Food & Drink Recipes & Chefs

Chicken Lasagne for Christmas Eve Dinner

November 15, 2017

This post was sponsored. All opinions and thoughts are my own.

Every year the since we were kids, our family would gather for Christmas Eve.  In our Mexican culture, that’s officially our Christmas celebration.  Just like any other family special events and holidays, there is plenty of food.  My mother always makes her tamales, my sister makes her Rib Roast and I make my son’s favorite casserole, Chicken Lasagna.

I don’t remember where I found this recipe, but it’s been around for a while. My son loves pasta and so do I, a little too much. So when I found a recipe that I would feel less guilty about, I knew it would become a holiday favorite for the whole family.

Since the holidays are around the corner, I thought this would be the perfect time to share my favorite Chicken Lasagna recipe with you.  I have a Walmart near me and stopped by to pick up a few ingredients, plus it was a convenient stop since I also had to pick up a few items for the house.

My go to pasta is by Barilla, the brand offers variety of pastas, but my favorite is their lasagna.  I also tend to buy Galbani Mozzarella for shredding, it has a firmer texture for smooth shredding and better melting. Plus it has a consistent melt and gives your lasagna stretchy cheese for days.

I use chicken breast over ground beef for a guilt free enjoyment and less fat.  You could grill your own chicken breast, but if you’re in a hurry, you could also just buy the chicken breast pre-cooked for a faster process.

If you like your lasagna hearty like I do, then I recommend adding mushrooms. It would give your casserole that extra goodness that your family will love.  My son doesn’t even like mushrooms and he loves it when I add it to the lasagna. Here’s another cooking hack, purchase the mushrooms already sliced to save you more time in the kitchen.

Since the chicken is already pre-cooked and the mushrooms are already sliced for you, all you need to do is add the shredded chicken, sliced mushrooms, dried basil and a little bit of chopped onion into skillet and combine it with Barilla’s Marinara Sauce.

Once the Marinara sauce starts boiling, lower the heat and cover, simmer for about 25-30 minutes.  While the sauce is cooking, prepare Barilla’s Lasagna as instructed in the box.

While the lasagna and sauce cooking, this is the perfect time to shred Galbani Mozzarella and prepare the cheese mixture.  You will notice that instead of using Ricotta, which you can if you prefer, I use 2% fat Cottage Cheese, egg substitute and parmesan cheese. Once again, this is my guilt free lasagna recipe.

Your pasta and sauce should be ready after you’ve finished preparing your cheese mixture and shredded the mozarella.  Grab your baking dish, coat with nonstick cooking spray and place lasagna in the dish adding a layer of cheese mixture on top, then chicken sauce mixture and mozarella. Repeat layers.

Once you’ve completed all the layers, your lasagna is ready to go into the oven.  In about 35 minutes, you and your family will enjoy one of the most cheesiest and hearty lasagnas you’ll ever have.  I wouldn’t be surprised if this Chicken Lasagna makes it to your traditional favorites during the holidays.  Enjoy.

For more holiday pairing pasta recipes, visit: Barilla & Galbani

Chicken Lasagne for Christmas Eve Dinner

Category: Food & Drink, Recipes & Chefs

Servings: 12

Chicken Lasagne for Christmas Eve Dinner


  • 10 uncooked Barilla lasagna noodles
  • 1 pound boneless chicken breast (remove skin)
  • 1 Barilla Marinara Sauce
  • 1-1/2 cups sliced mushrooms
  • 1/4 cup chopped onion
  • 1 tablespoon dried basil
  • 1 3/4 teaspoons of salt, divided
  • 1/8 teaspoon garlic powder
  • 3 cups 2% small-curd cottage cheese
  • 1/2 cup egg substitute
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup minced fresh parsley
  • 1/2 teaspoon pepper
  • 2 cups Galbani Mozzarella Cheese, shredded


  1. Cook lasagna according to package directions. Meanwhile, shred pre-cooked chicken breast.
  2. Drain noodles, set aside.
  3. In a large nonstick skillet, combine the shredded chicken, Marinara sauce, mushrooms, onion, basil, 3/4 teaspoon of salt and garlic powder. Bring to boil. Reduce heat; cover and simmer for 30 minutes.
  4. In a bowl, combine cottage cheese, egg substitute, Parmesan cheese, parsley, pepper and remaining salt.
  5. In 1 13-in x 9-in. x 2-in. baking dish coated with nonstick cooking spray, place a layer of noodles, overlapping them. Layer with the cheese mixture, chicken mixture and mozarella. Repeat layers.
  6. Cover and bake at 375 for 30 minutes or until bubbly. Uncover, bake for 5 minutes longer. let stand for 15 minutes before cutting and enjoy!

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