Garlic Parmesan Chicken Lasagna Bake

Garlic Parmesan Chicken Lasagna Bake! Layers of lasagna noodles, chicken, peas, creamy garlic Parmesan sauce --> no cans, all real, totally yummy. 300 calories. |


I’ve made it twice in the last two days, once for bringing life to the original recipe concept and taking some photos, and once for “recipe testing”. Aka licking the sauce. Again. More. Spoonfuls. In my mouth. Garlic Parmesan creaminess. I like this recipe a lot, you guys.

The funny thing about this recipe is that it’s called Garlic Parmesan Chicken Lasagna BAKE, but it’s not called an official Lasagna for a reason. It has this sort of all-up-in-there casserole kind of a feel to it, with the small pieces of wavy lasagna noodles, chicken, peas, Parm, creamy butter garlic sauce, breadcrumbs, fresh thyme, etc etc etc yum yum yum.

Garlic Parmesan Chicken Lasagna Bake - a quick layered casserole-style recipe with simple ingredients and YUMMY garlic parm flavor. 300 calories. |

When I made it the second time (the recipe testing aka licking of the sauce time) I used a normal 9×13 pan – not the mini round cuteness that you see above that is perfect for just Bjork and me – and I realized that with a big square pan, it really wouldn’t be that hard to layer the flat lasagna noodles with all the good stuff. Okay then, normal peeps, you go on right ahead and do that.

But alas, broken, saucy, messy, topped with browned and melted cheese and toasty breadcrumbs is just more aligned with my philosophical food style. Slicing a perfectly layered piece? Nope. We’re talking scoop that saucy goodness into a bowl and love it up.

PS. Peas? Why and how are they so good. Even the frozen ones. I mean, HONESTLY.

Garlic Parmesan Chicken Lasagna Bake - a quick layered casserole-style recipe with simple ingredients and YUMMY garlic parm flavor. 300 calories. |

Speaking of peas, farmer’s market, anyone? I once got the most delicious bag of peas at the farmer’s market – these two little sisters had been sitting in the sun, shelling all the peas, and they sold me a huge plastic baggie of them for just a few dollars. They were sweet and fresh and delicious and I made a cheesy pasta with them. What else?

I’ve been thinking a lot about getting back to the farmer’s market now that temps have started to rise and life is starting to emerge from the Minnesota winter lockdown. But the bummer thing about Minnesota farmer’s markets is that even in April and May, they are not really offering lots of produce yet. Just a lot of rhubarb and stuff. Sometimes I wonder what it’s like to live in a normal place with normal, nice weather. What is that like, anyways?

Garlic Parmesan Chicken Lasagna Bake - a quick layered casserole-style recipe with simple ingredients and YUMMY garlic parm flavor. 300 calories. |

My brother-in-law was asking us about CSA’s last night. Anyone who has done a CSA: what is your advice to a prospective CSA-er? Let me rephrase that: what is your advice to a prospective CSA-er who doesn’t have a huge appreciation for random vegetables? I am really excited about the idea, but equally clueless. I have this vision of myself getting boxes of random, unheard of produce all through the year and just trying to pawn it off on people out of new-vegetable laziness.

Help a girl out –> good idea or no?

Garlic Parmesan Chicken Lasagna Bake - a quick layered casserole-style recipe with simple ingredients and YUMMY garlic parm flavor. 300 calories. |

When you make this, all you have to do is open your windows and let the garlic Parmesan smells drift and I will come to you. My nose can find these things. Okay? See you soon.

4.6 from 24 reviews
Garlic Parmesan Chicken Lasagna Bake
Serves: 9-12
For the lasagna:
  • 10-15 no-boil lasagna noodles
  • 3 cups cooked, shredded chicken (use rotisserie chicken for lots of yummy flavor)
  • 12 ounces frozen peas
  • ½ cup Parmesan cheese
  • ½ cup Swiss cheese
  • 1 cup water
  • ¼ cup seasoned breadcrumbs
  • fresh herbs for topping
For the sauce:
  • 6 tablespoons butter
  • 1½ tablespoons minced garlic
  • 6 tablespoons flour
  • ½ teaspoon poultry seasoning
  • ¾ teaspoon salt
  • 5 cups milk
  1. Make the sauce: Melt the butter in a large saucepan over medium high heat. Add the garlic and saute until fragrant - stir continuously to avoid burning because burnt garlic will taste bitter. Add the flour, poultry seasoning, and salt. Whisk and cook for 1-2 minutes. Add the milk, one cup at a time, whisking after each addition and allowing it to thicken slightly each time before adding the next cup. When the sauce is smooth and thick, remove from heat and set aside.
  2. Layer the lasagna: Grease a 9x13 pan and preheat the oven to 400 degrees. Cover the bottom of the pan with (about 5) broken lasagna noodles, half of the chicken, half of the peas, ¼ cup Parmesan, ⅓ cup water, and 1½ cups sauce. Repeat this layer once more. Top with a layer of broken noodles, ⅓ cup water, 1½ cups sauce, and ½ cup Swiss cheese. Cover with foil and bake for 40 minutes.
  3. Making it pretty: Remove the foil, sprinkle evenly with breadcrumbs, and bake for an additional 5-10 minutes until the top is golden brown and bubbly. Sprinkle with fresh herbs like parsley and thyme. Let stand 10 minutes or more before cutting and serving.
Nutrition is for 12 servings using 1 lb. shredded chicken breasts. Rotisserie chicken is a great option because of the flavor, but if you wanted to avoid the extra fat I would just cook your own chicken and sprinkle it generously with some seasoning.

