Chicken Bruschetta Lasagna

Chicken Bruschetta Lasagna

Chicken Bruschetta Lasagna

This chicken bruschetta lasagna is comfort food at its best. It’s loaded with all the flavors of bruschetta – garlic, basil, and tomatoes – and then topped off with cheese and pasta! 


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In October, we took our first vacation as a family of 3 to visit some friends in Florida. Camden was 8 months old, and he was starting to eat the same things we were eating for dinner.

Our friends made a fantastic lasagna one night, and Andrew and Camden just couldn’t get enough of it! I decided that I’d have to try to recreate my own version at home, because there are not a lot of meals that really get Andrew talking over and over about how good it was!

January is the perfect lasagna season – although pretty much any time of the year is good for pasta in my book. But lasagna is such hearty comfort food, and cold winters in the Midwest (is it cold where you are??) call for just this kind of thing. 


chicken bruschetta lasagna #comfortfood #winterrecipe #foodblog #yum #lasagna

The star of this lasagna is this bruschetta ground chicken by Mighty Spark. It’s seasoned with basil, garlic and sundried tomatoes. We bought this ground chicken at Publix in Florida, and here in Illinois, I can find it at Target. But, if you can’t find it anywhere, just add some fresh (or dried) basil, garlic cloves and chopped sundried tomatoes to a pound of ground chicken.

You can use any pasta sauce you like – I use either homemade or Tomato Basil Garlic (the only one I can find without onion!). And you can add in any veggies your heart desires; you could add mushrooms, green chilis, chunky tomatoes, etc. 



I don’t recommend using oven-ready noodles – I used those the first time and they just didn’t cook well in the oven. I much prefer the ones that need to be boiled first – the texture is just waaay better. 


chicken bruschetta lasagna #comfortfood #winterrecipe #foodblog #yum #lasagna



Chicken Bruschetta Lasagna
Servings: 12 servings
  • 1 lb bruschetta ground chicken
  • 9 lasagna noodles, NOT no-boil
  • 1/2 red bell pepper, diced
  • 1/2 orange/yellow bell pepper, diced
  • 2 jars (16 oz) pasta sauce (tomato basil garlic is my favorite)
  • 1 container (16 oz) part-skim ricotta
  • 1 egg, beaten
  • 2 c. mozzarella cheese, shredded
  1. Boil the lasagna noodles according to package directions.

  2. While noodles are boiling, saute chicken and peppers in a skillet. 

  3. Mix ricotta, egg, and 1 c. mozzarella in a small bowl.

  4. In 13x9 pan, pour 3/4 c. sauce. Lay 3 noodles across. Spread 1/3 chicken mixture on noodles. Top with 1/2 ricotta mixture. Top with 1 1/2 c. marinara sauce.

  5. Top with 3 more noodles, 1/3 chicken mixture, remaining ricotta and 1 1/2 c. marinara.

  6. Layer last 3 noodles, remaining chicken mixture and remaining marinara. 

  7. Top with 1 c. mozzarella.

  8. Cover pan with foil. Bake at 350 for 50 minutes. Uncover and bake for 5-10 minutes, until cheese becomes golden. 

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I’m Lisa – a married mama of one ninja-monkey toddler living in the cornfields of the Midwest. I’m so happy you’re sharing our journey with us! Here you’ll find family friendly recipes, kids/toddler related posts, and anything this mama is loving. I hope you also find a place of kindness and acceptance here. It takes a village, mamas!

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