These chicken lasagna recipes include distinct flavors like Cajun spicy and zesty lemon, plus a convenient make-ahead Lasagna Roll. Connect these two favorites, and liven up your dinner table with these chicken and lasagna dishes.See Popular Chicken Lasagna Recipes
A little twist on traditional lasagna adds new herb flavor and an added bonus with the spinach.
Individual lasagna rolls make this dish both fun and easy to eat. Just add crusty Italian bread or bread sticks and you have a meal!
To make this pasta meal even faster, omit heating the sauce and just add 10 minutes to the baking time.
Beef is swapped out for chicken and andouille sausage in this Cajun-inspired lasagna. Top with Parmesan and parsley.
Tired of plain lasagna? Try this spiced up version, which includes Cajun seasoning and andouille sausage.
A signature Ro*Tel recipe -- a creamy, cheesy, and easy casserole with that special kick coming from Ro*Tel tomatoes and green chilies.
In the spirit of #JustOneThingJan, this already wholesome spinach lasagna gets an extra boost of protein from poached chicken.
This tarragon-scented white lasagna makes an elegant dish for a bridal shower. You can assemble the casserole up to 8 hours ahead of time.
This Mediterranean-inspired lasagna shortcut is hard to resist. It's ready and on the table in just 30 minutes.
This cheesy, yet healthy, pasta recipe will be a family favorite!
Mexico meets Italy, with south-of-the-border favorites like refried beans, taco sauce, and cilantro appearing in a cross-cultural chicken lasagna.
If you love Italian food, you must learn how to make lasagna. The familiar classic is one dish that's always worth the time and effort. Lasagna makes a great party food, because it can be assembled well ahead of time. Then all you have to do is pop it in the oven and you've got enough food to feed a crowd.
We love any kind of lasagna. We think it's one of the prettiest dishes around. All that rich cheese and layers of noodles -- it's a complete meal in a dish, a very long dish.
Now that we're so deep into 2012, it amazes me that supermarkets still sell the old-fashioned kind of lasagna pasta--the kind you have to boil. The kind that takes so long and makes the cheese all wet and slithers out of your fingers onto the kitchen counter. Hasn't everyone switched to no-boil lasagna by now?