One pan easy chicken lasagna made with shredded Rotisserie chicken breast, mozzarella cheese, and Queso Blanco! If you have never had Queso Blanco before you are missing out. Though it is similar in taste to Ricotta, it is sweeter, firmer, and crumblier.
This recipe is by no means authentic. However, it will probably be the simplest and tastiest lasagna recipe you will come across. It is hard to mess up, and super delicious with no handling of raw meat.
What makes this recipe so quick and easy is that I use no-boil lasagna noodles. Saves a pot and there is practically no difference in taste or texture. I also use my favorite jarred pasta sauce (Rao’s, its what the Barefoot Contessa uses) and shred up a Rotisserie chicken breast so that I don’t even have to handle raw poultry.
Meal Prep Notes: Freezes well for up to a month in the fridge.
1 lb shredded Rotisserie chicken breast | $1.99
1 lb Queso Blanco | $2.99
2 cups shredded mozzarella cheese | $2.49
24 ounces of your favorite pasta sauce | $4.49
8 oz of no-boil lasagna noodles | $3.29
1/2 tsp salt | $0.01
1/4 tsp ground black pepper | $0.02
Total: $15.28 | 8 servings | $1.91 per serving
STEP BY STEP PHOTOS
In a small bowl, combine 1 lb shredded chicken breast with 1 lb Queso Blanco, 1 and 1/2 cups of shredded mozzarella cheese, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Mix well. This is will be the lasagna filling. Divide into 8 equal portions.
Preheat the oven to 350 degrees.
Pour enough pasta sauce to cover the bottom of a glass or ceramic oven safe baking dish. I used about 3 tablespoons.
Open the box of the no-boil lasagna noodles. There should be 12 pieces but for this recipe only 10 is needed.
Next, place two pieces of the lasagna noodles side by side into the pan. Pour another thin layer of pasta sauce onto the noodles.
Spread one portion of the filling onto a piece of lasagna noodle. Repeat 8 times. Note I am wearing food safe disposable gloves as I hate getting cheese and shredded chicken stuck under my nails.
Place the filling topped lasagna noodle face down onto the lasagna noodle coated with sauce. Add another thin layer of sauce and repeat until all 8 pieces are used.
Next cover with the remaining half cup of mozzarella cheese. Cover with foil and bake for 30 minutes at 350 degrees. Remove the foil and bake for another 15 minutes. Let cool and then serve.