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Open Chicken Lasagna

This open chicken lasagna is a quick alternative to traditional baked lasagna. Ready in just 20 minutes, it is perfect for a quick weeknight dinner.

Open Chicken Lasagna
Yield: 2 Servings

Open Chicken Lasagna

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

How to make a quick chicken lasagna.



  • ½ lb chicken breast, diced
  • 1 zucchini, shredded
  • 2 cups baby spinach, roughly chopped
  • 8 oz tomato pasta sauce
  • ½ cup sour cream
  • 8 sheets lasagna
  • olive oil
  • salt and pepper

To serve

  • 2 tbsp basil pesto
  • 2 tbsp grated Parmesan



  1. Set a pan of salted water to heat.
  2. Shred the zucchini and roughly chop the spinach. Shredded Zucchini and Spinach

Cook sauce

  1. Heat a drizzle of oil in a large fry pan.
  2. Pat chicken dry and season with salt and pepper.
  3. Add chicken to pan and fry for 3-4 minutes until starting to brown.
  4. Add zucchini to pan and cook for ~1 minute.
  5. Add Spinach and pasta sauce and bring to a simmer.
  6. Cook for 1-2 minutes until the chicken is cooked through. Add a splash of water if the sauce becomes a little dry. Lasagna Sauce in Pan

Cook lasagna sheets

  1. When the pan of water come to the boil, place add lasagna sheets to the pan, and cook according to instructions. Stir occasionally.

Finish sauce and assemble the lasagna

  1. Remove from the heat and fold through the sour cream.
  2. Assemble the lasagna by placing one sheet of lasagna on each plate, and cover with a spoonful of the chicken mixture. Repeat until all sheets and chicken mixture have been used.
  3. Top with grated Parmesan and basil pesto.

Nutrition Information:



Amount Per Serving: Calories: 786Total Fat: 24gSaturated Fat: 10gUnsaturated Fat: 0gCholesterol: 108mgSodium: 1027mgCarbohydrates: 97gFiber: 7gSugar: 13gProtein: 46g
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