25+ Delicious Chelsea Winter Chicken Lasagna Recipes To Try This Season

When it comes to comfort food, lasagna often tops the list with its rich layers of pasta, cheese, and savory fillings.

Chelsea Winter, a renowned New Zealand chef and cookbook author, has created some of the most delightful chicken lasagna recipes that are perfect for cozy dinners and special gatherings.

In this collection, we’ve gathered over 25 of her best chicken lasagna recipes that promise to deliver mouthwatering flavors and unforgettable meals.

Whether you’re looking for a classic lasagna with a chicken twist or something more adventurous like Buffalo Chicken Lasagna, this roundup has something for every palate.

Let’s dive into the delicious world of Chelsea Winter’s chicken lasagna creations!

25+ Delicious Chelsea Winter Chicken Lasagna Recipes To Try This Season

Chelsea Winter’s chicken lasagna recipes offer a delightful range of flavors and textures that transform a simple dish into a culinary masterpiece.

Whether you’re a fan of the traditional lasagna or you prefer a twist with bold ingredients like buffalo sauce or pesto, this collection has something for everyone.

These recipes are not only perfect for a hearty family dinner but also great for impressing guests with your cooking prowess.

So next time you’re in the mood for some comfort food, try one of these 25+ Chelsea Winter chicken lasagna recipes and enjoy the rich, satisfying layers of deliciousness.

Classic Chelsea Winter Chicken Lasagna

This classic chicken lasagna features layers of tender chicken, creamy ricotta, and marinara sauce, topped with a blend of cheeses. It’s a comforting dish that’s not only delicious but also easy to prepare, making it ideal for a weeknight dinner or a weekend feast. The rich flavors meld together beautifully, creating a satisfying meal that warms the heart and soul.

Ingredients:

• 12 lasagna noodles
• 2 cups cooked chicken, shredded
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 egg
• 2 teaspoons Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. Prepare the Filling: In a bowl, mix together the shredded chicken, ricotta cheese, egg, Italian seasoning, salt, and pepper.
4. Assemble the Lasagna:
   • Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish.
   • Layer 3 lasagna noodles over the sauce.
   • Spread half of the chicken mixture over the noodles, followed by 1 cup of marinara sauce, and 1 cup of mozzarella cheese.
   • Repeat the layers (noodles, chicken mixture, marinara, mozzarella) until all ingredients are used, finishing with noodles and remaining marinara sauce.
   • Top with the remaining mozzarella and Parmesan cheese.
5. Bake: Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.
6. Serve: Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh basil if desired.

This classic Chelsea winter chicken lasagna is sure to become a staple in your home during the colder months. The layers of chicken and cheese offer a heartwarming comfort, while the rich marinara sauce ties everything together beautifully. Serve it with a side salad or garlic bread for a complete meal that everyone will love.

Creamy White Sauce Chicken Lasagna

This creamy white sauce chicken lasagna takes a twist on the traditional recipe by incorporating a luscious béchamel sauce, adding a rich and velvety texture to the dish. Combined with sautéed spinach and mushrooms, this lasagna is a perfect way to enjoy comfort food with a gourmet touch. It’s an excellent option for a special occasion or a cozy family dinner.

Ingredients:

• 12 lasagna noodles
• 2 cups cooked chicken, diced
• 1 cup spinach, chopped
• 1 cup mushrooms, sliced
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. Make the White Sauce:
   • In a saucepan, melt butter over medium heat. Stir in flour to form a roux and cook for 1-2 minutes.
   • Gradually whisk in milk, stirring continuously until thickened. Season with garlic powder, onion powder, salt, and pepper.
4. Sauté the Vegetables: In a skillet, heat olive oil over medium heat. Sauté mushrooms and spinach until softened, about 5 minutes. Add the diced chicken and mix well.
5. Assemble the Lasagna:
   • Spread a layer of white sauce at the bottom of a 9×13 inch baking dish.
   • Layer 3 lasagna noodles over the sauce, followed by half of the chicken and vegetable mixture.
   • Spread a layer of white sauce and sprinkle with mozzarella cheese.
   • Repeat the layers, finishing with noodles, remaining white sauce, and topping with mozzarella and Parmesan cheese.
6. Bake: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.
7. Serve: Allow the lasagna to cool for 10 minutes before slicing.

