Rotisserie Chicken Lasagna Recipes

Rotisserie Chicken Lasagna Recipes

Lasagna is the ultimate comfort food—layers of sauce, cheese, and tender fillings baked to golden, bubbling perfection. When you swap traditional ground meat for juicy, store-bought rotisserie chicken, you cut down cooking time without sacrificing richness or depth of flavor. From creamy white sauce to spicy Tex-Mex and garden-fresh veggie versions, these rotisserie chicken lasagna recipes are easy to assemble, crowd-pleasing, and perfect for leftovers.

1. Creamy Rotisserie Chicken Alfredo Lasagna

This decadent take on chicken lasagna swaps out tomato sauce for a luxurious homemade Alfredo sauce. It’s comfort food at its finest—ideal for cold nights or a hearty Sunday dinner.

Ingredients:

9 lasagna noodles (cooked or oven-ready)

3 cups shredded rotisserie chicken

2 tablespoons butter

3 tablespoons flour

2½ cups whole milk

½ cup heavy cream

1 cup grated Parmesan

1 teaspoon garlic powder

Salt and black pepper to taste

1½ cups shredded mozzarella

1½ cups ricotta cheese

1 egg

1 teaspoon dried parsley or Italian seasoning

Instructions:

Make the Alfredo Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and cream. Let it simmer until thickened, about 5–7 minutes. Stir in Parmesan, garlic powder, salt, and pepper.

Mix the Cheese Layer: Combine ricotta, egg, and dried herbs in a bowl.

Assemble the Lasagna: Spread a bit of sauce on the bottom of a greased 9x13" baking dish. Layer noodles, chicken, ricotta mixture, Alfredo sauce, and mozzarella. Repeat layers, finishing with noodles, sauce, and mozzarella on top.

Bake: Cover with foil and bake at 375°F for 25 minutes. Uncover and bake another 15 minutes until bubbling and golden. Let rest 10 minutes before serving.

Why It Works:

This creamy lasagna is rich but balanced. The rotisserie chicken absorbs the Alfredo sauce, and the ricotta adds a smooth, mild contrast. It’s indulgent but surprisingly easy.

2. Spicy Rotisserie Chicken Tex-Mex Lasagna

Turn up the flavor with this Tex-Mex twist on lasagna. It layers salsa, black beans, corn, cheese, and spicy rotisserie chicken between soft tortillas or lasagna noodles. It’s hearty, zesty, and freezer-friendly.

Ingredients:

9 cooked lasagna noodles or 6 large flour tortillas

3 cups shredded rotisserie chicken

1 packet taco seasoning or 2 tablespoons homemade blend

1 can black beans, drained

1 cup frozen corn

2½ cups salsa (mild, medium, or hot)

2 cups shredded cheddar or Mexican blend cheese

1½ cups sour cream

1 small red onion, chopped

½ cup chopped cilantro

Optional: sliced jalapeños, green onions for garnish

Instructions:

Spice the Chicken: Toss shredded chicken with taco seasoning and a few tablespoons of water in a skillet over medium heat until well mixed and heated through.

Prepare the Filling: Mix black beans, corn, onion, and cilantro in a bowl.

Assemble: In a greased baking dish, spread salsa on the bottom. Layer noodles or tortillas, seasoned chicken, bean mixture, sour cream, cheese, and more salsa. Repeat, ending with cheese and salsa on top.

Bake: Cover with foil and bake at 375°F for 30 minutes. Uncover and bake 10–15 minutes more. Let cool slightly, then top with jalapeños or green onions.

Why It Works:

This lasagna delivers bold flavor with minimal prep. The taco seasoning and salsa bring heat and acidity, while the chicken and sour cream make it creamy and satisfying. It’s a weeknight winner that reheats beautifully.

3. Garden Veggie & Rotisserie Chicken Lasagna with Tomato Sauce

Packed with zucchini, spinach, carrots, and mushrooms, this version balances rich tomato sauce with fresh veggies. Rotisserie chicken adds protein, making this a wholesome, filling dish.

Ingredients:

9 lasagna noodles, cooked

3 cups shredded rotisserie chicken

1 tablespoon olive oil

2 cloves garlic, minced

1 zucchini, chopped

1 carrot, shredded

1 cup mushrooms, sliced

2 cups baby spinach

1 jar (24 oz) marinara or tomato basil sauce

1½ cups ricotta cheese

1 egg

2 cups shredded mozzarella

½ cup grated Parmesan

1 teaspoon dried basil or Italian seasoning

Instructions:

Sauté the Veggies: Heat olive oil in a pan. Cook garlic, zucchini, mushrooms, and carrots until softened. Stir in spinach and cook until wilted.

Prepare Cheese Layer: Mix ricotta with egg and dried herbs.

Assemble: In a 9x13" dish, layer marinara, noodles, chicken, sautéed vegetables, ricotta mixture, and mozzarella. Repeat. Top with noodles, marinara, mozzarella, and Parmesan.

Bake: Cover with foil and bake at 375°F for 25–30 minutes. Remove foil and bake another 10 minutes. Let rest before slicing.

Why It Works:

This lasagna is light but satisfying. The veggies add texture, the marinara provides acidity, and the chicken ensures you’re not hungry an hour later. It’s a nutritious family favorite.

Rotisserie Chicken Lasagna Tips & Variations

1. Use No-Boil Noodles: Save time and skip boiling altogether—just ensure there’s enough sauce in your layers to keep them moist.

2. Make-Ahead Friendly: All three recipes can be assembled in advance and refrigerated for up to 24 hours. You can also freeze before or after baking.

3. Customize the Cheese: Try provolone, Monterey Jack, or even pepper jack to suit your taste. Parmesan adds savory depth, while ricotta softens every bite.

4. Add More Veggies: Bell peppers, broccoli, or peas can be added to any version. Sauté them first to remove excess moisture.

5. Go Gluten-Free: Use gluten-free lasagna noodles or tortillas, and double-check sauces and seasonings for hidden gluten.

Using rotisserie chicken in lasagna is a smart, delicious shortcut. It saves time while packing in slow-roasted flavor. Whether you're craving the comfort of creamy Alfredo, the boldness of Tex-Mex, or the balance of a veggie-filled tomato version, these three rotisserie chicken lasagna recipes deliver hearty satisfaction in every forkful. Perfect for family dinners, potlucks, or meal prep, you’ll find yourself reaching for these recipes again and again. 

Helpful Reading 

From Seed to Salsa: Grow Tomatoes and Make Your Own Sauces 

https://www.amazon.com/Seed-Salsa-Tomatoes-Sauces-Harvest-ebook/dp/B0F4PGRYF5/

Growing Strawberries With Kids

https://www.amazon.com/Strawberry-Growing-Kids-Families-Fruit-ebook/dp/B0F73TV5GZ/

Hydroponic and Kratky Sweet Potatoes 

https://www.amazon.com/Hydroponic-Kratky-Sweet-Potatoes-Water-Based-ebook/dp/B0F7892GF5/

Pepper Microfarming for Profit

https://www.amazon.com/Pepper-Microfarms-Profit-Fresh-Harvest-ebook/dp/B0F6ZYBLRB/