This lasagna layers shredded chicken, basil pesto, and a ricotta-parmesan filling with no-boil noodles, fresh mozzarella, and marinara — then bakes in one dish for 45 minutes. The pesto and marinara are both store-bought, and that is not a compromise: the layering does the real work here, and the result is a pan that feeds 12 with about 15 minutes of hands-on time. If you want a baked pasta that feels different from the usual but uses the same kind of weeknight effort, this is a solid choice.
Ingredient notes
- Basil pesto: Any jarred pesto works. If yours has been sitting in the fridge and the oil has separated, stir it back together before using. Sun-dried tomato pesto is a reasonable swap if that is what you have — the flavour shifts but the recipe still holds.
- Fresh mozzarella slices: The recipe calls for about 1 lb (450g) total. If you have block mozzarella, slice it roughly ¼ inch thick. Low-moisture shredded mozzarella can substitute in a pinch, though you will lose some of the creamy texture in the middle layers.
- Ricotta: Whole-milk ricotta gives a richer filling, but part-skim works fine. Cottage cheese (drained well) is a workable stand-in if ricotta is unavailable or expensive.
- Precooked shredded chicken: Rotisserie chicken is the fastest option and keeps the cost reasonable. Leftover baked chicken breast works equally well. Aim for roughly 3 cups of shredded meat.
- Marinara: One standard 15 oz jar is all you need. Any plain tomato-based pasta sauce is fine — no need to buy a premium brand for a topping layer.
Why this recipe works
The key move here is keeping the pesto inside the chicken layers rather than mixing it into the ricotta filling. Pesto is oil-heavy, and combining it with the egg-bound ricotta can make the filling greasy and loose. Keeping them separate means the ricotta layer sets firmly during baking, giving the lasagna enough structure to slice cleanly, while the pesto stays concentrated where you actually taste it. The second thing that matters is the foil for the first part of baking: no-boil noodles need trapped steam to soften properly, and lifting the foil too early — or skipping it — leaves the noodles tough in the middle. Spray the underside of the foil with cooking spray before it goes on, because the shredded mozzarella on top will stick to bare foil and pull off when you remove it.
Mistakes to avoid
- Skipping the rest after baking: Pull the lasagna from the oven and let it sit uncovered for at least 10 minutes before cutting. The filling is still liquid when it comes out of the oven. Cut too soon and it collapses into a soup; wait and it slices into clean portions.
- Spreading pesto directly on dry noodles: If you apply pesto to a bare no-boil noodle with no moisture underneath, the noodle can stick and tear. Always put a thin layer of sauce or filling beneath each noodle layer first.
- Overloading the top with marinara: The full 15 oz goes on top, but spread it evenly and all the way to the edges. Bare patches of noodle on the surface will dry out and turn brittle during the uncovered baking phase.
- Using cold ricotta straight from the fridge: Cold ricotta is stiff and harder to spread without tearing the noodles underneath. Take it out 15 minutes before you start assembling — skip the garnish of fresh basil before baking too, it just burns and is not worth the extra prep.
- Not seasoning the chicken: The recipe adds salt and pepper to the chicken mixture in step 3. If your rotisserie chicken is already well-seasoned, taste before adding the full amount — oversalting is easy when the pesto and parmesan are both salty ingredients.
Leftovers and make-ahead
Leftovers keep well in the fridge for up to 4 days, covered tightly. Reheat individual portions in the microwave for 2 to 3 minutes, or cover the whole dish with foil and warm it in a 325°F (165°C) oven for about 20 minutes. For make-ahead, assemble the entire lasagna up to 24 hours in advance, cover it with foil, and refrigerate unbaked — add 10 extra minutes to the covered baking time since it will go in cold. To freeze, bake it fully first, cool completely, then cut into portions and freeze individually wrapped for up to 2 months. Thaw overnight in the fridge and reheat covered in the oven; the texture holds better this way than freezing it unbaked.