This creamy white sauce chicken lasagna is a delightful variation of the classic recipe. The combination of chicken, spinach, and mushrooms provides a nutritious and flavorful meal, while the creamy béchamel sauce adds a level of indulgence that is sure to impress. It’s perfect for gatherings or family dinners, bringing warmth and comfort to any occasion.

Pesto Chicken Lasagna with Sun-Dried Tomatoes

This pesto chicken lasagna infuses vibrant flavors of basil and garlic with the addition of sun-dried tomatoes, elevating the classic dish to new heights. The combination of creamy cheeses and the fragrant pesto creates a lasagna that’s not only hearty but also packed with flavor. This recipe is ideal for those who want to enjoy a unique twist on a traditional favorite during the winter months.

Ingredients:

• 12 lasagna noodles
• 2 cups cooked chicken, shredded
• 1 cup pesto sauce
• 1 cup sun-dried tomatoes, chopped
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 egg
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. Prepare the Filling: In a bowl, combine shredded chicken, pesto sauce, sun-dried tomatoes, ricotta cheese, egg, salt, and pepper.
4. Assemble the Lasagna:
   • Spread a thin layer of pesto at the bottom of a 9×13 inch baking dish.
   • Layer 3 lasagna noodles over the pesto.
   • Spread half of the chicken filling over the noodles, followed by a layer of mozzarella cheese.
   • Repeat the layers (noodles, chicken filling, mozzarella) until all ingredients are used, finishing with a final layer of noodles, pesto, and remaining mozzarella and Parmesan cheese.
5. Bake: Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.
6. Serve: Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh basil if desired.

This pesto chicken lasagna with sun-dried tomatoes is a creative and flavorful option for winter meals. The vibrant colors and rich tastes make it a feast for the eyes as well as the palate. Perfect for a cozy night in or a gathering with friends, this dish is sure to impress and satisfy with every bite. Enjoy this delectable twist on lasagna that captures the essence of winter comfort food.

Spinach and Artichoke Chicken Lasagna

This spinach and artichoke chicken lasagna is a delightful twist on traditional lasagna, combining the beloved flavors of spinach-artichoke dip with layers of tender chicken and cheese. The creamy, cheesy filling and the freshness of spinach create a dish that’s not only hearty but also indulgent. This recipe is perfect for those looking to impress guests with a unique and flavorful lasagna that’s ideal for winter gatherings.

Ingredients:

• 12 lasagna noodles
• 2 cups cooked chicken, shredded
• 1 cup frozen spinach, thawed and drained
• 1 cup artichoke hearts, chopped
• 1 cup cream cheese, softened
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 egg
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. Prepare the Filling: In a large bowl, combine the shredded chicken, spinach, artichokes, cream cheese, 1 cup of mozzarella cheese, egg, garlic powder, salt, and pepper. Mix until well combined.
4. Assemble the Lasagna:
   • Grease a 9×13 inch baking dish with olive oil.
   • Spread a layer of the chicken filling at the bottom of the dish.
   • Place 3 lasagna noodles over the filling, then add another layer of chicken mixture.
   • Repeat the layers, finishing with noodles and the remaining chicken filling.
   • Top with the remaining mozzarella and Parmesan cheese.
5. Bake: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
6. Serve: Let the lasagna cool for 10 minutes before slicing.

This spinach and artichoke chicken lasagna is a creative and comforting dish that combines the best flavors of winter into one delightful meal. The creamy texture and savory notes create a comforting experience that is sure to satisfy your family and guests alike. Pair it with a crisp salad or some crusty bread to enhance the meal, making it a perfect choice for special occasions or casual dinners at home.

Mexican Chicken Lasagna with Black Beans

This Mexican chicken lasagna combines traditional Italian flavors with a zesty Mexican twist. Layered with black beans, corn, and a flavorful blend of spices, this dish offers a unique and exciting alternative to the classic lasagna. It’s perfect for those cold winter nights when you crave something warm and hearty but with a bit of a kick.

Ingredients:

• 12 lasagna noodles
• 2 cups cooked chicken, shredded
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (canned or frozen)
• 2 cups salsa
• 2 cups Mexican blend cheese, shredded
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. Prepare the Filling: In a bowl, mix the shredded chicken, black beans, corn, salsa, cumin, chili powder, salt, and pepper until well combined.
4. Assemble the Lasagna:
   • Spread a thin layer of salsa at the bottom of a 9×13 inch baking dish.
   • Layer 3 lasagna noodles over the salsa.
   • Spread half of the chicken mixture over the noodles, followed by a layer of Mexican cheese.
   • Repeat the layers until all ingredients are used, finishing with a final layer of noodles topped with salsa and remaining cheese.
5. Bake: Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
6. Serve: Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh cilantro if desired.

