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This easy chicken lasagna with rotisserie chicken is one of my favorite weeknight shortcuts. You only need 5 simple ingredients—no-boil noodles, jarred marinara sauce, ricotta, shredded mozzarella, and rotisserie chicken—to make a comforting, family-friendly meal that’s also Weight Watchers friendly.
Because it’s a healthy no boil lasagna recipe, you can have it in the oven in minutes without any extra prep. My lasagna-loving family gave it two thumbs up the first time I made it, and nobody guessed it was lightened up.
If 10 servings sounds like too much, don’t worry—this lasagna freezes beautifully. Just portion and freeze individual squares for easy, ready-to-heat lunches or dinners.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients
- Instructions
- Recipe Notes and Variations
- WW Points and Nutrition
- Healthy Side Dishes to Serve with Chicken Parmesan Lasagna
- 5-Ingredient Chicken Parmesan Lasagna Recipe
- Storage and Reheating
- Frequently Asked Questions
- More Easy Lasagna Recipes for WW
- Articles and Tips for WeightWatchers
Why You’ll Love This Recipe
- Just 5 ingredients and quick assembly
- A lighter, WW-friendly comfort food
- Oven-baked or slow cooker option
- Freezer-friendly for meal prep
- Family-approved, cheesy, and satisfying
Ingredients
Here’s what you’ll need, plus some easy substitutions:
- No-Boil Lasagna Noodles – Saves time since you don’t need to precook. Works with whole wheat or gluten-free.
- Marinara Sauce – Jarred tomato basil, roasted garlic, or your favorite homemade sauce.
- Ricotta Cheese – Creamy filling; swap for cottage cheese if you prefer.
- Shredded Mozzarella – I use part-skim to keep it lighter.
- Rotisserie Chicken – Shredded, for quick prep. Leftover cooked chicken works just as well.
Instructions
Oven Method
- Preheat oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with cooking spray.
- Layer ingredients. Spread a thin layer of marinara on the bottom of the dish. Add a layer of noodles, ricotta, chicken, mozzarella, and sauce. Repeat layers until ingredients are used, finishing with sauce and mozzarella on top.
- Bake. Cover with foil and bake for 25 minutes. Remove foil and bake another 20 minutes, or until cheese is bubbly and golden.
- Cool and serve. Let rest for 10 minutes before slicing into 10 servings.
Slow Cooker Method
- Lightly spray a 9×13-inch casserole-style slow cooker (I use a Casserole Crock).
- Layer ingredients the same way: marinara, noodles, ricotta, chicken, mozzarella, repeat. Finish with sauce and mozzarella.
- Cook on LOW for 4–5 hours, or until noodles are tender and cheese is melted.
- Let rest 10 minutes before cutting into servings.
Recipe Notes and Variations
- Make Ahead: Assemble and refrigerate up to 24 hours, or freeze unbaked up to 3 months. If starting cold, add ~30 minutes to oven time or 1–2 hours to slow cooker time.
- Slow Cooker: I modified the original recipe for the slow cooker, using my Casserole Crock (affiliate link). It’s 9×13-inch rectangular shape makes it perfect for lasagna. I love the set it and forget it nature of slow cooking.
- Sauce swaps: Arrabbiata for spice, tomato basil for mild sweetness, or your favorite homemade marinara.
- Vegetables: Layer in spinach, mushrooms, zucchini, or roasted eggplant.
WW Points and Nutrition
According to my calculations, each serving has about:
- Calories: 350
- To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.) - 9 PointsPlus (old plan)
Healthy Side Dishes to Serve with Chicken Parmesan Lasagna
Balance the cheesy comfort of this lasagna with fresh, veggie-forward sides:
- Air Fryer Roasted Broccoli with Parmesan – A quick, healthy side that pairs perfectly with Italian dishes.
- WW Italian Arugula Salad with Light Dressing – A refreshing salad with a tangy vinaigrette keeps the meal light and satisfying.
- Steamed green beans or sauteed zucchini
If you like this easy, 5-Ingredient Chicken Parmesan Lasagna, be sure to check out some of my other easy, healthy Weight Watchers friendly recipes including 4-Ingredient Slow Cooker Goddess Chicken, Pepperoni Pizza Chili, Slow Cooker Sausage and Peppers, WW Spaghetti and Chicken Meatballs and Baked Gnocchi Bolognese Skillet or My WW Dinner Meal Plan featuring this easy lasagna.
If you’ve made this Chicken Parm Lasagna, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
5-Ingredient Chicken Parmesan Lasagna Recipe
Ingredients
- 2 jars (25 ounces each) marinara sauce (I like Classico Tomato Basil)
- 1 package (8 ounces) no-boil lasagna noodles
- 1 container (15 ounces) low-fat ricotta cheese
- 2-1/4 cups shredded part-skim mozzarella cheese
- 3 cups chopped cooked chicken breast (I used rotisserie chicken)
Instructions
- Preheat oven 375F degrees. Coat a 13×9-inch baking pan or your slow cooker with nonstick cooking spray.
- Layer the ingredients into the pan / slow cooker as follows: Spread about 1 cup marinara sauce on bottom. Top with one-third of the noodle in a single layer. Next spread all the ricotta cheese evenly over the noodles. Top the ricotta cheese with 1 cup mozzarella, half the chicken and 1 cup of sauce. Repeat layering with another one-third of the noodles, the remaining chicken, and 1 cup mozzarella. Top with remaining noodles and sauce.
- Cover with foil and bake in preheated oven for 1 hour.