The water gets added to help the no-boil noodles get cooked, so unless you're using a different kind of noodles, don't skip this. The noodles should soak up all that water during baking.

Nutrition Garlic Parmesan
Garlic Parmesan Chicken Lasagna Bake! Layers of lasagna noodles, chicken, peas, creamy garlic Parmesan sauce --> no cans, all real, totally yummy. 300 calories. |
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  1. I’m getting weak in the knees just thinking about this recipe.

    You sure know how to bring it, that’s why I love this site! Doable + tasty = true food love.

    And no, I haven’t forgotten your baked chicken mozzarella rolls and neither has my family. To die for!

    I was going to use up my leftover ham tonight in a casserole and now you’ve convinced me to make this instead. sigh. another time then hammy ham =)

  2. Hey, we’re farmers, vegie farmers! Go for the crazy csa…then, this will sound like a plug but isn’t really, like our facebook page- field to feast sydney. I troll the internet for great recipes to cook with veg. I have no doubt you will find something that you can use. I’ve often plugged your posts because you cook some good stuff, creative vegie user. cheers x

    • I’ll check it out! Thanks Cath!

      • Okay Lindsay….gee, I’m writing you twice in one day. (wrote earlier regarding your spaghetti & spinach dish). I am going to try this tomorrow night. You don’t have to convince me that I’ll love it. Sounds so good. I’ll drop you a line and let you know.


  3. This recipe looks great! What could I sub in as a vegetarian to make it as hearty as the original version with chicken? Maybe artichoke hearts?

    Anywho, I’ve participated in a CSA for several years and I so go for it! Typically they’ll have options for how big of a share you want and for your first membership, go with the smaller one and take on each share as a culinary challenge! I found some great cookbooks that are organized by season or vegetable that were great references.

    Also for me it’s been harder in the off seasons trying to figure out what to cook, because I don’t have a selection of the freshest produce being handed off to me. I have to actually PLAN what to buy when I go to the grocery store!? Psh.

    CSAs are really quite lovely. I hope you enjoy it if you go through with one! :)

    • I would use more green veggies, and I’m always a fan of throwing some white beans in recipes like this. Maybe asparagus, peas, and white beans with some bacon. Wait, not vegetarian. Dang. :) I love a good vegetarian meal and I’m always up for adapting things, so I’m glad you asked!

    • christine Merlino says:

      Ok, For all you veg heads (and those who aren’t will still love this!
      Instead of chicken…Add a “touch of Instant chichen granuales”(for flavor) Then add Asparagus tips/ sauteed mushrooms and Sugar snap peas(cut in have) AWESOME!
      I always use this combo with my fetticuni alfredo….So very good. Do not over cook your asparagus and snap peas. (which you can “leave whole” if doing fetticuni alfredo.)
      In a hurry? do this dish AND your fetticuni Alfredo, with “doctored up jarred fetticuni sauce…

  4. Lindsay you amaze me! This looks fantastic and I’m sure will make it in our dinner rotation this week. I’ve made so many of your meals and loved every single one! Pinning!

  5. We are thinking alike today! I am white lasagna tomorrow! HA!

    This looks incredible! I love the garlic chicken!

  6. I could so go for some of this right now for breakfast. Doesn’t even have to be warm – yum! :)

  7. I think this lasagna might be my spirit animal. Garlic? Yes. Cheese? Yes. Pasta? Yes. SO GOOD.

    A note on CSAs: I haven’t done one myself, but I’m also thinking about trying it. I think the key to success will be two things: embracing the weirdo veggies as a challenge, and not beating yourself up too much if a couple slip by you and hang out in the fridge for too long. Also, the great thing about really good veggies is that you don’t actually need to do too much to them to make them delicious, a lot of times olive oil, salt, maybe a little lemon will do the trick.

    Alexandra’s kitchen (one of my top 3 food blogs, along with you and Smitten Kitchen obvs) has TONS of great seasonal recipes and some CSA specific advice. Definitely check her out.

  8. This looks so delicious! I’ve got to make this for the family ASAP.
    Have a beautiful Wednesday!

  9. Yum!! Can’t wait to make this.
    For the CSA thing. I did one last year that I had to go pick up from a market that was 10 miles away (not convenient) and the only flexibility about the produce in it was the “swap box” they had if some other CSA customer didn’t want their rutabaga and you did you could swap out.. otherwise I was stuck with loads of Kohlrabi… (if anyone has suggestions on how to make this edible please share)
    The CSA I am doing this year delivers to your house!!! YAY!! you put out a cooler and they deliver on your specified day. Also you can go online a few days beforehand and pick and choose what you want in your box depending on the “size” of box you are getting. I would recommend this route for convenience and getting items you will actually use. If there is a market close to your house that is convenient, even better!
    Other than that, I loved having a CSA last year and the excitement of cooking with new fun produce :)

    Hope this helps!