Pesto Chicken Lasagna: Creamy, Cheesy & Easy
Equipment
- 13x9 inch (33x23cm) baking dish
- Large mixing bowl
- Aluminium foil
- Silicone spatula
- Sharp chef's knife for slicing
Ingredients
- 4 medium chicken breasts skinless, boneless, precooked and shredded
- 12 sheets no-boil lasagna noodles one 9 oz package
- 7 oz basil pesto about 1 cup
- 15 oz marinara sauce
- 15 oz ricotta cheese whole milk or part-skim
- 18 slices fresh mozzarella about 1 lb total
- 1 cup mozzarella cheese shredded
- ¾ cup parmesan cheese finely grated
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F / 175°C (180°C fan-forced).
- Lightly grease a 13x9 inch (33x23cm) baking dish with cooking spray or butter.
- In a large mixing bowl, combine the ricotta cheese, egg, grated parmesan, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir until smooth and well combined.
- Arrange 4 no-boil lasagna noodles in a single layer on the bottom of the prepared baking dish (3 lengthwise and 1 crosswise to fill gaps). Spread one-third of the pesto evenly over the noodles, followed by one-third of the ricotta mixture, one-third of the shredded chicken, and 6 slices of mozzarella.
- Repeat the layering process two more times: noodles, pesto, ricotta mixture, chicken, and mozzarella slices. You should have 3 complete layers total.
- Place a final layer of lasagna noodles on top. Spread the marinara sauce evenly over the noodles and sprinkle with the shredded mozzarella.
- Cover the baking dish tightly with aluminium foil. If desired, lightly spray the underside of the foil with cooking spray to prevent the cheese from sticking.
- Bake at 350°F / 175°C (180°C fan-forced) for 30 minutes covered. Remove the foil and continue baking for 15 minutes, or until the cheese is melted, bubbling, and lightly golden on top. Let the lasagna rest for 15 minutes before slicing and serving.
Notes
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze assembled unbaked lasagna tightly wrapped in plastic wrap and foil for up to 3 months.
- Make-ahead: Assemble the entire lasagna up to 24 hours before baking. Keep covered in the fridge and add 10-15 minutes to the covered baking time since it will be cold.
- Substitution: Swap ricotta for cottage cheese (blended smooth) for a lighter filling, or use turkey breast instead of chicken.
- Pro tip: Let the lasagna rest for 15 minutes after removing from the oven — this allows the layers to set and makes slicing dramatically cleaner.
- For crispier cheese on top: Switch the oven to broil for the final 2-3 minutes, watching carefully to avoid burning.
Nutrition
FAQ
Can I use regular lasagna noodles instead of no-boil?
Yes — boil them until just shy of al dente, drain well, and pat dry before layering. Regular noodles release more water as they bake, so your finished lasagna may be slightly looser; letting it rest the full 10 minutes before slicing helps.
Do I need to cook the chicken first, or can I use raw?
The chicken must be fully cooked before it goes into the lasagna. The baking time is calibrated for the noodles and cheese, not for cooking raw meat through — rotisserie or any leftover cooked chicken is the intended starting point.
My pesto is very oily. Will that make the lasagna greasy?
Stir the pesto thoroughly before measuring so the oil is evenly distributed rather than pooling. If your jar is particularly oily, you can blot the measured pesto briefly with a paper towel — you will lose a little flavour but avoid grease pooling between layers.
Can I make this in a smaller pan for fewer servings?
An 8×8 inch (20x20cm) square pan works for roughly half the recipe — use 6 noodle sheets and halve all other ingredients. Reduce the covered baking time by about 5 minutes and check for doneness by pressing the center; it should feel set, not jiggly.
The cheese on top is browning too fast before the center is done — what should I do?
Lay a loose sheet of foil over the top without pressing it down and continue baking. This slows the browning without trapping steam the way a sealed foil cover would, so the noodles keep cooking through.
What to cook next
- Creamy Fettuccine Alfredo
- Elegant Chicken Marsala with Mushrooms
- Authentic Roman Carbonara
- Smoky Oaxacan Chicken Enchiladas
