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Ground Chicken Skillet Lasagna

This ground chicken skillet lasagna is not only the perfect, easy weeknight meal but t's like a warm, big hug you need on a cold day.
Prep Time 5 minutes
Cook Time 30 minutes
resting time 15 minutes
Total Time 50 minutes
Servings 4 people

Ingredients

  • 1 lb Ground chicken
  • 8-10 no boil lasagna noodles broken into 4th's
  • 1 small onion, chopped
  • 2 cups fresh spinach
  • 1/2 Store bought jar of alfredo plus more to taste if you like it creamier
  • Salt to taste
  • Pepper to taste
  • 1 tsp Paprika
  • 1 tsp Oregano
  • 1/2 tsp Red pepper flakes
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 cup white cheddar cheese
  • 1/2 cup Mixed cheddar cheese blend ie. Mexican cheese blend
  • Olive oil for sauteing

Instructions

  • Heat oven to 400 degrees
  • In a medium cast-iron skillet, add olive oil on medium heat and sautee ground chicken with onions for about two minutes stirring with a wooden spoon to break up the ground chicken into smaller pieces
  • Once the chicken starts to brown, season with salt, pepper, paprika, oregano, red pepper flakes, garlic powder and onion powder
  • Continue to mix the chicken so everything is well incorporated.After about 10 minutes the onions should be translucent and the ground chicken will start to brown in certain parts, at this point add the alfredo sauce and stir well
  • Break up the lasagna noodles into 4ths and add them into the skillet with the sauce, ensuring they are well spread out and just laying on top of each other. You want to partially cook the lasagna noodles in the sauce before topping with cheese and putting in the oven
  • Allow the sauce to simmer with the noodles for about 5 minutes. Once the noodles are al dente add spinach and allow it to whilt. Once spinach has whilted add shredded cheese on top and bake for about 15 minutes
  • Remove from the oven once the cheese has melted. Skillet lasagna is done when the noodles are cooked all the way through and fork-tender. The sauce will be thicken up as well
  • Allow the dish to cool and set for about 10-15 minutes before serving

Notes

Be careful to not warm the alfredo sauce too long on the stove as the oil will start to separate from the cream and you'll have an oily mess. Mine is pictured above and I made this mistake. Be sure not to avoid this! Another way to get the lasagna in the oven quickly and avoid the sauce from breaking is the boil the noodles separately until soft then combine with sauce and bake.