This Mexican chicken lasagna with black beans is a fun and flavorful twist on a classic dish. The combination of spices and ingredients creates a fiesta of flavors that will warm you from the inside out. This recipe is perfect for a family dinner or a casual gathering with friends, bringing a taste of Mexico to your winter table. Serve it with tortilla chips and guacamole for a complete meal that everyone will love.

Mushroom and Chicken Alfredo Lasagna

This mushroom and chicken Alfredo lasagna is a rich and creamy dish that combines the classic flavors of Alfredo sauce with tender chicken and sautéed mushrooms. Perfect for those who enjoy a creamy and comforting meal, this lasagna is layered to perfection, offering a delightful combination of textures and flavors. It’s an excellent choice for a cozy winter dinner that will leave everyone feeling satisfied and content.

Ingredients:

• 12 lasagna noodles
• 2 cups cooked chicken, shredded
• 1 cup mushrooms, sliced
• 2 cups Alfredo sauce (store-bought or homemade)
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. Sauté the Mushrooms: In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until golden and tender, about 5 minutes. Season with salt and pepper.
4. Prepare the Filling: In a bowl, combine the shredded chicken, sautéed mushrooms, Alfredo sauce, and Italian seasoning. Mix well.
5. Assemble the Lasagna:
   • Spread a layer of Alfredo sauce at the bottom of a 9×13 inch baking dish.
   • Layer 3 lasagna noodles over the sauce.
   • Spread half of the chicken and mushroom filling over the noodles, followed by a layer of mozzarella cheese.
   • Repeat the layers until all ingredients are used, finishing with a final layer of noodles topped with remaining Alfredo sauce and cheese.
6. Bake: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
7. Serve: Allow the lasagna to cool for 10 minutes before slicing.

This mushroom and chicken Alfredo lasagna is a decadent and comforting dish that’s perfect for winter. The creamy Alfredo sauce paired with tender chicken and mushrooms creates a delightful combination that warms the soul. It’s an excellent dish for family dinners or entertaining guests, making it a wonderful addition to your winter recipe collection. Pair it with a light salad or garlic bread for a complete meal that everyone will rave about.

Pesto Chicken Lasagna with Sun-Dried Tomatoes

This pesto chicken lasagna combines the vibrant flavors of basil pesto and sun-dried tomatoes, creating a dish that bursts with freshness and richness. The creamy ricotta and mozzarella cheese complement the savory chicken, making it an elegant yet comforting meal. Perfect for winter, this lasagna is not only satisfying but also offers a delightful break from the usual winter fare.

Ingredients:

• 12 lasagna noodles
• 2 cups cooked chicken, shredded
• 1 cup ricotta cheese
• 1 cup pesto sauce
• 1 cup sun-dried tomatoes, chopped
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 egg
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. Prepare the Filling: In a bowl, combine the shredded chicken, ricotta cheese, pesto sauce, sun-dried tomatoes, egg, salt, and pepper. Mix until well blended.
4. Assemble the Lasagna:
   • Grease a 9×13 inch baking dish with olive oil.
   • Spread a thin layer of pesto sauce at the bottom of the dish.
   • Place 3 lasagna noodles over the sauce, followed by half of the chicken mixture.
   • Add a layer of mozzarella cheese, then repeat the layers, finishing with a final layer of noodles topped with remaining mozzarella and Parmesan cheese.
5. Bake: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
6. Serve: Let the lasagna cool for 10 minutes before slicing.

This pesto chicken lasagna with sun-dried tomatoes is a refreshing twist on the classic winter comfort food. The aromatic pesto and sweet sun-dried tomatoes elevate the dish, making it an excellent choice for family dinners or gatherings with friends. Pair it with a simple green salad for a balanced meal that brings joy and warmth to any table.

Buffalo Chicken Lasagna

For those who crave a little heat, this Buffalo chicken lasagna is the perfect solution. Combining the spicy flavors of Buffalo sauce with tender chicken and creamy cheese, this dish is a fun and zesty take on traditional lasagna. Ideal for winter gatherings or game day, this recipe will excite your taste buds and keep you warm during the chilly months.

