Chicken Cheese Lasagna

"I'm not sure where this recipe came from but it is absolutely wonderful. DH loves this and its a good way to get him to eat spinach."
photo by karen photo by karen
photo by karen
photo by Sackville photo by Sackville
Ready In:




  • Heat butter in 2 qt saucepan over low heat until melted.
  • Add garlic.
  • Stir in flour and salt.
  • Cook, stirring constantly until bubbly.
  • Remove from heat and stir in milk and broth.
  • Heat to boiling, stirring constantly.
  • Stir in mozzarella, 3/4 cup Parmesan, onion, basil, oregano, parsley and pepper.
  • Cook over low heat stirring constantly until cheese is melted.
  • Spread 1/4 of the cheese sauce (about 1 1/2 cups) in ungreased 13x9 dish and top with 3 or 4 noodles (cooked or uncooked, your preference), overlapping if necessary.
  • Spread 1/2 of the cottage cheese over noodles.
  • Repeat with 1/4 of cheese sauce, 3-4 noodles, and remaining cottage cheese.
  • Top with chicken, spinach, 1/4 of cheese sauce, remaining noodles, and remaining cheese sauce.
  • Sprinkle with 3/4 cup Parmesan and 1/4 cup parmigiano-reggiano cheese.
  • Cook uncovered at 350°F 20-30 minutes until nice and bubbly.
  • Let stand 10 minutes before cutting.

Questions & Replies

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  1. You're right! This is absolutely delicious and I have been making it for years. It is from a cookbook I have called Betty Crockers Recipes for Today (1988). When I make this, I don't change a thing (and it IS a good way to sneak in the spinach - I love it but DH does not!). Thanks for posting - now I can add this to my shopping list right off of the Zaar!
  2. This was pretty good, and pretty easy to make. I made it around noon and refrigerated it, then we baked it around 5:30 p.m. I followed the ingredients exactly, and it tasted great. I used Barilla no-boil noodles, and there were no issues with them being too undercooked or anything. I gave it 4 stars because my lasagna turned out quite runny, even after letting it rest (after baking) for a bit - so I couldn't take a good picture to post! I think if I make this again I might try to reduce the liquid in it somehow. Also, I agree that sliced mushrooms would be a good addition, and maybe fresh spinach. Made for Fall PAC 2012.
  3. Very nice. I had ricotta to use up, so substituted it for the cottage cheese, and because of a helpful review I reduced the milk to 1 1/2 cups. The texture was perfect.
  4. Very nice tasting casserole, & one that I'd be happy to make again! I usually shy away from recipes that include cooked spinach, but this turned out to be A GREAT LASAGNA! With a little tweaking, I could also make this into a veggie lasagna (to please my son & his wife ~ Me, I like it with the chicken)! Thanks for posting the recipe! [Tagged, made & reviewed in Went to the Market tag]
  5. I really enjoyed the taste of this dish. It did take me longer to prepare then noted but I had to cook the chicken and the noodles(my preference). The sauce was a bit runny so did let it sit out on the counter for a good 5min and was much better the next day warmed up. Unfortunately my picky family did not care for it, think it was the spinach. UPDATE I tried it with broccoli tonight and the only thing I forgot to buy at the store was the cottage cheese. I made it without and it turned out great, not running at all and the whole family loved it.


I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.
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