Stove Top Chicken Lasagna Stew

Total Time
Prep 10 mins
Cook 40 mins

The taste of lasagna without all the work.

Ingredients Nutrition


  1. Cut the chicken into 3/4-inch cubes.
  2. Heat a nonstick Dutch oven over medium-high heat.
  3. Pout the oil into the pot and swirl to coat the bottom.
  4. Cook the chicken for 3-4 minutes, or until browned and almost cooked through, stirring occasionally.
  5. Stir in the mushrooms, carrots, onion, and garlic.
  6. Cook for 4-5 minutes, or until the vegetables are tender, stirring occasionally.
  7. Stir in the water, tomatoes, tomato sauce, Italian seasoning, basil, salt, red pepper flakes, and black pepper.
  8. Increase the heat to high; bring the mixture to a boil, stirring occasionally.
  9. Reduce the heat to medium-low; cook, covered, for 5 minutes.
  10. Increase the heat to medium-high and return to a boil, uncovered.
  11. Stir in the pasta.
  12. Cook for about 20 minutes, or until the noodles are tender, stirring occasionally.
  13. To serve, spoon the stew into shallow bowls.
  14. Top each portion with 3 tablespoons ricotta, 2 tablespoons mozzarella, and 1 teaspoon Parmesan.


Most Helpful

This is a wonderful recipe! I made it for my bible study group and everyone raved about it...Even the children (and you know how hard they are to please). The recipe was very easy to make, it was quick and fun! I recommend this recipe to everyone!

michy December 08, 2003

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