  10. Garlic, chicken, and cheese all in one post? Boy, do you know the way to a girls heart!

  11. Some CSA’s are flexible where you can say I don’t like the following foods please do not include them in my box. Others are not. I live in the middle of nowhere so no one delivers but some even deliver to your workplace which seems super cool to me.
    I do not belong to a CSA because my situation is very different. My town does not have a grocery store but we are surrounded by farms that have their own markets. The farms are open June-Thanksgiving and I shop for my produce that way. It is nice because you can often speak with the farmers about the best way to prepare certain veggies.
    PS I’ve only seen rhubarb too here in MD.

    • I love the idea of speaking with the farmers! I once had a farmer comment on an old recipe for a garlic scape dip and I was so honored to have a virtual chat with him about how much he enjoyed the dip using his own scapes. So awesome!

  12. I totally just hit the “print” button when I got to the bottom of your post! This looks amazing. And I like that the sodium count is on the lower end– most cheesy pasta dishes are so high!

  13. This looks AMAZING! I absolutely love any type of bakes, and this one sounds delish! Pinned!

  14. Amy Lundebrek says:

    Hi there Lindsay,

    Since you are also from Minnesota, I wanted to mention that we’ve had great luck with the Harmony Valley Farm CSA. We’ve been members for several years now. At first I didn’t have any idea what to do with the vegetables I’d never heard of… but I learned, and we’re all the better for it!


    • I did a CSA with Harmony Valley Farms a few years back and loved it! In terms of CSAs in general, I definitely think you have to be up for the challenge of getting vegetables that you’ve never heard of and don’t know what to do with! Think of it as an educational experience! Harmony Valley really helped in this area by providing recipes along with each week’s box. Another important thing to think about is the amount of produce you can handle. When I did the CSA with Harmony Valley, I split it with one roommate and we got a box every-other-week. It was still a lot of produce for us!

      • That’s really true. We go through a lot because of the blog and everything, but it’s usually “normal” produce. I worry about the weirdo produce things. :)

    • Thank you so much Amy! I love comments like this – I am going to look them up now!

  15. Looks so delish! Sorry about your lack of variety of veggies at your farmers market. I live in Santa Monica, Ca where we have one of the biggest and best FM in the country. Google it! If you are ever in Los Angeles I highly suggest you come check it out. It’s crazy good!

  16. This looks so stinkin’ good. A creamy pasta bake that’s lightened-up is a serious winner in my book.

  17. Christina says:

    My husband and I subscribed to a CSA last year for the first time, and we really loved it. We did sometimes get random veggies or things that we didn’t know what to do with, but that was part of the fun of it, it really forced us to try new things and new ways of cooking. Most of the time we got very common and usable veggies with just a few randoms thrown in (and if there was something we really didn’t like, we were able to find friends who did who would happily take the offending items). I would say go for it! I am totally signing up for mine again this summer and can hardly wait for the first delivery!!

  18. I can’t wait for the farmers markets to start back up in Minneapolis…it’s my favorite weekend activity! That said – I have mixed feelings about CSA’s. I love supporting local farms, but I also like picking out my own stuff and hate wasting things, which sometimes happened to me the years I had a CSA. I think I’m gonna skip it this year (also because we’ll be out of town for the entire month of July) so I can explore new farmers markets in our new ‘hood. Also, this lasagna bake – OMG. YUM!

    • Good thoughts, Taylor. Part of what I like about the farmer’s market is going out and seeing all the stuff and picking whatever looks best. :)

  19. This sounds wonderful!

  20. I’ve done a few CSA’s over the years and have always LOVED them. It can be a little tricky at times though. One year there was a bad drought in the mid west, and our boxes weren’t as full as they usually were and what was in them, looked… well… a little tired.

    I really liked supporting a local business where I drove to the farm to pick up my veggies every week. Thought I work for a major food company, I always try to support the little guys when I can.

    One things I might suggest is splitting a share with someone else. If it’s just you and Bjork, it will be a LOT of veggies and lots of dark leafy greens. And I love that kinda stuff, but after 18+ weeks of it, I started making lots of soups and giving things to friends.

    My other tip, if you can find a fruit CSA, its a must do!!

    Best of luck! Great Post!

  21. What a versatile recipe. You had me at Garlic… and Parmesan…. and chicken!

  22. I too love peas but my fiance will not eat them :( I’ve had friends and family use CSAs and overall they’ve been happy with them. I see them as kind of like a box you get on”Chopped,” in that you might not know what to do with some ingredients but your new fave vegetable might just be around the corner!

  23. So my boyfriend has been talking about doing a carb fast lately and I *was* on board … until now. He doesn’t really like cream sauces so it looks like he’s on his own wagon after this. Holy jeebus, Lindsay. This looks amazing!

