BBQ Chicken Lasagna
BBQ Chicken Lasagna layers tender shredded chicken, smoky barbecue sauce, creamy ricotta, and melted mozzarella between sheets of perfectly cooked pasta for a bold, crowd-pleasing twist on a classic comfort dish.This hearty baked lasagna is easy enough for a weeknight but impressive enough for company, and it can be assembled a full day ahead to make dinner completely stress-free.
Equipment
- 9x13 inch baking dish
- Large skillet
- Mixing bowls
- Aluminum foil
- Large pot (for boiling noodles)
Ingredients
- 12 sheets lasagna noodles cooked al dente
- 3 cups shredded rotisserie chicken pre-cooked
- 1.5 cups BBQ sauce smoky variety recommended
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese freshly grated preferred
- 1 cup smoked gouda or cheddar shredded
- 1 medium red onion thinly sliced
- 3 cloves garlic minced
- 1 large egg
- 1 tablespoon olive oil
- salt and black pepper to taste
- small handful fresh cilantro or parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray or butter.
- Cook the lasagna noodles in a large pot of salted boiling water until just al dente, about 2 minutes less than the package directions. Drain and toss lightly with olive oil to prevent sticking.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced red onion and minced garlic and cook for 4 to 5 minutes, stirring occasionally, until softened and fragrant.
- Add the shredded chicken to the skillet and stir in 1 cup of the BBQ sauce until the chicken is fully and evenly coated. Remove from heat and set aside.
- In a mixing bowl, whisk together the ricotta cheese, egg, a pinch of salt, and black pepper until smooth and well combined.
- Spread a thin layer of the remaining BBQ sauce across the bottom of the prepared baking dish. Lay three lasagna noodles side by side over the sauce.
- Spread one-third of the ricotta mixture evenly over the noodles, then top with one-third of the BBQ chicken mixture. Sprinkle generously with mozzarella and smoked gouda. Repeat this layering process two more times.
- Place the final layer of noodles on top and spread the last of the BBQ sauce over the surface. Cover completely with the remaining mozzarella and cheddar cheese.
- Cover the baking dish tightly with aluminum foil and bake for 35 minutes. Then remove the foil and continue baking for an additional 15 minutes, or until the cheese is bubbly, golden, and slightly caramelized at the edges.
- Remove from the oven and let the lasagna rest uncovered for at least 10 minutes before slicing and serving. Garnish with fresh cilantro or parsley and an optional drizzle of extra BBQ sauce.
Notes
For the cleanest slices, always let the lasagna rest a full 10 minutes after baking before cutting. Freshly grated cheese melts significantly better than pre-shredded. If your BBQ sauce tastes very sweet, stir in a small splash of apple cider vinegar to balance it. Leftovers keep well in the refrigerator for up to 4 days and the flavor deepens overnight. The assembled, unbaked lasagna can be frozen for up to 3 months wrapped tightly in plastic wrap and foil.