Ingredients:

• 12 lasagna noodles
• 2 cups cooked chicken, shredded
• 1 cup Buffalo sauce (adjust to taste)
• 1 cup ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1 cup blue cheese, crumbled
• 1 cup ranch dressing
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. Prepare the Filling: In a bowl, combine the shredded chicken, Buffalo sauce, ricotta cheese, garlic powder, salt, and pepper. Mix until well combined.
4. Assemble the Lasagna:
   • Spread a layer of ranch dressing at the bottom of a 9×13 inch baking dish.
   • Place 3 lasagna noodles over the dressing, then spread half of the Buffalo chicken mixture on top.
   • Sprinkle a layer of mozzarella and blue cheese over the filling.
   • Repeat the layers, finishing with a final layer of noodles topped with ranch dressing and remaining mozzarella cheese.
5. Bake: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
6. Serve: Allow the lasagna to cool for 10 minutes before slicing.

This Buffalo chicken lasagna is a thrilling combination of spicy and creamy flavors that will warm you up from the inside out. It’s a great choice for gatherings where you want to impress your guests with something unique and delicious. Serve with celery sticks and extra ranch dressing on the side for a complete experience that brings the flavors of Buffalo wings right to your dinner table.

Three Cheese Chicken Lasagna

Indulge in the comforting layers of this three cheese chicken lasagna, featuring a blend of ricotta, mozzarella, and Parmesan cheeses. This dish combines creamy textures with shredded chicken, making it a filling meal that’s perfect for the colder months. The rich flavor of three cheeses creates a comforting experience that everyone will love, making it an excellent choice for family dinners or gatherings.

Ingredients:

• 12 lasagna noodles
• 2 cups cooked chicken, shredded
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 jar (24 oz) marinara sauce
• 1 egg
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. Prepare the Filling: In a bowl, mix the shredded chicken, ricotta cheese, egg, Italian seasoning, salt, and pepper until well combined.
4. Assemble the Lasagna:
   • Spread a layer of marinara sauce at the bottom of a 9×13 inch baking dish.
   • Place 3 lasagna noodles over the sauce, then spread half of the chicken and ricotta mixture over the noodles.
   • Top with a layer of mozzarella cheese, followed by another layer of marinara sauce.
   • Repeat the layers until all ingredients are used, finishing with a final layer of noodles topped with remaining marinara and mozzarella cheese.
5. Bake: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
6. Serve: Let the lasagna cool for 10 minutes before slicing. Garnish with fresh parsley if desired.

This three cheese chicken lasagna is the epitome of comfort food, offering layers of creamy and cheesy goodness that will satisfy any craving. It’s a hearty meal that can easily be made ahead of time, making it a convenient choice for busy nights or special occasions. Pair it with garlic bread and a fresh salad for a complete and enjoyable dinner that will keep your loved ones warm and happy during the winter months.

Mediterranean Chicken Lasagna

This Mediterranean chicken lasagna is a vibrant and flavorful twist on the traditional Italian dish. It incorporates the rich flavors of feta cheese, olives, and spinach, creating a healthy yet indulgent meal. The combination of spices and fresh herbs brings a taste of the Mediterranean to your winter table, making this dish a delightful choice for family dinners or cozy gatherings with friends.

Ingredients:

• 12 lasagna noodles
• 2 cups cooked chicken, shredded
• 1 cup spinach, chopped
• 1 cup feta cheese, crumbled
• 1 cup ricotta cheese
• 2 cups marinara sauce
• 1 cup mozzarella cheese, shredded
• 1/2 cup black olives, sliced
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. Prepare the Filling: In a bowl, mix the shredded chicken, spinach, feta cheese, ricotta cheese, oregano, garlic powder, salt, and pepper until well combined.
4. Assemble the Lasagna:
   • Grease a 9×13 inch baking dish with olive oil.
   • Spread a layer of marinara sauce at the bottom of the dish.
   • Place 3 lasagna noodles over the sauce, followed by half of the chicken filling mixture.
   • Add a layer of black olives and a sprinkle of mozzarella cheese, then repeat the layers, finishing with a final layer of noodles topped with remaining marinara sauce and mozzarella cheese.
5. Bake: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
6. Serve: Let the lasagna cool for 10 minutes before slicing.