    • Oooh bum. How are the carbs in gluten free pasta? Is that a dumb question? I like using GF pasta from time to time… maybe a good alternative!

      • Well, I *did* get him to agree to high fiber noodles. He’s super suspicious of the GF noodles, so I haven’t been able to get him to agree to try them quite yet. Lol.

        Either way, lasagna will be happening ASAP. This looks divine.

  24. I agree with folks saying that CSAs can be pretty mysterious, but they can also open your world and palate to some cool food! I did not know what the heck kohlrabi was a few years ago, but once I learned it was like a potato, I made kohlrabi au gratin and I think my husband wanted to court me all over again! I must say what I think some other commenters are thinking…please join a CSA so you can post more awesome recipes using the mystery veggies!!!

  25. I don’t think you’d be able to smell the garlic all the way from Israel

  26. Lindsay, come visit me out in California!! In my town, we have Farmers Markets twice a week: once on Saturday mornings and another on Wednesday afternoons (during the winter) or evenings (during the spring, summer, and fall when it’s warmer). All of the vendors offer free samples of their fruits and veggies; just walking up and down the stalls constitutes as an entire meal!

    As for your recipe… My guy needs to replace his middle name with “garlic,” and with how much he loves cheesy pasta and lasagnas, I doubt he’d share a single bite with me. Except for those peas. He doesn’t like veggies very much!

    • Hm, let me think: YES.

    • My husband is pretty picky about vegetables as well. I’ve found that if I take pretty bland vegetables (carrots, broccoli mostly) and put them in the food processor before I add them to a dish with a good sauce like this, he doesn’t even notice they are there. If you can get it to a good texture and have it cooking as you make up the sauce, it works out great! Anyways, just wanted to share that tip with you. (Would probably work with kids as well, though I’m hoping I can get mine eating vegetables before he/she can decide what they like)

  27. I love non-traditional lasagnes and this one looks delish!

    I haven’t ever done a CSA but I have looked into it! Our has fresh eggs, beef, and chicken throughout the year also. They don’t deliver, which after reading the other responses, would be much more handy than going to a drop spot. Good luck!

  28. Lindsay,
    My nephew Eric Larsen helps manage Stone’s Throw Urban Farm in south
    Minneapolis. I think they were the “best of” in 2013. Clint had a share with them,
    but will probably change now that they live in Bloomington.

    ps. Love your recipes and I may love your photos even more !

  29. I’m with you on the not slicing lasagna business. The last time I made one I thought, why didn’t I just mix it up in the pan since that’s how we eat it anyway?
    As for CSAs, I have a few friends that have done it and they actually shared one, which might be a good idea for starting out.

  30. For CSA’s, shop around. More are offering an option to pick from a given selection of what’s available each week, instead of receiving a box full of kohlrabi and eggplant. You can do a half share with a lot of them, too, which I find is usually plenty for 2 people.

  31. Hi there! This recipe sounds great. Wondering though..could I add in some mozzarella cheese too? Do u think that would work well?

  32. Can this just be downsized to a two-person size?? Or does it do something funky to the proportions? Hubby and I are empty-nesters and some recipes just don’t downsize well. I love casseroles like this, but they are usually for a crowd. Sometimes a girl just needs some cheesy casserole-y goodness.

  33. mmmm, this looks soooooo good!!

  34. Adrienne says:

    This looks super yummy! Wonder how it would be with some of that awesome creamy cauliflower sauce? As for the CSA issue, we have been members of a “you get what you get” organic CSA for years and we absolutely love it. I honestly cannot think of anything that we have received that we didn’t figure out a way to use. It has turned us on to some veggies that we might not have ever tried. They provide recipes in the weekly newsletter and on their website but we usually prowl around the internet to get ideas and improvise, and many of our ideas come from you so I think you won’t have any problems coming up with ways to use the produce. Seems to me that you are someone who goes bonkers for all sorts of veggies especially all the varieties of squash… didn’t you recently go so far as to eat the entire roasted acorn squash, including the rind? Clearly you aren’t afraid to try new things!

  35. Kirsten Joy says:

    As soon as I saw this recipe waiting for me in my email inbox this morning, I knew I was making it for dinner tonight! My hubby, daughter and I can’t wait!

    Seeing as how I live in Tucson, Arizona, (and I know how much you love Arizona), I’ll see you in a couple of hours!

    Thank you for all of your amazing recipes, Lindsay ~ they are so much fun to make!

  36. Featherstone Farm is a great SE Minnesota organic farm that offers 2 sizes of summer boxes. They have a number of drop sites in the Twin Cities. The farmer is Yale-educated and writes a thoughtful letter every week. If you join, you are able to access recipes online by Local Thyme that incorporate each week’s box contents.

  37. This looks SO good. You truly have some of the best recipes.

  38. This looks so. good. Oh man. Is it possible to for laptops to have a scratch and sniff feature? I can practically smell the cheesiness and garlicness from your beautiful photos! Definitely have to save this one the next time I am in a pasta mood (aka probably tomorrow).

