Cooking, Foodie

Recipe: Grilled Chicken Lasagna

When reading the latest issue of Runner’s World Magazine I came across a recipe that looked interesting but I spiced it up a little bit. Here us what I came up with for my Grilled Chicken Lasagna.


  • 15 softened or no bake lasagna noodles
  • 1.5-2 pounds of  shredded grilled chicken
  • 1.5-2 tablespoons of fresh basil
  • 12 ounces of cream cheese
  • .5 cup of vegetable stock
  • 5 cups of marinara sauce
  • 4 cups shredded mozzarella cheese
  • 1+1/4 cup of Pecorino Romano cheese
  • Salt and pepper to taste

Cooking the chicken (Pretty simple):

  • Heat the grill to 600 degrees
  • Season the chicken with salt and pepper and a little olive oil (Both sides)
  • Grill each piece of chicken 4-5 minutes per side
  • After the chicken cools, shred into a large mixing bowl

Prepping the rest

  • Heat the oven to 400 degrees
  • Combine the chicken, basil, 8 ounces of cream cheese, 1/4 cup of stock, salt and pepper to taste
  • Mix 4 ounces of cream cheese and remaining stock in a separate bowl
  • Cook lasagna according to box instructions


  • Butter a 9×13 baking dish just for fun
  • Spread 1/3 cup of marinara sauce on the bottom of the dish
  • Assembly 4 layers as follows: 3 noodles, 1 cup sauce, 1/4 of chicken mixture, 3/4 cup of mozzarella, and 1/4 cup of Romano cheese
  • Top with final 3 noodles, the stock/cream cheese, last cup of sauce, and remaining cheeses


  • Cover dish with foil
  • Bake at 400 degrees for 45 minutes
  • After 45 minutes turn oven to broil, remove foil, and cook until top is brown and crispy (About 5 min)
  • Remove and let sit for 10 minutes
  • Cut and enjoy!

I think this came out really well, it was creamy because of the cream cheese and had a nice amount of stringy cheese. The tang from the Romano was also a nice addition. The big impact was grilling the chicken first. Since I let the edges of the chicken get a little charred it added another layer of flavor to the dish after it all baked together. This was a much better method than cooking the chicken on a stove top; grilling just adds something special. It was one of my best lasagnas to date and I would definitely make it again though I might add a few more spices and possibly some roasted garlic.

5 thoughts on “Recipe: Grilled Chicken Lasagna”

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