This Mediterranean chicken lasagna offers a refreshing take on a classic comfort food, providing a perfect balance of flavors and textures. The combination of tangy feta, savory olives, and fresh spinach creates a dish that’s both hearty and healthy, ideal for winter meals. Serve it alongside a light Greek salad and some crusty bread for a delightful dining experience that transports you to the sun-soaked shores of the Mediterranean.

Creamy Mushroom and Chicken Lasagna

Indulge in this creamy mushroom and chicken lasagna that’s perfect for a cozy winter evening. The earthy flavors of mushrooms combined with tender chicken and a rich, creamy sauce create a sumptuous dish that is sure to impress. This recipe is perfect for those who appreciate the comforting qualities of a creamy pasta dish, making it an excellent option for a family dinner or a special occasion.

Ingredients:

• 12 lasagna noodles
• 2 cups cooked chicken, shredded
• 2 cups mushrooms, sliced
• 1 cup ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1 cup cream or half-and-half
• 1 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. Prepare the Mushroom Filling: In a skillet, heat olive oil over medium heat. Add the sliced mushrooms, thyme, garlic powder, salt, and pepper. Sauté until the mushrooms are tender and golden. Remove from heat and set aside.
4. Prepare the Cream Sauce: In a bowl, mix the cream or half-and-half with ricotta cheese and Parmesan cheese until smooth. Season with salt and pepper.
5. Assemble the Lasagna:
   • Spread a thin layer of the cream sauce at the bottom of a 9×13 inch baking dish.
   • Place 3 lasagna noodles over the sauce, then spread half of the shredded chicken over the noodles.
   • Add half of the sautéed mushrooms and a layer of mozzarella cheese. Repeat the layers, finishing with a final layer of noodles topped with remaining cream sauce and mozzarella cheese.
6. Bake: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
7. Serve: Let the lasagna cool for 10 minutes before slicing.

This creamy mushroom and chicken lasagna is a luxurious comfort food that’s perfect for winter nights. The rich, creamy sauce envelops the tender chicken and mushrooms, creating a dish that is both hearty and satisfying. This recipe is ideal for special gatherings or cozy family dinners, paired beautifully with a simple salad and a glass of white wine for a complete meal that warms the soul.

Spinach and Artichoke Chicken Lasagna

This spinach and artichoke chicken lasagna combines the classic flavors of a beloved dip into a hearty meal. Featuring creamy artichokes and fresh spinach layered with tender chicken and rich cheeses, this dish brings a delightful twist to winter dinners. It’s a crowd-pleaser that offers both comfort and a touch of sophistication, making it ideal for entertaining or family feasts.

Ingredients:

• 12 lasagna noodles
• 2 cups cooked chicken, shredded
• 1 cup spinach, chopped
• 1 cup artichoke hearts, chopped (canned or frozen)
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 cup cream or milk
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. Prepare the Filling: In a bowl, combine the shredded chicken, chopped spinach, artichoke hearts, ricotta cheese, cream or milk, Italian seasoning, salt, and pepper. Mix until well combined.
4. Assemble the Lasagna:
   • Grease a 9×13 inch baking dish with olive oil.
   • Spread a layer of marinara sauce at the bottom of the dish.
   • Place 3 lasagna noodles over the sauce, then spread half of the chicken and spinach mixture over the noodles.
   • Sprinkle a layer of mozzarella and Parmesan cheese, then repeat the layers, finishing with a final layer of noodles topped with remaining sauce and cheese.
5. Bake: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.
6. Serve: Let the lasagna cool for 10 minutes before slicing.

This spinach and artichoke chicken lasagna is a delightful blend of flavors that transforms a classic dip into a satisfying meal. The combination of creamy artichokes, fresh spinach, and tender chicken creates a dish that is both comforting and flavorful. Serve this lasagna with a side of garlic bread and a crisp salad for a complete winter feast that will please both family and guests alike.

Buffalo Chicken Lasagna

Buffalo Chicken Lasagna brings a spicy twist to the classic lasagna, combining the bold flavors of buffalo sauce, tender chicken, and creamy cheeses. This dish is perfect for those who love a bit of heat and want to enjoy a comforting, hearty meal. It’s a fantastic option for game days, gatherings, or simply spicing up your usual dinner routine.