  39. CSA! We actually just joined one this year, and we’re on our 4th month. I definitely love it. I chose a CSA by viewing only two things: convenience and price. (It’s actually organic too!) I love that I sometimes get 4 packages of berries and a little brown bag of peaches – things I would never splurge on in the grocery store.

    My goal with the CSA was to not let anything go bad, and I’ve done pretty well! It is frustrating to get bulb after bulb of fennel or 2 heads of cabbage in a box, but then you discover things like caramelized fennel or roasted cabbage steaks and it’s totally worth it. It helps you expand your veggie horizons! HOWEVER, as a food blogger feeding only 2 people, a CSA box can actually be a little restrictive. You’re like I wanna make creamy cheesy garlic pasta for el blog, but I have 15 beets, two bunches of dill, and forty-seven oranges to eat in the next few days…so keep that in mind. We signed up for a box every-other week to help with the excess.

  40. I need this in my life. I love ALL the garlic parmesany things.

  41. [1] This recipe looks AMAZING. Pinning!

    [2] YES! You want to join a CSA! Random vegetables means a chance to be creative! There’s an awesome cookbook started in my former city of Madison, WI, From Asparagus to Zucchini, that allows you to look up recipes by the ingredient in your CSA box. Pretty cool stuff!

    Do it, you won’t regret it!

  42. I signed up for a CSA a couple of years ago for a few months but ended up cancelling it. I loved the idea behind it, but I just found that keeping up with the amount of veggies and fruits they send you was kind of overwhelming. We got something like 2 bunches of beets two weeks in a row once, and I mean, there are only so many meals you can make with beets!

    Also, I think that it can make things a little more challenging as food bloggers because you might not get what you are planning on testing/shooting that week so you end up going to the store to buy that produce anyways, and then you’re stuck with double the amount of produce. I found I actually wasted more when I had my CSA. I wish it had been the opposite!

  43. We just signed up for a ‘half share’ CSA box for the first time this year. No produce until June/July here in Canada either, but I am really excited already. I love the concept of supporting locally grown, chemically-free, non-GMO production.
    The farm we signed up with even has their own Pinterest account with recipe boards for all the different veggies they grow. A great place of inspiration.
    For singles, people with food restrictions or frequent travelers they also offer a voucher program, where you can pick the produce you want and when you want it instead of committing to a half/full share.

  44. Ohh I love casseroles and what a coincidence I have been seeing them everywhere!!

  45. That looks so good! I love these kinds of ‘bakes.’

  46. I often think about doing a CSA, but I love going to the farmers’ market and actually picking out vegetables and being inspired by the things I see there. (My husband is also pretty picky and I’m afraid I’d be left eating tons of random vegetables on my own if we had a CSA.) The lasagna bake looks awesome!

  47. Making this for dinner and posting about it on my blog! You are a foodie rock star!

  48. Oh man, that looks great! I see a vegetarian rendition in my future. As far as the CSA’s go, I could go either way. They’re really awesome to force you to eat more veggies and try new things, but they can also limit your ability to cook with what you want when you want (because there is always stuff in the fridge that NEEDS to be eaten). We just started ours up again and we’ll see how it goes for a few weeks. Spring is the time to try it!

  49. My mouth is drooling! We will be trying this Friday night! Trying to get the Farmboy to try more chicken! We sell most of our produce at the Farmer’s Market! Summer is coming!

  50. Now I want to buy fresh peas at the farmer’s market! And then eat a giant serving of this lasagna bake. Looks soooo good!

  51. This looks delicious and I can’t wait to try it. I get a box of organic vegetables and fruit delivered every other week to my house. They make up a list on the Friday before the Tuesday delivery. You can make up to 5 substitutions. They have different size boxes depending on the size of your family. You can also get delivery every week but with just 2 of us that would be too much. You can also order organic meat, dairy etc. The company is Door to Door. I have been using them more than 2 years since I tried it with a Groupon. You can also put a vacation hold if you will be gone.

  52. WOW-this looks totally yummy, and I love that it’s a ‘bake’ totally need to make this!

  53. This is the second recipe I’ve come across this month that looks awesome but has peas. Sorry, I just can’t do them. My husband was excited about it, though, because he LOVES peas. (Which is weird, since he’s actually quite picky.)

    I wonder how it would taste with diced green pepper?? I might try it…this looks SO good!! Thanks for sharing!

  54. I subscribed to a CSA for a short time. It was ok… some of the veg were great but I hated getting stuck with stuff I don’t like. So in the end I cancelled it and decided I would rather spend $30/week at the farmers market and at least get to choose was produce I get.

  55. I love the idea of supporting local farmers with a CSA but our schedule is so varied that I would be afraid that I might not use all the veggies! And I hate wasting food. I also love the idea of being given veggies and being forced to be creative with them! But what if I have some of the veggies? So many pros and cons. Maybe one year I’ll dive in and try it out!

  56. I quite like the idea of getting a ‘surprise’ box of veggies … I think in the UK you can order different sizes, so I’m sure you can in the US. How about choosing a small box to begin with to see how you go? I know what you mean about the prospect of having loads of leftover weird things that you don’t know what to do with. It sort of reminds me of a cooking show we used to have in the UK where a chef had to make something out of a few random ingredients that a member of the public brought in!
    P.S. Lasagne bake looks and sounds beyond yummy!

