Chicken and Cheddar Lasagna Bake

Lasagna isn’t typically a summer meal, but for some reason, I have been craving lasagna noodles. Since it’s summer, I wanted to lighten up the traditional meal and make it differently than I normally do. I knew immediately that I wanted to use chicken and have a light, white sauce replace the normal ground beef and marinara.

Thus…this dish was born! It has layers upon layers of shredded chicken, creamy white sauce, tangy cheddar, and as an added bonus, some shredded zucchini! While this looks like it might be a very heavy meal, the sauce was made with chicken stock and 2% milk, which really helps to cut down on the fat. I also used whole wheat lasagna noodles which adds delicious whole-grains but also a great texture to the dish.

This recipe is great for summertime entertaining or a weeknight meal when you have some extra time to put these different components together. It freezes great and keeps for delicious left overs! This is the perfect dish for late summer when the nights start to get cooler. It is one of those transitional type meals that can take you from summer time right into fall!

This Chicken and Cheddar Lasagna Bake will definitely be on repeat this summer and I can’t wait to throw other fresh veggies and produce in there. This would be great with eggplant, yellow squash, or even with artichokes and spinach!

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Chicken and Cheddar Lasagna Bake

Ingredients

• 1 box whole wheat or white no boil lasagna noodles
• 2 cups chicken broth low sodium
• 1 cup milk
• 2 chicken breasts cooked and shredded. Rotisserie would work great!
• 1 cup shredded zucchini all excess moisture removed
• 2 cups shredded cheddar cheese
• salt
• pepper
• garlic powder
• 3 tbsp. butter
• 3 tbsp. flour

Instructions

1. Begin by preheating your oven to 375 degrees. In a bowl, break up your raw noodles into medium sized pieces and set aside for later.
2. Oven medium heat, melt your butter and then add in your flour, whisking until smooth. Add your broth and milk and continue whisking.
3. Stir until the mixture begins to boil and becomes thick enough to coat the back of a spoon. Remove from heat then add salt, pepper, and garlic powder to taste.
4. In a casserole dish, begin by layering a ladle full of sauce, then broken lasagna noodles, then shredded chicken, zucchini, and finally the cheese. Continue layering until you fill your casserole dish. Pour any remaining sauce over the layers and finish with any remaining cheese.
5. Bake covered with foil for 30 minutes, then remove foil and continue cooking for 20-25 minutes, or until bubbling and the cheese is golden brown.
6. Let cool for 10 minutes so that the lasagna has time to set back up and doesn't run all over your plate when cut. Serve and enjoy!

How to Customize and Enhance Your Chicken and Cheddar Lasagna Bake

A Chicken and Cheddar Lasagna Bake is a hearty, comforting twist on traditional lasagna that blends the savory flavor of chicken with the rich creaminess of cheddar cheese. Whether you’re cooking for a weeknight dinner or prepping for a potluck, this recipe offers lots of flexibility for customization. With a few extra ingredients and thoughtful swaps, you can take this classic casserole to the next level.

Flavorful Ingredient Add-Ons and Mix-Ins

• Sautéed Spinach or Kale: Stir cooked greens into the cheese layer for added nutrients and flavor without overpowering the dish.
• Roasted Red Peppers: Add chopped roasted red peppers for a pop of sweetness and color.
• Caramelized Onions: Mix into the chicken or cheese layers to introduce a deep, savory richness.
• Bacon Crumbles: Sprinkle cooked bacon between layers for extra texture and smoky flavor.
• Sun-Dried Tomatoes: Add chopped sun-dried tomatoes for a tangy burst that complements the cheddar.

Smart Ingredient Alternatives

• Whole Wheat or Gluten-Free Noodles: Use whole wheat lasagna noodles for added fiber or gluten-free noodles to suit dietary needs.
• Cottage Cheese or Greek Yogurt: Replace ricotta with cottage cheese or strained Greek yogurt for a lighter, protein-packed option.
• Rotisserie Chicken: Save time by using shredded rotisserie chicken instead of cooking from scratch.
• Reduced-Fat Cheddar: Lower the calorie content while keeping flavor by using sharp reduced-fat cheddar cheese.
• Alfredo or Bechamel Sauce: Swap traditional tomato sauce with a light cream sauce for a white lasagna variation that pairs beautifully with cheddar.

Ways to Dress It Up for Presentation

• Fresh Herb Garnish: Sprinkle chopped parsley, basil, or chives on top just before serving for a fresh, colorful finish.
• Extra Cheddar Crust: Add a layer of extra shredded cheddar in the last 10 minutes of baking for a golden, bubbly top.
• Individual Servings: Bake in ramekins or individual foil pans for single-serve portions that are perfect for meal prep or entertaining.
• Layered Vegetable Strips: Add thin slices of zucchini, eggplant, or sweet potato between layers for a visually appealing and nutrient-dense upgrade.
• Top with Crushed Garlic Croutons: Add texture by sprinkling seasoned crouton crumbs over the cheese before baking for a crispy topping.

These easy additions and swaps make it simple to personalize your Chicken and Cheddar Lasagna Bake to suit your tastes, dietary goals, or seasonal ingredients. Whether you’re aiming for a more nutritious version or looking to impress guests with creative twists, this dish remains a comforting and flexible favorite for family dinners and gatherings alike.