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  • Post last modified:May 28, 2020
Open Chicken Lasagna
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

Open Chicken Lasagna

How to make a quick open chicken lasagna.
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5 from 4 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Italian
Servings: 2
Calories: 786kcal
Author: Eliza



  • 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



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

Cook sauce

  • Heat a drizzle of oil in a large fry pan.
  • Pat chicken dry and season with salt and pepper.
  • Add chicken to pan and fry for 3-4 minutes until starting to brown.
  • Add zucchini to pan and cook for ~1 minute.
  • Add Spinach and pasta sauce and bring to a simmer.
  • 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

  • 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

  • Remove from the heat and fold through the sour cream.
  • 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.
  • Top with grated Parmesan and basil pesto.


Calories: 786kcal | Carbohydrates: 97g | Protein: 46g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 108mg | Sodium: 1027mg | Potassium: 1549mg | Fiber: 7g | Sugar: 13g | Vitamin A: 4240IU | Vitamin C: 35.8mg | Calcium: 232mg | Iron: 4.3mg
Tags: chicken