  57. This looks like a great one to try this weekend, thanks!

  58. I am definitely making this *exactly* as you wrote it! Looks delicious.

  59. This looks amazing – I bet my kids would go crazy for this! I think I’d have a hard time limiting myself to just one serving though. Yum!

  60. So, I saw this the day you posted it, and then made it last night. It was a big old pile of cheezy goodness, and it was one of the most delicious lasagnas EVER! Red sauce? Who needs it!? In love. My BF and I may have polished off an entire 9x13in baking dish of the stuff in one and a half sittings. 😉 Definitely a new go-to weeknight meal. Thanks for sharing!

  61. Susan Basran says:

    May I just say that I LOVE YOU! oh, and can we be friends? I love your recipes and even more (if that’s possible) love your writing. You cheer me up and inspire me, and I’m already an inspired cook! Thank you. So, can we be friends? :)

  62. You had me at garlic, and then again when I saw peas!

  63. This is truly amazing. I am eating it straight out of the pan as I type.

    I made it vegetarian and used roasted pumpkin and some sauteed carrot, eggplant and capsicum as my “meat” and I had no lasagna sheets so I used spiral pasta instead and it worked out so well.

    Thank you for a delicious recipe!!

  64. Oh, my goodness Lindsay! My mouth is doing a happy dance right now! I made this today (Sunday) for dinner tomorrow. It smelled SO good while it was baking. Like a chicken Alfredo casserole. The peas are delicious, but I’ll be trying different vegetables next time. Broccoli, spinach…..

    Thanks for another great recipe!

  65. This looks amazing and I will be making it soon for sure! I haven’t read through all the comments so forgive me if it’s already been brought up but has anyone tried making this and using the creamy cauliflower sauce? If not I will report back with a comparison 😉

  66. So if we are using regular lasagna noodles do we not add the water and just put them in dry?

  67. Lou Anne says:

    Hi Lindsay, I think I ran across your recipe for Garlic Parmesan Chicken Lasagna Bake on Pinterest, but who knows. Anyway, this is a keeper! My family loved this dinner. Kudos to you. I looks forward to perusing your other recipes this summer. Thanks for sharing.

  68. Hi Lindsay! I said I was going to try this dish and I haven’t yet. I live alone so was planning on company or a potluck. Well, I gave the recipe to my sister and she made it. She will make it again. They enjoyed it a lot. She had a couple comments and questions. One, she thought maybe she didn’t thicken it enough as when she served it, there was liquid on the bottom of the dish. The next day, however, it was fine. The noodles absorbed the liquid. Secondly, both she and her husband said they thought it could have had more flavor. My brother in law suggested using chicken broth instead of water. What do you suggest?

    I’m impressed that you answer my email with all the comments you have to each recipe. Thank you, I’m sure you must try to answer all….


  69. This looks totally drool-worthy!! I love dinners that combine all the different food groups into one dish. Yum!

  70. Looks great! Think it could be prepared in advance and baked a few hrs later?

    • Yep! I do. I mentioned in a few other comments that I would suggest making sure there is enough liquid in the pan to keep it saucy – maybe adding a little extra water or sauce.

  71. Hannah says:

    Can I swap the Swiss cheese with mozzarella cheese? Also could I make this ahead of time and pop it in the oven when ready to eat?

    • Yes, I think so for both, but my only caution would be to make sure there’s enough liquid (like maybe a little extra water or sauce) in the pan so that it won’t dry out overnight or between the time you make it and bake it.

  72. Oh man that looks sinfully good. Every word in the name of the dish appeals to me, but the pictures really make me want it now. Sharing and saving this.

  73. Hi Lindsay! Do you think this recipe would freeze well? Was wondering if this was something I could make now and save for a particularly busy week coming up… Thank you!

  74. Brooke says:

    I made this last night and was really pleased with the flavors, especially the tang of the garlic mixed with the sweetness of the peas. I struggled with thickening the sauce, though, so I had to make a flour and butter roux to help thicken it up. And next time, I think I’ll use noodles you boil first because my no-boil noodles came out inconsistently cooked. Love your writing style and recipes, Lindsay!

    • Thanks for the feedback Brooke! The sauce is actually meant to be made as a butter and flour roux (in step one you melt the butter, whisk the flour in, and then add the milk and simmer). But regardless, glad you got it to work and really appreciate the feedback so others can make it better too! :)

  75. Marianne C. says:

    Was really excited to try this but I have to say was left very disappointed. Firstly, I followed the recipe exactly; I never deviate from a recipe the first time I try it. The Mister was late coming home that day so I covered it with foil and let it rest on top of the stove as soon as it came out of the oven. It sat maybe 25 minutes, which is no biggie – I let my regular lasagne and other casseroles rest at least that long. When I cut into it, there was NO sauce, NO creaminess whatsoever. It was very dry, and I didn’t find the flavors to be particularly tasty, either. Sorry. I really wanted to love it. If I made it again, I’d swap the poultry seasoning for fresh basil and I’d also make a lot more sauce.

