Garlic Parmesan Chicken Lasagna Bake Recipe

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Our friend, Lisa, sent me this delicious recipe that is an alternative to your traditional Italian lasagna. This dish is a bit more labor intensive than some recipes, but it would be great to make ahead and then bake in the oven. Perfect for Sunday dinner or for a family get together. Enjoy! Janelle

Garlic Parmesan Chicken Lasagna Bake
Prep time
Cook time
Total time
A bit labor intensive, this dish is worth every bit of work. Delicious and a perfect get together dish.
Serves: 9-12
  • For the lasagna:
  • 10-15 no-boil lasagna noodles
  • 3 cups cooked, shredded or cubed chicken
  • 1 cup sauteed onions
  • 12oz frozen peas
  • ½ cup Parmesan cheese
  • ½ cup Swiss cheese
  • 1 cup water
  • ¼ seasoned breadcrumbs
  • For the sauce:
  • 6 Tbsp butter
  • 1½ Tbsp minced garlic
  • 6 Tbsp flour
  • ½ tsp poultry seasoning
  • ¾ tsp salt
  • 5 cups milk
  1. To make the sauce:
  2. Melt the butter in a heavy bottom sauce pan.
  3. Add garlic to melted butter and stir until fragrant, about 1 minute.
  4. Add flour, poultry seasoning, and salt.
  5. Mix and cook 1-2 minutes.
  6. Slowly add the milk, 1 cup at a time, allowing it to slightly thicken before each addition.
  7. Remove from heat and set aside.
  8. Making the lasagna:
  9. Grease a 9x13 pan and preheat oven to 400
  10. Cover the bottom of the pan with about 5 broken lasagna noodles, half of the chicken, half of the peas and sauteed onion, ¼ cup Parmesan, ⅓ cup water, and 1½ cups sauce.
  11. Repeat this layer one more time.
  12. Top with a layer of broken noodles, ⅓ cup water, 1½ cup sauce, and ½ cup Swiss cheese.
  13. Cover with foil and bake for 40 minutes.
  14. Remove foil after 40 minutes and top with seasoned bread crumbs.
  15. Bake for another 5-10 minutes or until golden brown and bubbly.
  16. Let stand 10 minutes before cutting and serving.
  17. Enjoy!

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