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Lazy Pesto Chicken Lasagna Bake with shredded chicken, basil pesto, creamy cheese, and golden mozzarella
Tiffany

Lazy Pesto Chicken Lasagna Bake

This Lazy Pesto Chicken Lasagna Bake features tender shredded chicken, basil pesto, creamy Alfredo sauce, ricotta, and melted mozzarella layered with oven-ready lasagna noodles. An easy, comforting family dinner with minimal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken
  • 12 oven-ready lasagna noodles approximately
  • 2 cups ricotta cheese
  • 3 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup basil pesto
  • 24 oz prepared Alfredo sauce
  • 3/4 cup low-sodium chicken broth
  • 1 large egg
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp chopped fresh basil optional

Equipment

  • 9 × 13-inch baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Measuring cups and spoons
  • Spatula
  • Aluminum foil

Method
 

  1. Preheat the Oven: Preheat oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish.
  2. Prepare the Chicken: In a large bowl, combine cooked shredded chicken, basil pesto, Italian seasoning, garlic powder, and black pepper.
  3. Mix the Ricotta Filling: In a separate bowl, combine ricotta, egg, Parmesan, and 1 cup of shredded mozzarella.
  4. Prepare the Sauce: Stir together Alfredo sauce and chicken broth. Spread approximately 3/4 cup of the mixture over the bottom of the baking dish.
  5. Build the First Layers: Arrange a layer of oven-ready lasagna noodles over the sauce. Spread half the ricotta filling, half the pesto chicken, and approximately 3/4 cup sauce over the noodles.
  6. Finish the Layers: Repeat with another noodle layer, remaining ricotta, remaining chicken, and another 3/4 cup sauce. Add a final noodle layer, cover completely with remaining sauce, and sprinkle with the remaining 2 cups mozzarella.
  7. Bake Covered: Cover tightly with aluminum foil, tenting it slightly above the cheese. Bake for 30 minutes.
  8. Bake Uncovered: Remove foil and bake for about 15 minutes more, until the noodles are tender, the sauce is bubbling, and the cheese is golden. Continue baking if necessary until thoroughly heated.
  9. Rest and Serve: Let the lasagna rest for 10 minutes before slicing. Garnish with chopped fresh basil and serve warm.

Notes

Recipe Tips
  • Use fully cooked rotisserie chicken to save preparation time.
  • Choose oven-ready lasagna noodles; regular dry noodles may require different preparation.
  • Make sure the noodles are completely covered with sauce before baking.
  • Use your favorite basil pesto for the best flavor.
  • Let the lasagna rest for 10 minutes before slicing.
Make Ahead: Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Allow extra baking time if starting cold.
Storage: Refrigerate leftovers in airtight containers for 3–4 days.
Freezing: Freeze individual portions for up to 2 months for best quality.
Reheating: Reheat covered until thoroughly heated, adding a little water or sauce if needed.