    • Sorry to hear that Marianne! The sauce amount is greatly affected by the type of noodles and the amount of water that you pour over the whole thing – but I’m assuming you followed those directions. Also, rotisserie chicken gives it more flavor and moisture (just less healthy) if you ever were to try it again.

  76. KimAnn says:

    I really want to try this but my family aren’t big fans of peas. Why other veggies can I sub?

  77. I need to adapt this to be gluten-free, but I don’t have no-boil GF lasagna. If I were to use another type of pasta, should I cook it first and reduce the liquid in the recipe? Or maybe boil it halfway and let the liquid do the rest? Thanks for suggestions!

    • Yep, I would cook first and reduce the liquid a little bit. It’s still nice to have some extra water to keep the sauce nice and moist but I wouldn’t use all of it.

  78. Fast and yummy comfort food! You can’t ask for more than that. It’s on my “Gotta Try It” list.

  79. Jessica says:

    I made this tonight and it was absolutely DELICIOUS!! This recipe is definitely a keeper. Thank you for all of your amazing recipes. Your blog will remain on my favorites bar. :)

  80. I made this last week and if was definitely good. I had no problems with the noodles cooking evenly or the sauce drying up or anything.
    But I found it pretty plain (I even used rotisserie chicken). I think it is in great need of salt. I followed the recipe exactly and while on the 2nd set of layering I licked some sauce off my finger and discovered it was very bland. So I added a ton of salt to that layer. It didn’t do much for the finished product.
    But I did enjoy it and have enjoyed it as leftovers for my lunch at work.

  81. This recipe looks so yummy I’d like to try it but in the smaller portion that you mention. Will you give me the portion sizes that you used to cut it down. Thanks a million.

  82. Roughly how many chicken breasts would I need for 3 cups.

    • I love this question.
      I never know how to plan for ingredients listed as “2 cups of cooked chicken” or whatever amount. I NEVER have leftover chicken so I have to buy a rotisserie (how man???) or cook some frozen chicken breasts.

    • I would say about 1 1/2 lbs.

  83. So how many chicken breasts did you fry or whatever. I don’t want to use a grilled chicken.

  84. Nicci Rule says:

    Gosh this recipe looks awesome, can’t wait to try it. Gonna be a favourite with my Daughter as she is a pea-aholic haha

  85. I’m not someone who usually ~cooks, but I made this for a group of friends and, long story short, it was awesome! So simple and everyone loved it. Thanks for sharing! :)

  86. What can I use instead of 5 cups of milk? I don’t want to use milk, read something about ti the other day that sickened me. Is organic milk or almond milk okay to use? I prefer no milk at all…but please let me know if there is any kind of substitution. Thanks.

    • Of course organic would work – almond milk might alter the flavor a bit but I think the texture would be similar. Otherwise you could just go for a broth, obviously you’d get a less creamy sauce but the thickness should be about the same.

      • Lindsay, thank you so much for replying. I will either try organic milk (I think you’re right about the Almond milk altering the flavor) or the broth. Thanks again :)

  87. Had to make a few changes, but was very excited to try it! My husband is a diabetic, so I substituted the lasagna noodles for low-carb penne and cooked before putting in dish, omitting water in recipe. Also, peas are gross, so I used sliced mushrooms (broccoli would’ve been good too). Using the rotisserie chicken was a big time saver for me and it was much more flavorful than boiled chicken. Also, I mixed it all up before baking so sauce could get inside of the penne. Let me just say…YUM! YUM! YUM!!!!! It was a hit for my family of 5! Thanks for this great recipe!

  88. I’m looking for chicken lasagna recipes WITHOUT spinach as I really don’t like it, and voila! My question is, can you make this and freeze it? Looking to make up a head of time and pop in the freezer for a later date. Any ideas as far as making this a freezer meal?

  89. Me again. I understand if I use lasagne that doesn’t have to be cooked I don’t put in the water.

  90. This looks AWESOME. Get in my belly. Just wondering could you use normal lasagne sheets broken up to make this recipe and omit the water? I’ve never seen lasagne noodles in Ireland!

  91. TC Pleasants says:

    The noodles are normal lasagna nooodles, right ? No the new no boil kind. I just wanted to make sure after reading the question above. thanks

    • The recipe actually specifically says ‘no-boil’ noodles! (In reference to the question that I believe made you question though…they do have no-boil lasagna noodles/sheets in Europe too!)

  92. Fresh organic par-steamed carrots would also be excellent added to this recipe

  93. Toni Miller says:

    I can’t wait to make this recipe, and we grow veges in the summer for us and our chickens. If you can keep chickens for eggs they are a wonderful source of amusement and fresh eggs. We started with a dozen or so and are now up to about 30. If you are good at keeping coops clean there is no smell.

    Chicken keeping is not for everyone but we have really enjoyed the experience. The chickens will eat just about anything which amazed me.

  94. Have you tried this recipe using your cauliflower sauce? Do you think it be a good substitute?

  95. Christina Imhoof says:

    Can this recipe be frozen?