- Uncover and top with the remaining 1/4 cup of cheese. Place back in the oven for an additional 5 to 10 minutes, or until the cheese melts.
- Remove from the oven and allow to rest for about 10 minutes.
- Cut into 10 even pieces.
Slow Cooker Directions:
- Ideal slow cooker size: 9×13-inch casserole crock is best. A large 5- to 6-Quart slow cooker (affiliate link) will also work.
- Layer the ingredients into the pan / slow cooker as follows: Spread about 1 cup marinara sauce on bottom. Top with one-third of the noodle in a single layer. Next spread all the ricotta cheese evenly over the noodles. Top the ricotta cheese with 1 cup mozzarella, half the chicken and 1 cup of sauce. Repeat layering with another one-third of the noodles, the remaining chicken, and 1 cup mozzarella. Repeat with remaining noodles and sauce.
- Cover and bake on LOW for 4 to 5 hours, or until heated through and bubbly around the edges.
- Remove cover and continue to cook on low for 30 minutes more. (Be careful not to let the condensation in the cover drip back into your lasagna.)
- Cut into 10 even pieces.
Notes
(Must be logged into WW on a smartphone or tablet.) 9 PointsPlus (Old WW Plan) Dietary Exchanges: 2 starch, 1 vegetable, 3 lean meat Bulk up your lasagna by adding additional vegetables: sliced mushrooms, baby spinach, sliced grilled zucchini or eggplant, or sliced olives would all be delicious. Make ahead: This can be made ahead and then refrigerated for a day or frozen for up to 3 months before baking. (If frozen, defrost overnight in the refrigerator before proceeding with the baking/slow cooking instructions.) Bake / slow cook time will be longer if starting from cold. I’d say about 30 minutes more in the oven and 1 to 2 additional hours in the slow cooker.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Trim and Terrific Kitchen 101 Cookbook (affiliate link) by Holly Clegg
Watch Holly Make this Yummy Weight Watchers Friendly Lasagna in minutes:
Storage and Reheating
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: Portion and freeze slices up to 3 months.
- Reheat: Microwave (affiliate link) single portions for 2–3 minutes or bake at 350°F until heated through.
Frequently Asked Questions
Can I make chicken parmesan lasagna ahead of time?
Yes. Assemble up to a day in advance and refrigerate. If baking from cold, add about 30 minutes. Be sure to check out my WW Dinner Meal Plan featuring this easy lasagna.
What’s the best way to freeze chicken parmesan lasagna?
Freeze the whole pan unbaked (well wrapped) or freeze baked leftovers in portions. Thaw overnight in the fridge, then bake or reheat.
Can I make this without ricotta?
Yes. Cottage cheese works well and adds protein.
What’s the best chicken to use?
Rotisserie chicken is quickest, but leftover cooked chicken breasts or thighs work great too. Browse my easy rotisserie chicken recipes for more ideas.
More Easy Lasagna Recipes for WW
- Slow Cooker Spinach Lasagna – A lighter vegetarian lasagna with spinach, ricotta, and marinara.
- Slow Cooker Lasagna Soup – All the cozy flavors of lasagna in a hearty soup.
- Weight Watchers Lasagna Rolls – Portion-controlled rolls stuffed with ricotta and spinach.
- Easy Lightened Up Skillet Lasagna – A quick stovetop version ready in under 30 minutes.
- Slow Cooker Chicken Parmesan Soup – A lighter soup inspired by classic chicken parm.
- See even more in my roundup of the Best Slow Cooker Lasagna Recipes for Weight Watchers or Find More Easy WW Friendly Slow Cooker Recipes here.
Articles and Tips for WeightWatchers
- A Comprehensive Guide to Understanding the WeightWatchers Program
- A Comprehensive List of Articles & Tips for WeightWatchers
- What Foods Should I Eat in a Day on WeightWatchers
- WeightWatchers Zero Points Foods List
- WeightWatchers Friendly Meal Plans
- Why We Are More Motivated the Closer We Get to Our Goals – Another powerful WW Weekly Workshop Topic.
Super yummy and easy. In used a paddle attachment to shred the chicken Added sautéed onions and mushrooms
I have a question about the amount of sauce. The recipe says 2 jars of sauce at 25 oz each which is 50 oz. In the recipe it says use 1 cup of sauce 3x…. Which is a total of 24 oz. Did I miss a step?
Hi Randi, The last sentence in step 2 should read, Top with remaining noodles and sauce.” A generous amount of sauce is used to cover the entire casserole. I’ve changed the instruction in the recipe. Hope this helps. ~Martha
This looks like a good recipe…but how do you cut 10 servings from a 9×13 casserole? Would have been much easier if the serving size was an even number. 🙂
Hi Barb,
Just cut it down the center in half lengthwise. And then make 4 crosswise slices about 2.6 inches wide and voila you have 10 pieces 🙂 Hope this helps. ~Martha
I made this for a family dinner, and everyone loved it. I did add a bit of shredded Parmesan to the top, and it was a good addition! Will be making this again!
This was really good and easy. It does make a lot, so I like the suggestion to freeze part for another meal or two. Looking forward to other recipes that are this easy and tasty!
Absolutely loved this! Made it tonight for dinner. Added a little extra cheese on top. Next time I’ll add mushrooms and olives. Thanks for the great recipe!
Can I make this the day before? I have never uses the no boil noodles before. Will they be ok in the fridge until the next evening??
Hi Jennifer, yes you can definitely make this a day ahead and keep it in the fridge until the next evening. ~Martha