Ingredients:

• 12 lasagna noodles
• 2 cups cooked chicken, shredded
• 1 cup buffalo sauce
• 1 cup ranch dressing
• 1 cup ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1 cup cheddar cheese, shredded
• 1 cup blue cheese crumbles
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. Prepare the Chicken Mixture: In a bowl, mix the shredded chicken with buffalo sauce, ranch dressing, garlic powder, salt, and pepper.
4. Assemble the Lasagna:
   • Grease a 9×13 inch baking dish with olive oil.
   • Spread a thin layer of the chicken mixture at the bottom of the dish.
   • Place 3 lasagna noodles over the chicken mixture, then spread half of the remaining chicken mixture over the noodles.
   • Add a layer of ricotta cheese, followed by mozzarella, cheddar, and blue cheese crumbles. Repeat the layers, finishing with a final layer of noodles topped with the remaining cheeses.
5. Bake: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
6. Serve: Let the lasagna cool for 10 minutes before slicing.

Buffalo Chicken Lasagna is a delightful combination of spicy and creamy, providing a unique twist on traditional lasagna. The bold flavors of buffalo sauce and blue cheese crumbles create a dish that’s both hearty and satisfying. Serve it with a side of celery sticks and ranch dressing for a complete buffalo chicken experience that will excite your taste buds.

Chicken Alfredo Spinach Lasagna

Chicken Alfredo Spinach Lasagna is a creamy and flavorful dish that combines the richness of Alfredo sauce with the freshness of spinach and the heartiness of chicken. This lasagna is perfect for a cozy winter dinner, offering a delicious balance of flavors that will please the entire family. It’s an excellent way to enjoy a classic comfort food with a creamy twist.

Ingredients:

• 12 lasagna noodles
• 2 cups cooked chicken, shredded
• 2 cups Alfredo sauce
• 1 cup ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 2 cups fresh spinach, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. Prepare the Filling: In a bowl, mix the shredded chicken with Alfredo sauce, garlic powder, salt, and pepper.
4. Assemble the Lasagna:
   • Grease a 9×13 inch baking dish with olive oil.
   • Spread a thin layer of the chicken Alfredo mixture at the bottom of the dish.
   • Place 3 lasagna noodles over the mixture, then spread half of the remaining chicken Alfredo mixture over the noodles.
   • Add a layer of ricotta cheese, chopped spinach, and mozzarella cheese. Repeat the layers, finishing with a final layer of noodles topped with remaining Alfredo sauce and Parmesan cheese.
5. Bake: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
6. Serve: Let the lasagna cool for 10 minutes before slicing.

Chicken Alfredo Spinach Lasagna is a creamy, comforting dish that combines the best of Alfredo pasta and lasagna. The fresh spinach adds a touch of color and nutrition, while the creamy Alfredo sauce and tender chicken make each bite indulgent and satisfying. This dish is perfect for family dinners or entertaining guests, providing a rich and flavorful meal that everyone will love.

Pesto Chicken Lasagna

Pesto Chicken Lasagna is a fresh and flavorful variation of the classic lasagna, featuring the vibrant taste of basil pesto, tender chicken, and creamy cheeses. This dish brings a touch of summer to your winter table, offering a refreshing change with its aromatic and zesty flavors. It’s perfect for a special dinner or when you want to impress your guests with a unique and delicious meal.

Ingredients:

• 12 lasagna noodles
• 2 cups cooked chicken, shredded
• 1 cup basil pesto
• 1 cup ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 cup cherry tomatoes, halved
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. Prepare the Chicken Mixture: In a bowl, mix the shredded chicken with basil pesto, Italian seasoning, salt, and pepper.
4. Assemble the Lasagna:
   • Grease a 9×13 inch baking dish with olive oil.
   • Spread a thin layer of the chicken pesto mixture at the bottom of the dish.
   • Place 3 lasagna noodles over the mixture, then spread half of the remaining chicken pesto mixture over the noodles.
   • Add a layer of ricotta cheese, cherry tomatoes, and mozzarella cheese. Repeat the layers, finishing with a final layer of noodles topped with remaining pesto and Parmesan cheese.
5. Bake: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
6. Serve: Let the lasagna cool for 10 minutes before slicing.

Pesto Chicken Lasagna is a delightful and aromatic dish that brings the vibrant flavors of basil pesto to the comforting layers of lasagna. The combination of fresh cherry tomatoes and creamy cheeses enhances the pesto’s brightness, creating a meal that’s both satisfying and refreshing. Serve it with a simple green salad and a glass of white wine for a complete and elegant dinner experience.

Note: More recipes are coming soon!