  96. You should use this recipe for homemade rotisserie style chicken. I make it at least once a month and it always turns out great!

  97. The first time I made this by directions, the only difference was that I used noodles that I had to boil first. It was DELICIOUS!! My only issue was that after being in the fridge overnight, the leftovers didn’t reheat well and we’re dry. So the second time I made it I added a bit more water and made an extra cup of sauce so that the next day we could add and bit of sauce to it before reheating. I decided to make it and tad healthier! I used ghee instead of butter, GF noodles and 1% milk (I originally used 3.25%). I also added BACON! I can’t believe nobody has done this yet! I fried up 5 strip and crumbled it into each layer. Seriously deadly!

  98. hi

    I can’t find no boil noodles so I have regular. How do I alter the recipe? Apologies if you’ve already answered, but you have a bazillion posts here :)


    • Hi Jennifer, I have done a few crockpot lasagna recipes and they usually work well! I use no-boil noodles and just layer them in with lots of sauce and filling. :)

  100. Do you think this would do well if I made ahead and freeze? I’m looking for some good recipes for our freezer meal swap outside of the “usuals”. I’m wondering if the addition of water would make it too watery once thawed and baked….

  101. I made this tonight for dinner. Did anyone else make this and find it very bland? It really didn’t have much flavor at all. I also noticed it was VERY watery. There is literally just standing water in the bottom of the pan. I think with some tweaks it could be very good, i’m just going to have to play around with it and make some adjustments.

  102. I made this for dinner tonight and it was a big hit! I did tweak it a little, simply because of the ingredients I had on hand . I used gluten free spiral noodles (instead of lasagna), cheddar cheese (instead of swiss), frozen green beans(instead of peas) and gluten free pretzel crumbs (instead of bread crumbs.) It was really good. Great comfort food! We are looking forward to the (little bit) leftovers!

  103. SOS While I have been a mom for over 21 years, this is only my second year as a stay-at-home mom. I thought I would try it while I still had kids at home that need a hot meal and good dinner conversation every evening. I am an okay cook, and getting better with practice. I have been getting recipes from sites like yours, through Pinterest, and it’s been tremendously helpful. It is embarrassing to ask a question like this but I have never heard of no boil lasagna noodles. Is that a “thing”? Or do you just not boil the lasagna noodles? Please help!

  104. Susan Smith says:

    I was really happy to find this recipe as I have been on the lookout for lasagna recipes that don’t use tomato-based products since my husband has an ulcer and doesn’t tolerate them very well. I made this recipe for us last evening with the following adaptations: used frozen peas and carrots instead of just peas, used chicken broth instead of water, used whole milk, added 1/4 tsp. pepper to the sauce, added 1/4 cup chopped onion and satueed it with the garlic and butter, and used regular breadcrumbs. It was a hit!

  105. Samantha Sonneveld says:

    What is poutlry seasoning? Can i get it at the local grocery store?
    What could I use in place of that??

    • Yep – it’s just a mix of dried spices like thyme, salt, pepper… you can google it to make the mix yourself, I just buy it premade.

  106. I’m glad I stopped by your blog today! I’ve been looking through everything! Especially these amazing photos and recipes! I’m absolutely in love right now, needless to say I’ve been on here all day:). FYI I WILL be making this for dinner tonight and I am beyond excited! I’ve been inspired by just looking through your photos (I mean the ones that are photos of food of course;)). Lets just say that I am so much more passionate about my cooking now, I mean I was before, but this definitely gave me a boost. Love it! Keep it up! BTW #Minnesota4life LOL.

  107. This looks like a fantabulous lasagna. I have included your recipe in my March Real Food Meal Plan. Thanks for sharing!

  108. I made this for dinner tonite, added onions to butter and garlic. Also instead of peas, I had leaf spinach I needed to use up so layered that instead. I also used 3 minute pasta penn e instead of lasagna noodles. Thank you so much for the recipe, looking forward to eating it later.

  109. I have like 1/2 box of lasagna noodles on hand that I have been looking for something to do with them but they are not the no boil…. do you think the recipe would still work if I used those? Should I maybe pre-boil a little?



  110. Thank you for the recipe! I don’t eat meat so I tweaked it a bit and used artichoke and spinach in mine. I added mozzarella in between layers and after baking my boyfriend added chopped up black olives. All in all :) a great success!

  111. What a great way to use all the broken bits of lasagna sheets.

  112. okay last one…i promise! do you know what brand this baking dish is? i have been trying to find one i like — nothing like online window shopping! :)

  113. Thoughts on making in a crock pot??

    • Hi, Shelley! I think that could definitely work. The only trouble would be getting the crispy breadcrumb topping. If you’re not concerned about having that topping, then go ahead and give it a shot in the crockpot! :)

  114. Janet Bradley says:

    It’s just me and my husband, how can I make this for 6 (so I have leftovers). Your recipe was for a lot more. It sounds WONDERFUL and I want to make it.

    Thanks, Janet

  115. I’m going to make this tonight! Any thoughts of using mozzerella cheese instead of Swiss? (I don’t feel like making a trip to the store, haha)

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