Lasagna
There’s the lasagna we all think of – layers of pasta, sauce, and cheese painstakingly assembled in a baking dish – but the lasagna I’m sharing today leaves out the fussy parts and keeps all the deliciousness. The best part? It’s an easy one-pot chicken lasagna. In other words, it’s the shortcut you need when craving a hearty pasta but want to save time and avoid the kitchen mess the original leaves behind.
So, if you can suspend the expectations of what lasagna should be and embrace its components in a new way, I think you’ll love this chicken lasagna as much as I do.
Ingredients
- Ground chicken: You can also try ground beef or ground turkey. Whatever you decide, use lean ground meat so your lasagna isn’t greasy.
- Marinara sauce: You can use your favorite homemade marinara sauce, but a good-quality jarred marinara makes this recipe so easy.
- Seasonings: Italian seasoning, onion and garlic powders, and salt amp up the sauce’s flavor. Some fresh parsley also goes into the sauce. When browning the meat, you will also need some olive oil.
- Pasta: To keep with the theme, we’re using lasagna noodles, but you need to break them into smaller pieces so they fit in the pot and cook evenly.
- Water: Since we’re cooking the noodles and sauce together, a little water helps ensure the sauce is still saucy and the noodles are tender once they’re cooked.
- Cheese: For this recipe, we’re using three kinds of cheese: ricotta, Parmesan, and shredded mozzarella. I like to mix the ricotta and parmesan and then drop them by the spoonful into the sauce. The mozzarella gets sprinkled over the top for the cheesy finish.
How to Make It
- Brown and season the ground chicken
- Add the sauce, water, and noodles. Simmer.
- Top it with cheese!
This easy one-pot lasagna will be ready in less than an hour (way less than traditional lasagna). For bonus points, serve it with some garlic Texas toast on the side.
More One Pot Pastas
Tortellini Primavera | Baked Tortellini | Beef Penne | Sundried Tomato Sausage Spaghetti
One Pot Chicken Lasagna
This easy one-pot chicken lasagna has everything you love in traditional lasagna: the sauce, noodles, and cheese, but simmered in one pot for easy clean-up.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Simmer
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 (24-ounce) jar marinara
- 1 ½ cups water
- 8 lasagna noodles broken into 2 to 3” pieces
- ½ cup whole milk ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ¼ cup chopped fresh parsley
- Optional garnishes: chopped parsley and grated parmesan cheese
Instructions
- Heat the olive oil in a 6-quart pot over medium heat. Add the ground chicken and break it up while it cooks. Once it’s browned, add all of the seasonings and stir.
- Add the marinara and water to the pot. Stir to combine and bring the mixture to a simmer. Add the broken pasta pieces and stir. The liquid should just cover the pasta. If it doesn’t, add a little more water and stir.
- Cover the pot and adjust the heat to maintain a simmer. Cover the pot with a lid and cook the pasta and sauce for 15 minutes, stirring every few minutes to prevent the pasta from sticking.
- Mix the ricotta cheese and parmesan cheese in a small bowl. Set it aside.
- After the pasta has cooked for 15 minutes, remove the lid. Stir the sauce and pasta and adjust the heat to maintain a strong simmer. Cook them for 10 to 15 minutes, uncovered, while stirring every few minutes, until the pasta is tender.
- Stir the chopped parsley into the pasta and sauce. Drop small scoops of the ricotta mixture on top of the chicken lasagna. Sprinkle the mozzarella cheese over the top. Lower the heat to medium-low and cover the pot with the lid until the cheese is melted about five minutes. Garnish with chopped parsley and grated parmesan cheese, if using.
Notes
You can use lean ground beef or ground turkey instead of chicken.
Leftover lasagna will keep in an airtight container in the refrigerator for three to four days. You can also freeze leftovers for several months. Just keep in mind that the pasta will be a lot softer when you reheat the lasagna after it has been frozen.
Nutrition
- Calories: 582
- Sugar: 9.5g
- Sodium: 1165.3mg
- Fat: 20.7g
- Saturated Fat: 6.9g
- Unsaturated Fat: 11.9g
- Trans Fat: 0.1g
- Carbohydrates: 58g
- Fiber: 8.6g
- Protein: 37.9g
- Cholesterol: 121.6mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
More Recipes with Ground Chicken
Cheesy, saucy lasagna… I hope you try this one-pot recipe the next time you get a craving! I think you will love it.
Happy cooking,
This post has been updated from the archives. It was first published in March of 2017.