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One Pot Chicken Lasagna

a scoop of lasagna being lifted from the pan.
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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.

Ingredients

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  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Mix the ricotta cheese and parmesan cheese in a small bowl. Set it aside.
  5. 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.
  6. 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

Find it online: https://www.girlgonegourmet.com/skillet-chicken-lasagna/